When did it become Wednesday already? I love a three day weekend, but the flip side of this diggity of a weekend is that suddenly, it’s Friday again, yeah doggy! Also, do you ever feel like throwing your computer out the window? I did, and it’s a good thing I had this skillet of vegan chocolate chip cookie goodness in reach because my laptop might have been a driveway top last night.
On to the positives, let’s talk about this vegan chocolate chip skillet cookie. I wanted an oil-free chocolate chip cookie that could stand on its own or with a bevy of toppings. Enter, this chocolate chip pillow of joy. I’ve never tried baking a cookie in a skillet, so it was high time that I gave it a chance. Verdict? I’m a fan! It gives you the “bar cookie” feel while seeming rustic. Is that even a good way to describe a cookie? Anywho, this topping was a product of the “but it just needs a little something extra..”. Voila!
The date paste is easy to make, or you can sub in Sunsweet if you can find that as well, but I made a batch of the paste and have it on hand for baking now. To make the date paste simmer about a cup of pitted dates in 2 cups of water until falling apart (about 10 minutes). Process the dates in a food processor with 3 tablespoons of water, more if necessary, until a smooth paste is formed. Feel free to sub in your favorite nuts in the topping or use butter instead of date paste in the cookie. But really, I think the recipe is wonderful untouched.
We are going to need bigger bowls..and spoons.
Skillet Chocolate Chip Cookie Topped with Peanut Butter Walnut Frosting
Ingredients
- For the cookie:
- 3 tablespoons brown sugar
- 1/3 cup maple syrup
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 1/4 cup date paste
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
- For the frosting:
- 1/2 cup peanut butter
- 1/4 cup walnuts (toasted)
- 1 tablespoon honey
- 1/4 cup almond milk or other non-dairy milk
Instructions
- Preheat oven to 350 degrees. Very lightly grease skillet and set aside. An 8×8 pan would also work for this too.
- In the bowl of a stand mixer or hand mixer, beat together the brown sugar, maple syrup, date paste and applesauce on medium until fairly smooth, about 30 seconds.
- Add vanilla, flours, baking soda, baking powder, and salt and mix on low until flours are combined throughout. Mix in the chocolate chips on low until combined as well.
- Bake for 15 minutes, or until top is set. The middle of the cookie may still be gooey, but it will set up as it cools from the oven. Set aside to cool.
- To make frosting: Combine peanut butter, honey, and toasted walnuts. Mix until combined. Add almond milk by the tablespoon until spreadable consistency is reached. I used about 1/4 cup almond milk, but this could vary with how oily your peanut butter is.
- When cookie is cool, spread frosting over the top of cookie and serve warm, with a scoop of vegan ice cream : )
adapted from Hell Yeah It’s Vegan
Dan from Platter Talk says
Fantastic looking dessert. I love t his idea and will be trying it this week! Thanks for the lovely post.
Kelly @ Vegan Iowan says
This looks DANGEROUS – I love it. I had a friend in high school who used to go to Old Chicago and eat the Little Big Cookie for dinner.
The Frosted Vegan says
Whoa, that is my style!
Reba- Not So Perfect Life says
I love baking in my cast iron skillet. Great recipe!
Ari @ Ari's Menu says
That FROSTING!!! I diiieeeee….
bakerbynature says
I love me a chocolate chip cookie, but it’s the peanut butter walnut frosting that’s really got me intrigued! Yum!
The Frosted Vegan says
You know it girlfriend!
Amy @ swiss miss in the kitchen says
oh my… This cookie looks AWESOME!! The combination of peanut butter, chocolate and walnuts sounds extremely delicious!! Love it!!
xox Amy
The Frosted Vegan says
Thank you Amy!! 🙂
Lindsay @ VeganYumminess says
What a fabulous idea! I’m especially loving the PB and walnut frosting. Whaaaattt?! You canNOT go wrong with PB. Ever. Can’t wait to try this. 🙂
The Frosted Vegan says
My kind of girl 🙂 Agree times a thousand!
Courtney @ BakeMeBetter says
I nearly just through my computer out the window too! This looks good, but I think I missed something with the date paste…
The Frosted Vegan says
I’m so glad you said that! I forgot to add in instructions for the paste, so I added in in the last paragraph of the post : )
Marsha Heeter says
The instructions for making the date paste are there among the photos; however, there is no date paste in the ingredient list for the cookie.
The Frosted Vegan says
Thank you! I will add it in.
Richa says
oh my.. i agree .. this cookie can be dangerous!
The Frosted Vegan says
So dangerous! I had to take the rest to work to ensure that I wouldn’t eat every bite!
tammy says
This looks great and all, but I’m confused. The recipe says vegan, but there is honey in the recipe. Honey is not vegan. Never has been, never will be. It’s fine if you eat honey, but by writing ‘vegan’ in the recipe title, you may give readers a false impression that they are making a vegan recipe when it includes honey. From the looks of the recipe, the honey is not even needed (if it in fact ever is).
Heart of a Baker says
Hi Tammy! Honey is not technically vegan, but I chose to use it in this recipe. You can easily swap it out for maple syrup or agave, no need to spilt hairs over it.