I am always on the lookout for quick and easy dessert fixes and after seeing numerous drool worthy photographs of cookies baked in skillets I just knew I had to make my own. But the thing is the majority of these recipes always contain eggs, I like to keep things as plant based as possible (as I’m sure you’ve all noticed by now) and so I have been keen to start replacing eggs within my recipes. I also just like to keep things as easily accessible to as many people as possible, and let’s be honest we’ve all been in that position where we’ve woken up to find no eggs in the house and can’t be bothered buying them just to make one recipe.
As chia seeds are becoming more and more of a staple in most people’s houses I decided to use them for an egg replacement rather than flax seeds. It’s so simple, to replace one egg you just mill up 1 tbsp of chia seeds, stir in 3 tbsp of water, leave to rest for a few minutes and hey presto – goopy egg mix!
You’ll obviously need a decent 10″ cast iron skillet – I’ve got this Lodge one and it is AMAZING!
This Paleo and Vegan Skillet Cookie is literally heaven in a… umm… skillet… yes really! It’s super chewy and because it’s only sweetened by medjool dates you won’t feel like you’ve eaten anything too sinister and crash out after. It’s a pretty low carb dessert – well as far as desserts go. I personally only used 3/4 cup of medjool dates but I can imagine people wanting it that little bit sweeter so I’ve given you the option of adding anywhere between 3/4 cup and 1 whole cup.
I’ve also used coconut milk powder, maca powder, and lucuma powder to give it a more creamy and burnt sugar like taste but these ingredients are optional. I also opted for cacao paste wafers rather than chocolate, so it’s basically just like eating unsweetened raw chocolate chips. I kinda wish that I’d put them in whole for aesthetic purposes but I think chopping them up helps to distribute the bitterness and not overwhelm the palate.
I’d love to hear what you all think of this recipe if you try it so just let me know!
- Chia egg - 1 tbsp chia seeds (milled) mixed with 3 tbsp water
- 1 cup ground almonds
- ¾-1 cup pitted medjool dates
- ¼ cup coconut flour
- ¼ cup tapioca flour
- ¼ cup coconut oil
- 2 tbsp coconut milk powder (optional)
- 1 tbsp maca powder (optional)
- 1 tbsp lucuma powder (optional)
- ½ tsp vanilla powder or 1 tsp vanilla extract
- 1 tsp bicarbonate of soda
- Pinch fine Himalayan pink salt (if coarse grind)
- Generous handful cacao paste wafers (chopped into chips)
- Start by combing your milled chia seeds with 3 tbsp of water. Stir thoroughly and to set to one side whilst you prepare the rest of your ingredients. (I mill my chia seeds using the milling blade that came with my Nutribullet but you can buy them separately.)
- Pre-heat your oven to 180°C/350°F/Gas Mark 4.
- Combine all of your ingredients into a food processor except for your cacao paste wafers. Add in your chia egg. Pulse a few times before processing until the dough comes together into a smooth ball. remove your dough and knead in your cacao paste wafers.
- Lightly grease a 10" (25cm) cast iron skillet with a little coconut oil and press your dough in with the palm of your hand until evenly distributed.
- Place your cookie into the oven and cook for roughly 20-25 minutes until lightly golden brown and firm to the touch. A toothpick should come out clean. Set to one side and leave to cool for 5 minutes before slicing and serving.