Also known as a “Pizookie,” my nourishing, vegan chocolate chip skillet cookie is a sweet treat that doubles as a nourishing breakfast to go. It is also gluten-free and oil-free.

A Nourishing Vegan Chocolate Chip Skillet Cookie

What on a earth is apizookie? I had the same question when my son asked me to make one a week into the shutdown. He whipped out his phone and pulled up a photo of a chocolate chip skillet cookie heaped with multiple scoops of vanilla ice-cream.

Oh.Pizza + Cookie = Pizookie. Got it.

I thinkchocolate chip skillet cookieis more clear, but pizookie definitely sounds more fun. And because we definitely needed some fun, I made one. And then another. And another. My tall, athletic 13-year-old can eat all the pizookie he craves, but I needed to come up with a healthier version for myself.

So I did. Because we all need a nourishing chocolate chip skillet cookie right about now.

Nourishing Chocolate Chip Skillet Cookie Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

To make this a skillet cookie, I slashed the sugar and reached for a combination of oats and coconut flour to replace the traditional all-purpose wheat flour. Here is the complete list of ingredients:

Rolled oats (ground into flour)
Coconut flour
Smooth nut butter or seed butter
Coconut sugar
Flaxseed meal
Vanilla extract
Baking soda
Chocolate chips

Recipe Benefits

Vegan (egg-free, dairy-free)
Gluten-free
Oil-free
Low in sugar

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prep Skillet

Preheat the oven to 350F (180C). Spray a 6-Inch (15 cm) cast iron skillet with nonstick cookie spray. Alternatively, lightly oil the skillet with the oil of your choice.

Step Two: Grind the Oats into a Flour

Using the pulse function, grind the oats in a food processor until they resemble a relatively fine flour.

Step Three: Add the Remaining Ingredients

Add everything else-the coconut flour, nut butter, water, vanilla, flaxseed meal, baking soda, a smidge of salt and some vanilla–except for the chocolate chips. Pulse until completely blended.

Step Four: Add Half of the Chocolate Chips

Addhalfof the chocolate chips and pulse to combine. I prefer miniature chocolate chips (it’s easier to distribute a small amount through the cookie dough), but regular chocolate chips are fine, too.

Step Five: Spread Cookie Dough in Skillet

Spread the cookie dough into the prepared skillet. Sprinkle with the remaining two tablespoons of chocolate chips.

Step Six: Bake the Skillet Cookie

Finally, bake in the preheated oven for 20 to 23 minute until golden brown and the center is set.

Hello, satisfying!

Cool the Cookie

Allow the cookie to cool for about 5 minutes in the skillet before serving. Serve the pizookie warm or cool completely. It is sweet satisfaction either way!

Enjoy for Dessert, Breakfast, or Snacks

This is a wonderful dessert, but you can also enjoy a slice for breakfast or a snack on the go. Let me rephrase that:Ihave definitely enjoyed slices for breakfast and snacks on the go. These days,on the gomeans from the kitchen to my office. Sometimes, the living room :).

I encourage you to do the same.

Storage

Store the cooled cookie in an airtight container at room temperature for up to 1dat, the refrigerator for 5 days or the freezer for up to 3 months.

Substitutions for the Flaxseed Meal

An equal amount of ground chia seeds can be used in place of the flaxseed meal.

Coconut Flour Substitute

An equal amount of brown sugar can be used in place of the coconut sugar.

Stay safe and well, friends, andHappy Baking!

More Gluten-Free & Vegan Chocolate Chip Cookies to Love:

Chickpea Flour Chocolate Chip Cookies
Quinoa Flour Chocolate Chip Cookies {oil-free}
Almond Flour Chocolate Chip Cookies {keto option}
Cassava Flour Chocolate Chip Cookies
Soft Coconut Flour Chocolate Chip Cookies
Keto & Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Skillet Cookie {oil-free, gluten-free}

Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes

Ingredients

1 cup 100 g rolled oats (certified GF as needed)
3 tablespoons coconut flour
3 tablespoons smooth nut butter I used natural peanut butter
3 tablespoons coconut sugar
1 tablespoon flaxseed meal
3/4 cup 175 mL water
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/8 teaspoon fine sea salt
3 tablespoons chocolate chips I used miniature chips

Method

Preheat oven to 350F (180C). Lightly grease or spray a 6-inch (15 cm) cast iron skillet .
In a food processor , process the oats into a fine flour.
Add the remaining ingredients EXCEPT the chocolate chips and process, using on/off pules, until completely blended and smooth. Add 1 tablespoon of the chocolate chis; pulse to combine.
Scrape the cookie dough into the prepared skillet, smoothing the top. Sprinkle with the remaining chocolate chips.
Bake in the preheated oven for 20 to 23 minutes until golden brown and set at the center. Remove from oven and let cool at least 5 minutes before cutting and serving. Serve warm or at room temperature.

Notes

Tip: Remove the skillet cookie from the cast iron skillet (do not store in the skillet or it will take on the flavor of the iron pan). Storage: Store the cooled cookie in an airtight container at room temperature for up to 1dat, the refrigerator for 5 days or the freezer for up to 3 months. Flaxseed Option: An equal amount of ground chia seeds can be used I place of the flaxseed meal . Coconut Sugar Option: An equal amount of brown sugar can be used in place of the coconut sugar .