The perfect vegan deep dish chocolate chip cookie! This would be perfect topped with a scoop of vanilla ice cream and served warm.
I’ve been tinkering with my vegan deep dish 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 (although these stuffed beauties are some of my favorite cookies at the moment).
While my girl Sarah has nailed the regular vegan chocolate chip cookie, I wanted to still go for my own version of a vegan deep dish chocolate chip cookie (deep dish is just always better!).
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, as 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!
If you’re looking for the perfect vegan deep-dish chocolate chip cookie to serve to a crowd or serve with a scoop of vanilla ice cream on top, this is it!
Since I sometimes don’t feel like going through the process of scooping out cookies and baking them each on a tray, a vegan deep-dish chocolate chip cookie is a perfect lazy shortcut to getting there.
How to make a deep dish cookie
I actually feel a little strange sharing this deep dish cookie recipe because it’s so incredibly simple.
Literally, all you have to do is mix together the ingredients in a bowl and pop the cookie dough into a pan.
My one major piece of advice is to mix the dry ingredients and wet ingredients together separately, and then combine the two.
Keeping the wet and dry ingredients separate prevents the baking soda and baking powder from reacting with the wet ingredients too soon, which in turn ensures that your deep dish chocolate chip cookie fluffs up nicely in the oven.
Oh! And I would recommend underbaking this cookie since overbaking could dry it out very quickly.
Also, don’t skimp on the chocolate chips, they are one of the keys to the perfect gooey factor of the cookie!
Between the perfectly gooey center and those crunchy, crinkly edges, this is the perfect vegan chocolate chip cookie of my dreams.
How to store skillet cookie
Nobody likes stale cookies! If for some insane reason, you don’t eat this cookie in one sitting, there’s a right and wrong way to store it. Properly storing your cookie can preserve the quality of cookie for extended days of tastiness.
It’s recommended that you store your skillet cookie covered at room temperature. For maximum freshness, enjoy your cookie within 5-7 days of cooking it. Or you could just be an overachiever like me and eat it all at once. Totally your call.
How to reheat skillet cookie
Sometimes cookies just taste better heated up! If you’re someone who loves a warm, gooey cookie, then this section is for you!
You can reheat your skillet cookie by sticking in the oven at 350 degrees for about 15-20 minutes. If you don’t want to reheat the whole thing, you can slice it into individual pieces and microwave it for a short time, like 10-15 seconds.
Why are my chocolate chip cookies flat?
Usually, if your chocolate chip cookies turn out flat, it’s because your fat (in this case olive oil) is too warm or off.
Another reason your chocolate chip cookies could be flat is because of too little flour. Make sure you’re following the recipe closely and using the exact right amount of flour!
Can you freeze deep dish cookies?
Yes! After fully baking the cookie, store it sealed tightly in a zip-top bag and reheat it according to the directions above. I would advise freezing a deep dish cookie up to 2-3 months, but no more than that or they will become crumbly.
Previous vegan cookie recipes on Heart of a Baker:
Mexican Chocolate Vegan Brownie Cookies
Peanut Butter Stuffed Whole Wheat Chocolate Chip Cookies
The BEST Vegan Peanut Butter Cookies
Citrus Poppy Seed Vegan Sugar Cookies
Vegan Chocolate Peppermint Cookies
PrintVegan Deep Dish Chocolate Chip Cookie
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
The perfect vegan chocolate chip skillet cookie! This would be perfect topped with a scoop of vanilla ice cream and served warm.
Ingredients
- 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
Instructions
- Preheat oven to 350ºF.
- 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.
Keywords: chocolate chip skillet cookie, deep dish chocolate chip cookie, vegan chocolate chip cookie
Maikki | Maikin mokomin says
This is exactly what I’ve been searching: recipe for vegan skillet cookie that doesn’t use coconut oil or butter substitutes. Thank a million! 🙂
Heart of a Baker says
I’m so glad you found it here!
Anna MOLINA says
I followed your instructions but my cooking didn’t hold together at all! 😔 What could have been the problem? It just crumbled apart when I cut the cookie. So sad about this!
★★★★
Heart of a Baker says
Oh no! So sorry to hear that! Some flours absorb more oil than others, that could be the case.
Barbara Reynoso says
can you use a regular pie or cake pan if skillet is not available?
Heart of a Baker says
Yes, feel free to!
Heidi says
I have a 9 inch pie dish or a 9×13 baking dish. Which would you recommend if not using a skillet?
