A gooey, soft Ginger Molasses Cookie Skillet. What better way to start off this holiday season with a decadent…holiday cookie (but like 5x bigger)?
It’s that time of year where there are abundant holiday cookies, cakes, pies…you name it. Although it is perfectly healthy to enjoy these foods around this time of year, it is always nice to have less-refined alternatives to your favorite desserts.
This Gluten-free Ginger Molasses Cookie Skillet is sweetened with coconut sugar, gluten-free, and of course 100% plant-based.
Cut a slice, top with your favorite vegan ice cream, make yourself a cup of hot cocoa, cozy up, and you got yourself the perfect winter day.
This Gluten-free Ginger Molasses Cookie Skillet is…
- Gluten-free
- 100% plant-based
- Easy
- Quick
- Simple
- The perfect holiday kick-off dessert
- Oh so delicious!
A gooey, soft Ginger Molasses Cookie Skillet. What better way to start off this holiday season with a decadent…holiday cookie (but like 5x bigger)?
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 tbsp tapioca or corn starch
- ¾ tsp baking powder
- ¾ tsp ground ginger
- ½ tsp cinnamon
- ½ tsp ground allspice
- ¼ tsp salt
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- 2 tbsp molasses
- 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
- ¼ cup non-dairy milk
- ⅓ cup dark chocolate chunks
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Preheat the oven to 350 degrees. Grease an 8-inch cake pan or cast-iron skillet.
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Prepare flax egg by whisking together flaxseed meal and water in a small bowl. Set aside.
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In a large bowl, combine the flours, starch, baking powder, spices, and salt. In a separate smaller bowl, whisk together the sugar and melted coconut oil. Add in the molasses, flax egg, and non-dairy milk. Pour wet mixture into dry and combine. Fold in the dark chocolate chunks.
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Spread batter evenly into the prepared pan or skillet. Sprinkle over a few more chocolate chunks if desired. Bake for 20 min until light golden brown. Top with your favorite vegan ice cream and enjoy!
I substituted regular gluten free flour since I didn’t have coconut flour. I added a fourth of a cup of maple and a fourth of a cup of coconut sugar. I also used a 10 inch skillet and baked for 20 mins, and it still turned out great! Even if you don’t have all the ingredients try to make this the best you can and you won’t be disappointed.
Author
Great to hear! Thanks Lexie 🙂