Vegan Cookie Skillets for Two
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Cook time: 
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Serves: 2 skillets
 
Ingredients
  • 4 tbsp buttery spread
  • 2 tbsp brown sugar
  • 2 tbsp agave nectar
  • ½ tsp vanilla extract
  • 2 tsp flax meal
  • scant ⅔ c white whole wheat flour
  • dash salt (if you're buttery spread isn't salty, taste your dough if unsure)
  • ¼ tsp baking soda
  • ¼ - ½ c chocolate chips
  • Optional toppings: chocolate sauce, ice cream, toasted nuts or coconut
Instructions
  1. Preheat oven to 350 degrees F. Spritz 2 mini cast iron skillets with nonstick spray.
  2. Stir together the butter, sugar, and agave until well mixed. Add the vanilla and flax meal and stir in.
  3. Add the flour, salt (if necessary), and baking soda. Stir until just combined.
  4. Add the chocolate chips and stir in.
  5. Split the dough in half and press into each of the skillets.
  6. Bake for 12 - 14 minutes, until the tops are lightly browned. The inside will still be a little gooey, don't worry.
  7. Top with ice cream or whatever toppings you want.
Notes
If making vegan, opt for a vegan buttery spread and double check your chocolate chips for dairy.
I recommend starting with fewer chocolate chips and adding more if you want more. I'd be happy with ¼ c chocolate chips but Josh was thrilled with ½ c. I'd say restaurant versions are closer to ½ c.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/02/16/vegan-cookie-skillets-for-two/