Creative Pan Cookies Desert Safe

Nutriscore Rating: 36/100

Indulge in the ultimate comfort dessert with these Creative Pan Cookies Desert Safe—a one-skillet treat that's equal parts decadent and easy to make! Featuring a rich, gooey cookie base packed with dairy-free chocolate chips, a touch of oats for texture, and a hint of vanilla, this recipe is a crowd-pleaser perfect for both vegans and non-vegans alike. The use of ground flaxseed as an egg replacer makes it an allergen-friendly option, while the cast iron skillet ensures a perfectly golden, chewy crust with a soft, melt-in-your-mouth center. Ready in just 35 minutes from start to finish, this dessert is perfect for sharing straight from the skillet, preferably with a scoop of creamy dairy-free ice cream for an extra indulgent touch. Whether you're baking for a party or just craving a cozy treat, this versatile recipe is sure to become a favorite.

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Fine sea salt
• 0.5 cups Unsalted butter (or dairy-free butter alternative)
• 0.75 cups Light brown sugar
• 0.5 cups Granulated sugar
• 1 tablespoon Ground flaxseed (as egg replacer, or use 1 large egg)
• 3 tablespoons Water (for flax egg)
• 1.5 teaspoons Vanilla extract
• 1 cup Dairy-free chocolate chips
• 0.25 cups Oats (optional, for texture)

📝 Instructions

12 steps

1. Preheat your oven to 350°F (175°C).

2. In a small bowl, combine the ground flaxseed and water to make a flax egg. Let it sit for 5 minutes to thicken. If using a regular egg, skip this step.

3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. In an oven-safe skillet (preferably cast iron, about 10-inch diameter), melt the butter over low heat. Once melted, remove from heat.

5. Add the light brown sugar and granulated sugar to the melted butter in the skillet. Mix until well combined. Let the mixture cool for 2–3 minutes.

6. Stir in the prepared flax egg (or regular egg, if using) and vanilla extract into the sugar-butter mixture in the skillet. Mix well.

7. Gradually fold the dry ingredients into the wet mixture in the skillet. Stir until no dry streaks remain and a dough forms.

8. Fold in the chocolate chips and oats (if using) evenly throughout the dough.

9. Spread the dough evenly across the skillet to ensure even baking.

10. Place the skillet in the preheated oven and bake for 18–20 minutes, or until the edges are golden brown and the center is set but slightly soft.

11. Remove the skillet from the oven and let the cookie cool for 5–10 minutes. The cookie will continue to firm up as it cools.

12. Serve warm directly from the skillet, topped with a scoop of dairy-free ice cream if desired. Enjoy!

Nutrition Facts

1 serving (109.3g)

Calories		470
% Daily Value*
Total Fat		19.5 g	25%
	Saturated Fat	11.9 g	60%
	Polyunsaturated Fat	0.0 g
Cholesterol		32 mg	11%
Sodium		290 mg	13%
Total Carbohydrate		71.2 g	26%
	Dietary Fiber	3.0 g	11%
	Total Sugars	42.4 g
Protein		5.4 g	11%
Vitamin D		0.2 mcg	1%
Calcium		36 mg	3%
Iron		2.5 mg	14%
Potassium		166 mg	4%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1404 cal (36.4%%)

Protein: 172 cal (4.5%%)

Carbs: 2277 cal (59.1%%)