This vegan dessert is a cookie lover's dream. Vegan chocolate chip cookie dough loaded with Push vegan salted caramel chocolate buttons and salted caramel sauce. It is crispy on the outside and gooey on the inside.
What could be more perfect than savouring a gooey vegan salted caramel cookie skillet in the cooler autumn weather? With a rich caramel flavour and crispy edges, this cookie is the perfect dessert for this time of year.
What is a cookie skillet?
For all cookie lovers out there, you're in luck, as this is one giant chocolate cookie filled with vegan caramel sauce - perfect for sharing with friends! It is usually baked in a cast-iron skillet and served with ice cream.
History of the cookie.
Did you know that the cookie skillet is also known as a dessert pizza, Pizookie? In the 14th century, cookies were everywhere across Europe. The first gingerbread man appeared at the court of Elizabeth I in the 16th century.
A scrumptious cookie made with vegan salted caramel chocolate buttons.
Dairy-free. Gluten-free. Higher protein.
A melt-in-your-mouth dessert that's better for you.
If you’ve never baked a cookie skillet, now is the time, and, with Push vegan salted caramel chocolate buttons, it’s going to be lit. Go big or go home.
Shop our vegan salted caramel chocolate buttons here and knock your socks off and dig in with no regrets!
Vegan Salted Caramel Chocolate Cookie Skillet
You will not be disappointed with this jaw-dropping chocolate chip cookie is the real treat. This cookie skillet is the ultimate marriage of chewy, gooey, hot, and fresh dough with our vegan salted caramel chocolate buttons.
Without further ado, let’s learn how to prepare this fresh-baked, soft cookie and the best part about this recipe is that it is so EASY to make.
Don't forget to tag us @pushchocolate on Instagram if you give the recipe a try!
110g Gluten free plain flour
¼ tsp Gluten free baking powder
¼ tsp Bicarbonate of soda
½ tsp Salt
100g Coconut sugar
50g Dairy free butter, melted
1 tsp Vanilla extract
100g Push vegan salted caramel chocolate buttons, broken up
2 tbsp Salted caramel sauce + extra for drizzling
Vegan vanilla ice cream to serve
350g Full fat coconut milk, from a can
80g Coconut sugar
½ tsp Salt
1tsp Coconut oil
1 tsp Vanilla extract
Skillet Cookie Ingredients
Salted Caramel Sauce
Vegan Salted Caramel Sauce Method
Combine the coconut milk, coconut sugar and salt in a saucepan over a medium heat.
Bring to a boil and then immediately lower the temperature to a light simmer.
Simmer for 30 – 40 minutes stirring occasionally.
Once the sauce has turned a dark amber and can coat the back of a spoon, remove from the heat and stir in the vanilla extract and coconut oil.
Vegan Cookie Dough Skillet Method
In a small bowl, whisk together the flour, baking powder, bicarbonate of soda and salt, set aside.
In a separate larger bowl, whisk together the sugar, tahini, and butter for a couple of minutes until the mixture thickens. Slowly add the water and vanilla until combined.
Fold in the flour mixture and chocolate buttons before chilling in the fridge for 20 minutes.
Grease a small skillet and pre- heat the oven to 180 degrees.
Spoon half the cookie dough into the bottom of the skillet and flatten. Spread over the salted caramel sauce and add the remaining cookie batter on top. Smooth the top of the skillet / cookie dough mixture with the back of a damp spoon.
Bake in the oven for 12 - 15 minutes until crispy on the outside but still gooey in the middle.
Allow to cool for 5 minutes and serve drizzled with more salted caramel sauce and topped with vegan vanilla ice cream.