Main image of Chocolate Chip Caramel Skillet Cookie

Chocolate Chip Caramel Skillet Cookie

40 min

Dessert

10 ingredients or less

Pantry-ready
Share this giant cookie with your favourite people. Give everyone a spoon and just dig in. This sticky, sweet, gooey treat has a crunchy, crisp cookie outside, but a super moist, fluffy and cake-like middle. Topped with a cold, creamy vegan ice cream or whipped topping makes this indulgent dessert just dreamy.

Servings

Total

40 min

Prep

5 min

Cook

35 min

Contains

Gluten symbol

gluten

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Caramel sauce

  • ½ cup (100 g)
    granulated sugar
  • ¼ cup (60 mL)
    water
  • ½ cup (120 mL)
    coconut cream*

Cookie

  • 2 Tbsp (14 g)
    ground flaxseeds
  • ¼ cup (60 mL)
    water
  • 1 cup (227 g)
    margarine
  • ½ cup (100 g)
    granulated sugar
  • ½ cup (110 g)
    brown sugar
  • 1 tsp (5 mL)
    pure vanilla extract

Serves well with

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Directions

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  1. To a saucepan on medium-high heat, dissolve the sugar in water and bring to a gentle boil.
  2. Add the coconut cream, stirring, bring back to a boil. Continue to stir at a gentle boil until the mixture starts to ever so slightly stick to the back of your stirring spoon, about 8 minutes. You’ll see the sauce starts to thicken. Then remove it from the heat; it will continue to thicken as it cools.
  3. To a large bowl, add the flaxseeds and water, and mix. Let sit for 5 minutes to gel.
  4. Preheat the oven to 350°F (180°C). To the flaxseed mixture, add the margarine, sugars, and vanilla, and mash together using a fork.
  5. Add in the flour, baking powder, salt, and chocolate chips, and mix until just combined. Careful not to overmix. Spread ½ of the batter in a 10-inch (26 cm) oven-safe cast iron skillet. Cover with ¼ cup caramel sauce, then dollop remaining dough over the caramel and smooth out. Top with reserved chocolate for decoration.
  6. Bake in the centre rack of the preheated oven for 30 - 35 minutes, or until the top is golden. Best served warm from the oven. Top with ice cream, coconut whip, extra caramel sauce, or vegan whipping cream.

Notes

  • *For the coconut cream, we simply scooped out the slightly thicker part off the top of a can of coconut milk. Try to avoid the runnier liquid at the bottom where possible. Refrigerating the coconut milk overnight can help make it easier to extract the fat cream layer, although not always necessary. Note: some cans simply do not have so much coconut fat, and this can vary largely from brand to brand, and even from can to can within the same brand.
  • Variations: instead of caramel, fill your cookie with homemade vegan Nutella or peanut butter.

Storage

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Ayesha Ansar - Aug. 13, 2021, 8:06 p.m.

Could I make this with vegetable oil instead? Don't have easy access to vegan margarine :(

PUL Team - Aug. 14, 2021, 5:34 p.m.

Hey Ayesha, great question! We haven't tried it, so can't say for 100% certain that it will work. It may still taste alright, but the texture will likely change from more soft and cake-like to more dense and fudge-like, and perhaps a bit oily. If you try it out and have access to coconut oil, I suspect it might work a bit better than vegetable oil. Let us know how it goes if you give it a go! 🍪😊

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Jeralyn - July 24, 2021, 6:15 p.m.

This has become my go-to dessert! Served warm it’s gooey, but we also store it in the fridge for a cool, chewy treat! My husband even asked for this as his birthday cake! Superb!

PUL Team - July 25, 2021, 11:31 p.m.

We're so thrilled you're enjoying the cookie, Jeralyn, thank you!

Reply
Scott - April 1, 2021, 6:18 p.m.

Can you cook this over a fire while out camping? How long?

PUL Team - April 3, 2021, 1:24 a.m.

Hey Scott! We can't say for certain as we haven't tested this out. It may depend on how high above the fire the skillet rests and how big the fire is. Perhaps keeping an eye on it if trying to make the cookie when camping would be your best bet. If you do end up testing it out, let us know how it goes!

Scott - April 3, 2021, 5:29 p.m.

Will do. I made it at home... it is delicious! I will take all the ingredients with us to make it and try it out camping!

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Bomi Yi - March 22, 2021, 9:19 a.m.

Thanks for the recipe! How can we use the rest 280ml of the coconut cream of a can?

PUL Team - April 2, 2021, 1:27 a.m.

That's a wonderful question, Bomi Yi! If you're interested in making a meal, a curry or perhaps our aloo matar recipe (pickuplimes.com/recipe/aloo-m…) may be a good one. You could also enjoy some creamy homemade drinks, such as our cinnamon coconut cream latte (https://www.pickuplimes.com/r…) 😍

Another option may be scooping out the slightly thicker part off the top of a can of coconut milk, and using the remaining thinner coconut milk in other recipes!

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