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
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
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Preheat your oven to 180°C and grease your skillet with some oil.
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In a medium bowl, mix the softened coconut oil, peanut butter and sugar until well combined. Add the flax egg and mix until incorporated.
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Add the flour, vanilla, baking soda and salt. Mix everything then gently fold in chocolate and strawberries.
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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.
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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 are based on a recipe made with sweetener.
