Vegan Chocolate Chip Cookie Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, fudgy chocolate chip cookie skillet made with almond flour and naturally sweetened with coconut sugar. Vegan and gluten-free, it's best served warm with ice cream for an easy weeknight dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons flaxseed meal + ⅓ cup water
- ½ cup cashew butter
- ⅓ cup + 1 tablespoon avocado oil
- ¾ cup coconut sugar
- 1 tablespoon vanilla extract
- 2 ½ cups super fine almond flour
- 2 tablespoons coconut flour (see notes)
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ cup dark chocolate chips
- 3 ounces chopped dark chocolate
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 433mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 373mg
- Calcium
- 101mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 433MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.