Vegan skillet cookies

Vegan skillet cookies

Total: 35 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 474 kcal
, Fat: 24 g
, Carbohydrate: 59 g
, Protein: 5 g

Is there anyone who doesn't love soft and gooey chocolate chip cookies, still warm from the oven? These sweet mini-skillet cookies are perfect when you have friends visiting and wish to serve an easy but ultra-delicious dessert. If you don't have any small pans you can also use small oven-proof dishes. Serve warm for ultimate soft-and-gooey cookie enjoyment.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

120 g vegan butter, soft
125 g full-cane sugar
125 g sugar
4 tbsp oat drink or other vegan milk
1 tsp vanilla paste
180 g white flour
75 g wholemeal flour
1 ½ tsp baking powder
½ tsp salt
90 g vegan, dark chocolate, coarsely chopped
50 g pecan nuts, coarsely chopped

Bake

a little sea salt
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Utensils

8 tart tins (each approx. 10 cm in diameter), greased and floured

How it's done

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Dough

Place the vegan butter, cane sugar and sugar in a bowl, mix using the whisk attachment on a mixer until light and fluffy. Stir in the oat drink and vanilla paste. Mix the flours, baking powder and salt, and add to the mixture with the chocolate and pecan nuts. Place the dough in the oven-proof dishes and smooth down. Place the dishes on a baking tray lined with baking paper.

Bake

Approx. 15 mins. in the centre of an oven preheated to 180° C. The cookies should be firm but still soft inside and have risen slightly at the edges. Sprinkle on a little fleur de sel, serve cookies while warm.

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