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No-Egg, No-Butter Chocolate Chip Skillet Cookie

No-Egg, No-Butter Chocolate Chip Skillet Cookie
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This No-Egg, No-Butter Chocolate Chip Skillet Cookie is a rich, gooey, and dairy-free dessert baked to perfection in a skillet. Featuring crispy edges and a soft chewy center, it’s an allergy-friendly, quick, and simple treat ideal for egg-sensitive and dairy-free diets without sacrificing flavor.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • Pinch of salt (optional)
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar

Wet Ingredients

  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 cup non-dairy milk (almond or oat recommended)

Main Mix-Ins

  • 3/4 cup dairy-free chocolate chips

Instructions

  1. Prep Your Skillet and Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch oven-safe skillet with a little oil or non-stick spray to prevent sticking and ensure a crispy crust.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking soda, a pinch of salt if using, brown sugar, and granulated sugar to create the cookie’s sweet and tender base.
  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, replacing the usual butter and eggs.
  4. Bring Wet and Dry Together: Gradually fold the dry ingredients into the wet mixture until a thick dough forms. Avoid overmixing, then fold in the dairy-free chocolate chips evenly.
  5. Bake to Perfection: Transfer the dough to the prepared skillet and smooth out evenly. Bake for 18 to 22 minutes until edges are golden and center is set but soft. Let cool slightly before serving to enjoy the optimal gooey texture.

Notes

  • Use fresh baking soda for proper rise and tenderness.
  • Almond and oat milks are best for moisture without strong flavors.
  • Chilling dough for 20-30 minutes gives a thicker dough and better flavor development.
  • Watch baking time closely to keep the good gooey center.
  • A cast-iron skillet provides even heat for perfect crispy edges and a soft center.
  • Substitute vegetable oil with coconut or avocado oil for subtle flavor variations.

Nutrition

Keywords: no egg cookie, dairy-free cookie, vegan skillet cookie, chocolate chip cookie, allergy-friendly dessert

Find it online: https://marybaking.com/no-egg-no-butter-chocolate-chip-skillet-cookie/