Imagine sinking your fork into a warm, gooey chocolate cookie that's not only completely vegan but bursting with refreshing peppermint flavor. This isn't just any ordinary dessert – it's a show-stopping skillet cookie that will transform your entire baking experience! Perfect for those craving a luxurious treat that's both plant-based and incredibly delicious, this recipe promises to be your new go-to dessert that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp peppermint extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch cast-iron skillet with a light coating of coconut oil to prevent sticking.
- In a large mixing bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, and salt until completely combined and free of lumps.
- In a separate bowl, mix maple syrup, melted coconut oil, and peppermint extract until well incorporated. Ensure the coconut oil is slightly cooled to prevent clumping.
- Pour the wet ingredients into the dry ingredients and mix thoroughly using a spatula until a consistent cookie dough forms. The texture should be slightly sticky but moldable.
- Fold in the vegan chocolate chips, reserving a small handful for topping. Mix gently to distribute chips evenly throughout the dough.
- Transfer the dough into the prepared cast-iron skillet, using a spatula to spread it evenly to the edges. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 22-25 minutes. The edges should look set, and a toothpick inserted near the center should come out with a few moist crumbs.
- Remove from the oven and let cool in the skillet for 15-20 minutes. The cookie will continue to set as it cools.
- Optional: Garnish with a light dusting of powdered sugar or additional chocolate chips before serving. Slice into wedges directly in the skillet.
- Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Temperature Matters: Ensure your coconut oil is slightly cooled when mixing to prevent ingredient separation.
- Don't Overmix: Gently fold ingredients to maintain a tender cookie texture.
- Check for Doneness: Look for set edges and moist crumbs in the center for the perfect consistency.
- Serving Suggestion: Serve warm with a scoop of vegan vanilla ice cream for an extra indulgent experience.
- Storage Hack: If the cookie becomes too firm, warm it briefly in the oven to restore its soft, gooey texture.
- Ingredient Swap: Feel free to experiment with different types of vegan chocolate chips for varied flavor profiles.
- Precision is Key: Use exact measurements for the best results, especially with alternative flour types.
- Cooling is Crucial: Allow the skillet cookie to cool slightly to let it set properly before slicing.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 0mg
