- ½ cup vegan butter
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 chickpea flour "egg"
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup chocolate chips
Preheat the oven to 350.
Heat the butter in an 8" skillet over medium heat until melted and slightly brown and fragrant. Remove from heat and stir in brown and white sugar and vanilla extract.
Whisk in chickpea flour "egg" until well combined.
Mix in flour, salt, baking powder, and baking soda until a thick dough starts to form. Fold in chocolate chips.
Bake for 20-23 minutes until edges are browned and have pulled away from the edge.
Top with your favorite non-dairy ice cream and chocolate sauce and serve immediately.
Serving and Storing - Serve this skillet cookie warm with some non-dairy ice cream and chocolate ganache. It is best served warm. The leftover cookie can be tightly wrapped and stored in the refrigerator for up to 5 days. Gently reheat the cookie in the oven before serving.
Calories: 330kcal | Carbohydrates: 43g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 374mg | Potassium: 68mg | Sugar: 26g | Vitamin A: 755IU | Calcium: 43mg | Iron: 1.2mg