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Dark Chocolate Hazelnut Cookie Skillet

Gooey and decadent Dark Chocolate Hazelnut Cookie Skillet. Oh so delicious and ready in less than 30 minutes.

Course Dessert
Keyword dark chocolate hazelnut cookie skillet, vegan cookie recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 8-inch skillet
Author Taavi Moore

Ingredients

  • ½ cup vegan butter, melted
  • ½ cup (105g) packed dark brown sugar
  • ¼ cup (53g) granulated sugar
  • ¼ cup (60g) creamy almond butter
  • 3 tbsp unsweetened, plain non-dairy milk
  • 2 tsp vanilla extract
  • 1 ¼ cup (180g) all-purpose flour (spooned and leveled)
  • 1 tbsp corn starch
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4.5 oz. dark chocolate bar, roughly chopped
  • ½ cup (61g) toasted hazelnuts, chopped

Instructions

  1. Preheat the oven to 350°F. Grease a 8" cast iron skillet or cake pan with non-stick cooking spray.

  2. In a large bowl whisk together melted butter and sugars until creamy. Mix in almond butter, milk, and vanilla extract. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. Fold in chopped chocolate and hazelnuts. 

  3. Evenly spread cookie dough into the prepared skillet or pan. (Optional): Top with more chopped chocolate. Bake for 22-25 minutes until top is soft to touch and edges have formed a crust. That is ok if it looks slightly underdone, that means its gooey in the center! Cool for 5 minutes and enjoy warm.