Chocolate Maple Oatmeal Skillet Cookie

Chocolate Maple Oatmeal Skillet Cookie
Serves 8-10

Cookie Ingredients:

  • 3 tablespoons flax meal
  • 1/2 cup plus 1 tablespoon water
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup Earth Balance Natural Buttery Spread, or another vegan butter substitute, softened
  • 1/3 cup brown sugar
  • 1 cup maple sugar
  • 1 teaspoon vanilla extract
  • 2 cups quick cooking rolled oats
  • 1 1/4 cups toasted pecans
  • 1 cup chocolate chips
Sauce Ingredients:
  • 1/2 cup Earth Balance Natural Buttery Spread, or another vegan butter substitute
  • 1 cup brown sugar
  • 1 cup soy creamer
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
Plus:
vanilla non-dairy ice cream (optional)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small bowl, stir together the flax meal and water. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and sea salt.
  4. In a separate bowl, mix together the Earth Balance, brown sugar, maple sugar and vanilla extract on low-medium speed until combined.
  5. Add the flax “egg” to the sugar mixture and continue to mix on low-medium speed.
  6. Slowly add in the flour mixture, oats and pecans.
  7. Fold in the chocolate chips.
  8. Spread the cookie batter into a cast iron skillet.
  9. Bake for 30-35 minutes, until the top of the cookie turns golden brown.Remove from the oven and allow the cookie to cool in the skillet for 10 minutes.
  10. While the cookie cools, make the sauce by first melting the Earth Balance in a small sauce pan.
  11. Add in the brown sugar, soy creamer, sea salt and vanilla extract.Bring the sauce to a boil, then reduce to a simmer.
  12. Allow the sauce to simmer for 5 minutes, stirring occasionally.
  13. Remove from heat and let the sauce cool until you are ready to serve the cookie.
  14. Slice the cookie as you would a pie, top with ice cream and pour the sauce over the top.



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