I’ve had this problem recently where I just kind of forget what month it is (please tell me I’m not crazy here) and lose all track of time. After I got married, I didn’t have a big countdown to a day or have something that was a huge deadline, so now I’m just walking around, thinking it’s May in my head (legit) and realizing that it’s March and still snowing/freezing here. So lo and behold, when I started seeing cute Easter desserts popping up all over the internet my brain went ‘What? Wait, isn’t it almost summer? Wasn’t it just Christmas?’ and then I just decided to eat a slice of this vegan deep dish chocolate chip cookie instead of thinking about it too much. I found that scooping the cookie out just warm from the oven, plopping a scoop of vegan vanilla ice cream on top and calling it a day is the perfect way to solve all what-month-is-it confusions. Also, I actually meant to include peanut butter in this recipe, but as I was scooping it into the skillet to bake, I realized I forgot it, eek! Alas, it would be a perfect solution to slather a scoop directly onto a slice of the cookie, right?
I’ve actually been tinkering with my vegan chocolate chip cookie recipe for some time now, giving it a few tries before deciding that it was never going to work (dramatic much?) and letting it take a backseat to my other recipe testing for a while. Achieving a pretty near perfect vegan deep dish chocolate chip cookie is just about as close as I’ve gotten to getting my cookie recipe just right, so I have hope! I did add a bit more liquid to this version and didn’t let it chill, since it’s filling up a whole skillet rather than being scooped into individual cookies. I would not recommend replacing the olive oil with coconut oil, I didn’t test it with coconut oil and am not sure how it would work out, so stick to the recipe on this one! Enjoy your weekend friends, weather it involves an Easter egg hunt (go for the ones with the money in them) or a relaxed weekend at home (hi, those are my plans!) testing a french toast bake recipe, make it a good one. xoxo
Vegan Deep Dish Chocolate Chip Cookie
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup cane sugar
- 1/2 cup dark brown sugar
- 1/2 cup olive oil
- 1/4 cup almond milk
- 1 1/4 cups dark chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk the sugars olive oil and almond milk until incorporated.Add the flour mixture to the sugar mixture, and then stir with a wooden spoon until combined. Fold in the dark chocolate chips.
Spray a cast iron skillet with non stick spray and spread dough evenly into prepared pan.
Bake for 20-25 mins, or until golden brown.
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