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

Also known as a “Pizookie,” my healthy, 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 Healthy Vegan Chocolate Chip Skillet Cookie

What on a earth is a pizookie? 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 think chocolate chip skillet cookie is 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 healthy chocolate chip skillet cookie right about now.

Healthy Chocolate Chip Skillet Cookie Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

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

How to Make it

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

Add half of 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, delicious!

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: I have definitely enjoyed slices for breakfast and snacks on the go. These days, on the go means from the kitchen to my office. Sometimes, the living room :). 

I encourage you to do the same.

How to Store the Cookie

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, and Happy 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