Vegan skillet cookies

Name: Vegan skillet cookies
Prep time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 125 g full-cane sugar; 125 g sugar; 1 tsp vanilla paste; 180 g white flour; 75 g wholemeal flour; 1 ½ tsp baking powder; 50 g pecan nuts; 4 tbsp oat drink; 120 g vegan butter substitute; ½ tsp salt; a little sea salt; 90 g vegan dark chocolate

Vegan desserts Baking sweet

Total: 35 min. | Active: 20 min.

vegan, lactose-free

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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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 8 pieces

Dough
120 g	vegan butter substitute, 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

How it's done

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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