Heart of a Baker says
A 9 inch pie dish would be perfect!
Heart of a Baker says
Hi Heidi! For something like that, I would do 1 flax egg and 2 cornstarch eggs, to make sure they hold together!
Aimee B. says
What size skillet do you recommend?
Heart of a Baker says
Hi Aimee! I think mine is 10 inches or so.
Aimee B. says
Awesome, thank you! 🙂
S. Edwards says
My 12 yo daughter made this tonight. It was delicious, very rich!
Heart of a Baker says
I’m so happy to hear that! It’s my mom’s favorite, so I love making it!
Emily says
I made this and it turned out very dry. Maybe i did something wrong? don’t know what that could be
Heart of a Baker says
Hi Emily! I’ve made it several times and it never turned out dry, so it might have been over baked a bit? I would say err on the side of underbaking to prevent dryness.
Safina says
Can you make this with coconut oil instead of olive oil? The olive oil I have has a strong olive smell, and I don’t know how well it would taste used in this. Thanks
Heart of a Baker says
Hi Safina, I have tested it as written, so it would come out just fine, but if you want to use coconut oil I’m sure it would work too!
Safina says
Thanks. I made it with coconut oil that time and have another deep-dish cookie in the oven right now! The recipe is delicious (:
Heart of a Baker says
Oh hooray! This makes me so happy!
Minal says
Is brown sugar neccessary?
Heart of a Baker says
Yes, it is.
Delin says
Would it turn out okay if i use canola instead of olive oil??
Delin says
Would it turn out okay if i use 1/4 c vegan butter and 1/4 c coconut oil??
Heart of a Baker says
That may work, but I don’t know for sure! Please let me know if it does!
Heart of a Baker says
Yes, that will work!
Cheryl Chua says
Hi! How big is your skillet? Is this recipe sufficient for a 10inch pie? 🙂
Heart of a Baker says
Yes, that would be the perfect size!
katie hartig says
REALLY GOOD. I used 1/2cup of apple sauce and 2tbs of coconut oil instead of olive oil for a lower fat alternative, and my GOD. Lower fat and turned out amazing. You could mix this up in so many ways – throwing in your favorite nut better, vegan chocolate chips, crushed graham crackers and marshmellow – for a smores mix! Can’t wait to do it again soon
Heart of a Baker says
That sounds amazing! I need to try some of those new combos!
Gwendolyn says
Hi! Do you think I could use protein nut milk instead of almond milk?
Kristen says
I made this and it turned out super olive oil flavored. Anyone else have that problem??
Bea says
I have made this recipe twice. The first time I made it, everyone loved it!
Today I just made 1/2 of the recipe, I was limited by the chocolate chips … SAD, I know. So, I used an 8 in skillet. I also did some slight changes…. I replaced 1/2 the oil for apple sauce. It came out just as good with half the fat.
Heart of a Baker says
So happy to hear that!
Sam says
Thank you for this! I just made it for my boyfriend’s 20th birthday and it smells soooo good! 🙂 Lovin’ these tasty vegan options.
Heart of a Baker says
SO happy to hear that! Happy birthday to your boyfriend!
Jo Thrasher • Jo Eats says
damn this looks so so good!
Som says
Thanks for the easy recipe. It came out very good
Som says
Would the recipe work with a 11.5” cookie pan ?
Annemarie says
Hi! Can I use light brown sugar instead of dark brown?
Mady says
Will this turn out the same if I use a baking pan instead of a skillet?
Are there any adjustments you would suggest when using a baking pan?
Thanks
Nick says
I made this recipe exactly as written, but I added walnuts (about the same amount as chocolate chips). It was wonderful! Dense and flavorful, and like traditional cookies, even better the next day.
★★★★★
Heart of a Baker says
So happy to hear you loved it!
Becky says
I don’t normally leave reviews but this was lovely. I made this for my wife’s birthday. Normally I find vegan sweet treats to taste fizzy due to the amount of baking powder etc but this was not like that at all. I piped a birthday message on this with vanilla buttercream and that was really nice too. We are still eating a slice per evening and have stored it in the fridge – It has kept amazingly well in the fridge since the 22nd. Will be making this again. Also, thoroughly recommend you heat it up in the microwave if you’re not eating the whole thing in one go!! It’s nice cold but a dream warm.
★★★★★
Radha says
This recipe is so good! Made it for three winters straight, planning to make to make this my holiday tradition!
★★★★★