Vegan Strawberry and Chocolate Skillet Cookie

Hello everyone I hope you’re doing great! So today’s healthy snack recipe is one of my all-time favorites: Vegan Strawberry and Chocolate Skillet Cookie! It has strawberries, chocolate chunks and it’s a GIANT cookie, I mean who doesn’t love cookies? Or strawberries? Or chocolate? I combined all these with an addition of peanut butter because I was craving it.

Strawberry and Chocolate Skillet Cookie ingredients notes:

Cookie recipes tend to use softened butter for a chewy inside but since I never use butter and I actually don’t know how butter tastes on its own (of course I ate cookies made with butter before but we don’t actually use butter at home), I use coconut oil instead. And guess what, it turned out a m a z i n g.

Also, why coconut oil? Long story short: Coconut oil is the only oil that is solid when temperature is below 25°C and is liquid when temperature is above 25°C. This is somehow similar to butter because butter is solid at room temperature and becomes liquid when you heat it. So yeah I substitute every recipe calling for softened butter, with softened coconut oil because it’s natural and much healthier. I never tried this particular recipe with a different type of oil but feel free to experiment! Or if you want, you can use softened butter.

In addition, I used peanut butter but you can use any nut butter you like. I made this a vegan strawberry and chocolate skillet cookie by using 1/2 flax egg, but you can use a small regular egg if not vegan.

Vegan Strawberry and Chocolate Skillet Cookie

Prep Time 10 minutes
Total Time 30 minutes
Servings 1 giant cookie

Ingredients

  • 2 tbsp softened coconut oil*
  • 1 tbsp peanut butter or any nut butter
  • 1/4 cup sugar or dry sweetener of choice
  • 1/2 chia egg**
  • 1/2 tsp vanilla
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup vegan chocolate chunks
  • 1/4 cup diced strawberries

Instructions

  1. Preheat your oven to 180°C and grease your skillet with some oil. 

  2. In a medium bowl, mix the softened coconut oil, peanut butter and sugar until well combined. Add the flax egg and mix until incorporated.

  3. Add the flour, vanilla, baking soda and salt. Mix everything then gently fold in chocolate and strawberries.

  4. Press the dough into your prepared skillet, decorate with some more chocolate and strawberries if you like and bake for 20-25 mins or until edges are golden brown and cookie is baked.

  5. Remove from oven and let cool. Serve alone or with some ice cream on top!

Recipe Notes

*If coconut oil is liquid, just refrigerate it for 15-20 mins until a bit solid.

**1/2 chia egg: 1 tbsp chia seeds soaked in 2 tbsp water for 15 mins until a gel-like consistency.

Nutrition Facts
Serving Size 1
Servings Per Container 1

Amount Per Serving
Calories 401 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 20.4g 102%
Trans Fat g
Cholesterol 10mg 3%
Sodium 350mg 15%
Total Carbohydrate 50.7g 17%
Dietary Fiber 6.4g 26%
Sugars 25g
Protein 11.9g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition facts are based on a recipe made with sweetener.

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