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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.

Table of Contents

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.

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The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (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:

Recipe Benefits

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

Step by Step Directions

Note that the complete directions 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

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.

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

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

Hello, delicious!

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.

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, and Happy Baking!

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

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baked chocolate chip skillet cookie
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4.80 from 10 votes

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

By: Camilla
Also known as a “Pizookie,” my healthy chocolate chip skillet cookie is a sweet treat that doubles as a nourishing breakfast to go. It is vegan, gluten-free and oil-free.
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes

Ingredients 

Instructions 

  • 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.

Nutrition

Serving: 1/8 of skillet cookie | Calories: 108kcal | Carbohydrates: 14.6g | Protein: 3.3g | Fat: 4.3g | Saturated Fat: 0.5g | Sodium: 93.5mg | Fiber: 2.8g | Sugar: 5.2g
Like this recipe? Rate and comment below!
photo of chocolate chip skillet cookie with accompnaying text

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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4.80 from 10 votes (8 ratings without comment)

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21 Comments

  2. I cannot have oats or coconut flour. If I substitute the oats with 3/4 cup flax-seed meal, what can I use instead of the 4 tablespoons coconut flour?

    Reply

    1. Hi Maria,

      I do not think that will work. The oats and coconut flour are essential for this particular recipe. Since you can eat flax, check out my flax breakfast cookies (they can be eaten any time of day, and you can add chocolate chips). I also have a chocolate flax cookie recipe.

      Reply

  3. Is it possible to use either whole grain oats (like Coach’s Oats) or oat bran?

    Amazing website by the way!! I love every single recipe I make from you! Just made the quinoa flour chocolate chip cookies and ended up eating 3 lol right away – YUM!!

    Reply

    1. Hi Laney! So glad you are enjoying the recipes! I had to look up Coach’s oats (had not heard of them–now that I have, I want some!). Yes, those should work fine as a 1:1 substitute. Oat bran, though is quite different from rolled oats, so no, that would not work well as a sub. Cheers!

      Reply

  4. the measurement/portion and type of oats are missing from the recipe!
    how many cups? and what type?
    thanks!!

    Reply

    1. Hi Lisa,
      I am sorry that you are not seeing this, but the exact recipe is in the recipe card at the bottom of the post. The first ingredient is the oats (1 cup/100 grams).

      Reply

  6. I did not have a small skillet so I used a 6-inch cake tin. It worked perfect! Love this recipe. I’ve made it with fruits instead of chocolate chips, too, but chocolate chip is my favorite

    Reply

    1. Hi Michele!

      I think this will work well by subbing 3/4 cup flaxseed meal for the oats (no need to grind, so skip step 2) and increasing the coconut flour to a total of 4 tablespoons. Would love to know how it goes!

      Reply

  9. Hi there. I don’t have any flaxseed meal on hand and was wondering what I could sub in it’s place? Thank you so much!

    Reply

    1. Hi Julia! You could add ground chia seeds, or a tablespoon of any of the following: tapioca starch, cornstarch, arrowroot, potato starch. Or 1 and 1/2 teaspoons psyllium husk. If you still do not have any of those, simply add another tablespoon of oats (this last version may be a touch more crumbly, but still delicious)

      Reply

  11. 4 stars
    You may have just saved me from my downward food spiral! I cut this in wedges to put into the freezer for a quick treat when I am craving goodies.

    Reply