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Gluten-free Ginger Molasses Cookie Skillet

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)?

Course Dessert
Keyword gluten-free vegan ginger molassess cookie skillet, holiday dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1 8-inch round pan
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350 degrees. Grease an 8-inch cake pan or cast-iron skillet.

  2. Prepare flax egg by whisking together flaxseed meal and water in a small bowl. Set aside.

  3. 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.

  4. 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!