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This Oatmeal Chocolate Chip Skillet Cookie is the ultimate thick, gooey oatmeal cookie! This gluten-free and vegan dessert is loaded with gooey chocolate. This one is sure to satisfy your chocolate cravings!

Oatmeal Chocolate Chip Skillet Cookie (Gluten Free + Vegan)

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 6-inch skilet cookie
Author Rachel Conners

Ingredients

  • ¼ cup virgin coconut oil room temperature
  • cup (85g) almond butter can also use any nut butter of choice, or sunflower seed butter or tahini for a nut-free option
  • cup coconut sugar
  • 2 flax eggs 2 tablespoons flax meal + 6 tablespoons water - whisk them together and let sit for 5 minutes to gel
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda use ¼ teaspoon if using sunflower seed butter - helps prevent the cookies from turning green when they cool!
  • ½ teaspoon salt
  • ¼ cup (32g) coconut flour
  • ½ cup gluten-free rolled oats
  • cup (4 oz.) chopped dark chocolate
  • Flaky sea salt to sprinkle on top (optional)

Instructions

  1. Preheat the oven to 350ºF and lightly grease a 6-inch oven-proof skillet with coconut oil. Set aside.
  2. In a bowl or stand mixer, beat together the coconut oil, nut butter, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
  3. Add the baking soda, salt, coconut flour, and rolled oats to the wet ingredients. Mix until well incorporated. Fold in the chopped dark chocolate.
  4. Press the dough into the pan evenly. Sprinkle with a bit of flaky sea salt if desired. Bake for 20 minutes or golden brown around the edges.
  5. Let cool for 5 minutes, and serve warm. Enjoy!