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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.

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.

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:

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.

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.

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:

Yield: I skillet cookie (8 servings)

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

baked chocolate chip skillet cookie

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

  • 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)

Instructions

  1. Preheat oven to 350F (180C). Lightly grease or spray a 6-inch (15 cm) cast iron skillet.
  2. In a food processor, process the oats into a fine flour.
  3. 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.
  4. Scrape the cookie dough into the prepared skillet, smoothing the top. Sprinkle with the remaining chocolate chips.
  5. 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 Information

Yield

8

Serving Size

1/8 of skillet cookie

Amount Per Serving Calories 108Total Fat 4.3gSaturated Fat 0.5gCholesterol 0mgSodium 93.5mgCarbohydrates 14.6gFiber 2.8gSugar 5.2gProtein 3.3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

photo of chocolate chip skillet cookie with accompnaying text

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lisa

Wednesday 16th of March 2022

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

Camilla

Thursday 17th of March 2022

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).

Ella

Sunday 21st of March 2021

So delicious and healthy what more could you ask for!

Jordan

Saturday 13th of February 2021

Can I sub something foe the coconut flour

Yin

Wednesday 6th of January 2021

This is amazing! Whole family loved it.

Michele Vaughan

Saturday 21st of November 2020

How could I make this keto? What could I substitute for the oats?

Camilla

Sunday 22nd of November 2020

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!

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