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 (affiliate link) 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.
- 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
- 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