Chocolate Chip Caramel Skillet Cookie

Directions

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

• Keep in an airtight container for up to 3 days.