vegan gluten free chocolate chip cookie

Vegan and Gluten Free Chocolate Chip Skillet Cookie

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Vegan and Gluten Free Chocolate Chip Skillet Cookie

A warm, melty, and rich chocolate chip deep dish skillet cookie that's free of the top 8 allergens! Compliments of our friend, Kelly, of The Pretty Bee.


  • ⅓ cup vegan buttery spread
  • ⅜ cup light brown sugar
  • ¼ cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 1 teaspoons vanilla extract
  • 1 cups gluten free flour blend (I used 123 Gluten Free Multi-Purpose Flour Mix)
  • ⅜ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup PASCHA Chocolate 55% Cacao Baking Chips
  • ½ cup PASCHA Chocolate 85% Cacao Baking Chips
  • Dairy free ice cream of your choice
  • Plus ½ cup additional PASCHA baking chips for the topping


  1. Preheat oven to 350 degrees. Lightly grease an 8-inch cast iron skillet with vegan buttery spread.
  2. In a small bowl, whisk together the gluten free flour mix, sea salt, baking soda, and baking powder. Set aside.
  3. In a large bowl, cream the vegan buttery spread, granulated sugar, and brown sugar until light and fluffy. Add the vanilla and unsweetened applesauce and mix until combined.
  4. Add the dry ingredients to the wet ingredients and mix on medium speed until combined. Turn off mixer and add the PASCHA chocolate chips and mix by hand.
  5. Pour the batter into the prepared cast iron skillet and spread it out evenly with the back of a spoon.
  6. Bake at 350 degrees for about 27-30 minutes until golden brown on top and a toothpick inserted in the middle of the cookie comes out clean.
  7. Place the remaining ½ cup of chocolate chips in a small bowl and microwave for one minute. If they are not melted, microwave in 10 second intervals until fully melted. Stir until smooth.
  8. Top the hot cookie with ice cream and drizzle the melted chocolate on top.
  9. Serve immediately.


Kelly used two kinds of PASCHA Chocolate chips – the 55% Cacao and the 85% Cacao because she loves dark chocolate. If you aren’t a fan of dark chocolate (and the 85% are indeed deliciously dark) then you might want to use only the 55% Cacao chips.

These baking chips melt beautifully and have a wonderful, rich chocolate flavor.