Vegan Candy Cane Skillet Cookie
This chocolate chip skillet cookie recipe is the perfect plant-based gluten free holiday dessert for entertaining friends and family for Christmas.
Servings 10 -12 people
Calories 340kcal
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
Serving: 12servings | Calories: 340kcal | Carbohydrates: 14g | Protein: 9g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 0.1mg | Sodium: 195mg | Potassium: 221mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 158mg | Iron: 2mg