This Candy Cane Chocolate Chip Skillet Cookie recipe is the perfect plant-based gluten free holiday dessert for entertaining friends and family this Christmas!
Okay, so I’m not generally a cookie person. I like cakes, and ice cream, and puddings and pie, but cookies need to be special to be exciting. Then enters my chocolate chip skillet cookie recipe. This base recipe can be used year-round, BUT adding candy canes for Christmas just makes it SO much better. Holidays, get at me!
Table of contents
Why This Recipe Works
I love this recipe partially because it’s huge. I mean, it fills and entire cast-iron skillet for goodness sake. But I also love this chocolate chip skillet cookie recipe because it’s
- Absolutely DELICIOUS: has chocolate AND candy cane pieces, name a better combo!
- Plant Based (Vegan)
- Gluten Free – perfect for those with certain food restrictions!
Key Ingredients
Flax Egg – To keep this chocolate chip skillet cookie recipe vegan, I made an “egg” out of flaxseed and water, super easy! We use this as the vegan “glue” that holds this recipe together!
Coconut Sugar – Coconut sugar and regular sugar are almost identical nutrition-wise, coconut sugar just has larger granules that make the crunch a bit more impactful which is perfect for this recipe
Almond Flour – To help ensure this recipe is gluten free, we subbed regular flour with almond flour.
Toppings – This is where you can have fun!! We used some sliced almonds, vegan vanilla ice creamm and more crushed candy canes sprinkled on top. This is a great chance to get the kiddos involved in the kitchen and see what toppings they like!
How to Make This Recipe
Step 1: Preheat oven to 350 F and grease a 9″ cast iron skillet. Place the flax and almond milk for the flax eggs in a small bowl and refrigerate for at least 20 minutes until gloopy.
Step 2: In one bowl, mix the flax egg, coconut sugar, coconut oil, almond butter, almond milk and vanilla.
Step 3: In another bowl, mix the almond flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix the wet into the dry until combined, then fold in half of the chocolate, almonds and candy canes.
Step 4: Spread out into the skillet and add the remaining chocolate, almonds and candy on top. Bake for about 20-22 minutes or until crispy and golden around the edges and firm in the centre.
Step 5: Slice and serve warm with ice cream, sprinkled with additional candy cane bits.
Expert Tips
One tip is I love to add lots of mini dark chocolate chips plus some crushed candy cane bits INTO the cookie dough before baking to really nail the holiday vibe.
Even though this chocolate chip skillet cookie recipe is tweaked to make it vegan and gluten free, feel free to sub those items if you don’t have any dietary restrictions you need to accommodate to!
Recipe FAQs
I think chocolate syrup, M&Ms, crushed Oreos, or even some caramel drizzle would be so delicious with this recipe!
We subbed regular flour for almond flour to keep this recipe gluten free! You can use regular flour if you don’t need this recipe to be gluten free.
Even though traditionally these cookie skillets are made in a cast iron skillet, it’s mainly just for show. Feel free to use another oven safe skillet or baking dish to make this recipe as well!
More Recipes You Might Like
Need some other fun cookie ideas like this chocolate chip skillet cookie recipe? Check out some of my favorites below!
Now I want to know, have you tried making this chocolate chip skillet cookie recipe? What’s your go-to easy holiday dessert for Christmas entertaining? Are you YAY or NAY to the chocolate candy cane desserts? What do you plan to make for your guests who are vegan or gluten free?
Leave me a comment below with your thoughts!
Vegan Candy Cane Skillet Cookie
Ingredients
Flax egg:
- 2 tbsp flax seed
- 1/4 cup unsweetened vanilla almond milk
Cookie:
- 1/4 cup plus 2 tbsp. coconut sugar
- ¼ cup melted coconut oil
- 2/3 cup natural almond butter
- 2 tbsp unsweetened vanilla almond milk
- 4 tsp vanilla
- 2 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup mini dark chocolate chips vegan
- 1/2 sliced toasted sliced almonds
- 1/4 cup crushed candy canes plus more for serving
- Fleur de sel for garnish
- Vegan ice cream for serving
Instructions
- Preheat oven to 350 F and grease a 9″ cast iron skillet.
- Place the flax and almond milk for the flax eggs in a small bowl and refrigerate for at least 20 minutes until gloopy.
- In one bowl, mix the flax egg, coconut sugar, coconut oil, almond butter, almond milk and vanilla.
- In another bowl, mix the almond flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix the wet into the dry until combined, then fold in half of the chocolate, almonds and candy canes.
- Spread out into the skillet and add the remaining chocolate, almonds and candy on top. Bake for about 20-22 minutes or until crispy and golden around the edges and firm in the centre.
- Slice and serve warm with ice cream, sprinkled with additional candy cane bits.
Video
Nutrition
Updated on January 5th, 2025
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Jane says
How long in advance can I make this? Would I freeze it or just make it and serve?
Abbey Sharp says
Either is fine. You can freeze it.
Kalee says
This looks so yummy! I can’t believe how easy it is! My go to is a crescent roll-cream cheese thing…not healthy, but it’s always a hit!
Abbey Sharp says
Mmm sounds dreamy!
Kerri Olkjer says
I’ve never tried a skillet cookie! This one looks like absolute perfection.
Abbey Sharp says
Totally a must!
Kelly says
What a beautiful and festive looking dessert. Love that it’s gluten free!
Abbey Sharp says
Thanks love!
Emily @Sinful Nutrition says
Now this is festive! I bet it wouldn’t last too long at any party. 🙂
Abbey Sharp says
haha not at all!
Christina says
Yum yum YUM! This looks so divine – I’d gobble it right up 🙂
Abbey Sharp says
haha super easy to do 🙂
Amanda says
Can you use an egg instead of the flax and almond milk?
Abbey Sharp says
Yes, you can!
Rachel says
This looks so so so delicious!!! I kinda can’t wait to start baking holiday cookies. 🙂
Abbey Sharp says
yay! tis the season!
Chrissy @ Snacking in Sneakers says
How festive and fun is this?! I’m obsessed with cast iron skillet desserts; they always seem to taste soooo good.
Abbey Sharp says
they never let me down!
Rebecca says
ohhhhh now I know what I NEED for breakfast…. right now! this looks delicious!
Abbey Sharp says
Yeah you do!
Laura says
Such a great idea to use skillet for the dessert. Have to make the same! 🙂
Abbey Sharp says
Definitely! Enjoy Laura 🙂
Deborah Brooks says
Such a fun and festive idea for a Holiday party! Looks like a crowd pleaser
Abbey Sharp says
Totally is 🙂