WARNING! Extremely addicting vegan stovetop cookie that is RICH, FLUFFY, and SUPER CHOCOLATEY! It has the flavors of a chocolate chip cookie but the texture of a fluffy and moist cake. This recipe is perfect for you if you are craving something sweet but you only have a stove top! Maybe you’re living in a college dorm or a small apartment…either way I hope this creative baking serves you well!
A Closer Look at the Vegan Stovetop Cookie
So Thick and Fluffy!
When I got to Korea I knew I wouldn’t have an oven which was a sad reality for me at first since I love to bake! However, I figured I could come up with some really awesome mug cake and skillet cookie recipes that would make up for a lack of baked goods. Since I had previously never tried skillet cookies I did some research on how to make them. I was shocked to find that most skillet cookies are still baked in the oven! The only thing that makes them a skillet cookie was the fact that they were in a skillet!
At first I was bummed out since I thought my dreams of making skillet cookies were toasted. But then I thought…why not try to bake on the stove anyways? You still have heat and that’s really all you need to cook/bake something! I also feel like all the poor souls that don’t have an oven but who love baked goods should still be able to make a sweet treat!
Sweet and Salty!
So, using typical cookie ingredients I whipped up some batter and gave it a go! Originally I was going for more of a crunchy cookie but this cookie came out with more of a cakey texture, which my partner and I really enjoyed! However, I will be playing around with the recipe a little so that I can make a skillet cookie with more of a classic cookie texture as well! So stay posted!
Your Options…
A few key things to remember while making this vegan stovetop cookie:
- Keep the lid on while baking! This will allow the cookie to cook the whole way through and will make it super moist!
- Cook in a pan large enough that gives the cookie space to rise! Your cookie cake will double in size while baking so be mindful!
- You can use your favorite vegan chocolate! I love rich dark chocolate so I used 70% cocoa bars but you can also use semi sweet chocolate. I do recommend buying bars and chopping the chocolate into chunks rather than using chocolate chips.
- You can use whatever toppings you like! I melted additional chocolate for a chocolate drizzle and then topped the cookie with flakey salt. However, some people don’t like the sweet and salty combo so don’t add it if you don’t like it! I would also recommend putting a heap of ice cream in the middle while it is still warm! Eat right out of the skillet with some friends!
- This cookie is best served immediately but you can store for a day or two and reheat.
So let me know what you think of this stovetop cookie in the comments below! Stay posted for more stovetop cookies, cakes, and more! If you are looking for a more traditional cookie recipe check out my Oatmeal Pumpkin Chocolate Chip Cookies…Oh My! and my Pillowy and Delicious Triple Chocolate Vegan Cookies!
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- A pinch of salt
- 2 tablespoons coconut oil or another neutral oil (or melted vegan butter)
- 1/2 cup dark brown sugar
- 1 tablespoon maple syrup
- 3/4 cup dairy-free milk (I used almond)
- 1/2 tablespoon vanilla
- 1 bar vegan chocolate, chopped (I used 70% dark but you can use your favorite)
- Topping salt (optional)
1
In a medium mixing bowl, add the flour, baking soda, baking powder, and salt. Set aside.
2
In a small mixing bowl, add the oil or melted butter and the brown sugar. Whisk or mix with a hand mixer until smooth.
3
To the brown sugar mixture, add the maple syrup, milk, and vanilla. Mix to combine.
4
Add the dry ingredients to the wet ingredients and stir until everything is evenly incorporated. Fold in the chopped chocolate.
5
Add the batter to a medium non-stick pan (that has a lid). Spread the batter so that it just touches the edges of the pan. *
6
Add some more chocolate chunks on top if desired :).
7
Cover and cook over low heat for 20 minutes or until an inserted toothpick comes out clean. *
8
In the meantime, melt the additional chopped chocolate for a chocolate drizzle (optional).
9
When the cookie is done, remove from heat.
10
Add the chocolate drizzle and some topping salt.
11
Serve immediately on its own or with a heaping scoop of ice cream and enjoy!
*Make sure the pan you use has a lid. It helps keep the heat in, thus helping the cookie to bake evenly and stay moist.
*I kept my pan on two low-heat burners that were close together. I would rotate the pan every 5 minutes or so over the burners to keep the bottom from burning.