No-Egg, No-Butter Chocolate Chip Skillet Cookie

If you’re craving something truly indulgent but need to avoid eggs and butter, this No-Egg, No-Butter Chocolate Chip Skillet Cookie is a game-changer. It’s rich, gooey, and packed with melty chocolate chips, all baked to perfection in a skillet for that wonderful crispy edge and soft center. Easy to make and wonderfully dairy-free, this recipe is perfect for a quick dessert fix or a cozy treat anytime you want that warm-from-the-oven comfort without the usual ingredients.

Why You’ll Love This Recipe

• Allergy-friendly delight: Crafted without eggs or butter, it’s ideal for dairy-free or egg-sensitive diets without sacrificing flavor.
• Quick and simple: Ready in under 30 minutes with minimal ingredients and no complicated steps.
• Perfectly gooey texture: Crispy edges meet a soft, chewy center that melts in your mouth.
• Skillet magic: Baking in a skillet gives it a rustic, homemade feel that’s fun and impressive for guests.
• Customizable: Easy to adapt with different mix-ins or substitutions to suit your taste or pantry staples.

Ingredients You’ll Need

This No-Egg, No-Butter Chocolate Chip Skillet Cookie relies on simple pantry staples that come together effortlessly. Each ingredient plays a vital role in creating the ideal balance of flavor, texture, and color in this dairy-free delight.

• All-purpose flour: The base that provides structure; sifted for lightness and even mixing.
• Baking soda: Gives just the right amount of rise and tenderness.
• Brown sugar: Adds rich caramel notes and helps keep the cookie moist and chewy.
• Granulated sugar: Balances sweetness and contributes to crisp edges.
• Vegetable oil: Replaces butter for moisture and soft texture without dairy.
• Vanilla extract: Brings warmth and depth to the overall flavor profile.
• Non-dairy milk: Such as almond or oat milk, ensuring moisture and binding without eggs or dairy.
• Dairy-free chocolate chips: The star ingredient, melting into soft chocolate pockets throughout.
• Optional salt: Enhances all the flavors and balances sweetness perfectly.

Variations for No-Egg, No-Butter Chocolate Chip Skillet Cookie

This recipe is a wonderful base to personalize according to your taste or dietary preferences. Feel free to experiment with different add-ins or swap ingredients to create your perfect version.

• Nutty twist: Add chopped walnuts or pecans to introduce a satisfying crunch with each bite.
• Healthier swap: Use whole wheat or oat flour for more fiber and a slightly nuttier flavor.
• Fruit boost: Toss in dried cranberries or raisins for a chewy, tart contrast to the chocolate.
• Extra chocolaty: Mix in white chocolate chips or chunks of dark chocolate for varied texture.
• Spice it up: Sprinkle cinnamon or a pinch of chili powder to awaken the taste buds with warmth and subtle heat.

How to Make No-Egg, No-Butter Chocolate Chip Skillet Cookie

Step 1: Prep Your Skillet and Oven

Begin by preheating your oven to 350°F (175°C). Lightly grease a 9-inch oven-safe skillet with a little oil or non-stick spray. This helps prevent sticking and ensures a nice crisp crust.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, a pinch of salt (if using), brown sugar, and granulated sugar. This combination sets the foundation for the cookie’s texture and sweetness.

Step 3: Combine Wet Ingredients

In a separate large bowl, stir together the vegetable oil, vanilla extract, and non-dairy milk until smooth and fully incorporated. This mixture replaces the usual butter and eggs, keeping the cookie moist and tender.

Step 4: Bring Wet and Dry Together

Gradually add the dry ingredients to the wet mixture, folding gently until a thick dough forms. Avoid overmixing as this can toughen the cookie. Then fold in the dairy-free chocolate chips until evenly distributed.

Step 5: Bake to Perfection

Transfer the dough to the prepared skillet, smoothing it out evenly. Bake in the preheated oven for 18 to 22 minutes, or until the edges are golden and the center looks set but still soft. Let it cool slightly before serving for the best gooey texture.

Pro Tips for Making No-Egg, No-Butter Chocolate Chip Skillet Cookie

• Use fresh leavening: Ensure your baking soda is fresh for a perfect rise and tender texture.
• Choose your non-dairy milk wisely: Almond and oat milk work well for moisture without overpowering the taste.
• Don’t skip chilling: For a thicker dough and more developed flavor, chill the dough for 20-30 minutes before baking.
• Adjust baking time: Keep an eye on the cookie to prevent overbaking and maintain that gooey center.
• Use a cast-iron skillet: It holds heat evenly, creating beautiful crispy edges and a soft center every time.

How to Serve No-Egg, No-Butter Chocolate Chip Skillet Cookie

Garnishes

Top your warm skillet cookie with a scoop of dairy-free vanilla ice cream or a drizzle of vegan caramel sauce to elevate every bite with creaminess and extra sweetness.

Side Dishes

Pair this skillet cookie with fresh berries or a simple fruit salad to balance the richness with a refreshing burst of natural flavor and color.

Creative Ways to Present

Serve the cookie directly in the skillet for a rustic, cozy vibe or slice it into wedges on a wooden board with small bowls of toppings like chopped nuts, shredded coconut, or vegan whipped cream for an interactive dessert spread.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cookie tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days to keep it fresh and delicious.

Freezing

Freeze the cooled cookie whole or in portions, wrapped well with plastic wrap and foil. Frozen cookies maintain their quality for up to 3 months and can be thawed overnight in the fridge.

Reheating

Reheat slices in the microwave for about 20-30 seconds or warm in a preheated oven at 300°F (150°C) for 5-7 minutes to melt the chocolate chips back to their glossy gooey goodness.

FAQs

Can I substitute the vegetable oil with another fat?

Yes! Coconut oil or avocado oil work well and add subtle flavors that complement the chocolate without changing the texture significantly.

Is this recipe vegan-friendly?

Absolutely. Since it contains no eggs or butter and uses dairy-free milk and chocolate chips, it fits perfectly into a vegan diet.

What if I don’t have a skillet?

You can use an oven-safe baking dish or a small cake pan; just adjust the baking time slightly and check for doneness earlier.

Can I add nuts or other mix-ins?

Definitely! Chopped nuts, dried fruit, or even vegan peanut butter swirls add exciting twists without much extra effort.

Will the texture be the same without eggs?

The oil and dairy-free milk replace the eggs’ binding and moisture, resulting in a tender, moist cookie that’s slightly different but still incredibly satisfying.

Final Thoughts

With its rich, gooey center and crispy edges, this No-Egg, No-Butter Chocolate Chip Skillet Cookie is an irresistible treat anyone can enjoy anytime. Simple to make and easy to customize, it invites you to create your own cozy moments while caring for dietary needs. So, grab your skillet and dive into this dairy-free delight—you won’t regret it!

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