Vegan Peppermint Chocolate Skillet Cookie
Vegan Peppermint Chocolate Skillet Cookie takes approximately 28 minutes from beginning to end. This recipe serves 8. This side dish has 303 calories, 4g of protein, and 17g of fat per serving. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. Head to the store and pick up peppermint extract, butter, white whole wheat flour, and a few other things to make it today. 6 people have made this recipe and would make it again. It is brought to you by Hummusapien. With a spoonacular score of 11%, this dish is rather bad. Similar recipes include Strawberry Chocolate Chunk Skillet Cookie (Gluten Free, Paleo + Vegan), Skillet Peppermint Vegan Brownie, and Vegan Pumpkin Cookie Skillet.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 18 minutes
Ingredients:
½ tsp baking soda
½ cup vegan butter (I used Earth Balance), room temperature/softened
Crushed candy cane, for garnish
½ cup organic cane sugar
1/3 cup cocoa powder
¼ cup coconut sugar (can sub organic brown sugar)
1 tbsp ground flax + 3 tbsp water
½ tsp peppermint extract
¼ tsp salt
½ cup semi-sweet chocolate chips
1 tsp vanilla extract
1 cup white whole wheat flour (can sub unbleached all purpose flour or GF baking flour)
Equipment:
pie form
frying pan
oven
mixing bowl
stand mixer
whisk
Cooking instruction summary:
Preheat oven to 350F. Grease a 9-inch cast iron skillet. If you don't have a skillet, use a round pie pan.Whisk together flax and water in a small bowl. Set aside to thicken.In a large mixing bowl with electric beaters (or In the bowl of a stand mixer with the paddle attachment), cream the vegan butter and both sugars until fluffy, about two minutes. Add vanilla extract, peppermint extract, and flax mixture and mix until combined.Add flour, cocoa powder, baking soda, and salt. Beat until a dough forms. Stir in chocolate chips by hand.Spread mixture into prepared skillet. Bake for 18-20 minutes or until center is set. Cool for 15 minutes and garnish with crushed candy canes.
Step by step:
1. Preheat oven to 350F. Grease a 9-inch cast iron skillet. If you don't have a skillet, use a round pie pan.
2. Whisk together flax and water in a small bowl. Set aside to thicken.In a large mixing bowl with electric beaters (or In the bowl of a stand mixer with the paddle attachment), cream the vegan butter and both sugars until fluffy, about two minutes.
3. Add vanilla extract, peppermint extract, and flax mixture and mix until combined.
4. Add flour, cocoa powder, baking soda, and salt. Beat until a dough forms. Stir in chocolate chips by hand.
5. Spread mixture into prepared skillet.
6. Bake for 18-20 minutes or until center is set. Cool for 15 minutes and garnish with crushed candy canes.
Nutrition Information:
covered percent of daily need
