Introduction

These Vegan Gingerbread Cookie Skillets are a warm, cozy treat perfect for the holiday season or any time you crave a spiced dessert. Soft, slightly gooey in the center, and studded with rich dark chocolate, they pair beautifully with a scoop of vegan vanilla ice cream and tart sugared cranberries.

A close-up of a deep brown, baked cookie in a black cast iron skillet with a rough texture and slightly cracked surface, showing melted dark chocolate chunks beneath. On top, there are two scoops of smooth, white vanilla ice cream partially melting and blending into the cookie, surrounded by several bright red cranberries coated with sparkling sugar crystals. Around the skillet, sugar-coated cranberries are scattered on the white marbled surface with a sprig of rosemary in the corner and a silver spoon resting inside the skillet. In the background, there is a white bowl filled with more sugared cranberries and another skillet with the same dessert, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup vegan butter (room temperature)
1/3 cup white cane sugar
1/3 cup light brown sugar
1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit 5 minutes)
2.5 tablespoons light molasses (not blackstrap)
1 teaspoon vanilla bean paste (or vanilla extract)
1 1/2 cups all-purpose flour
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3 ounces vegan dark chocolate, chopped (or vegan chocolate chips)
1/4 cup sugared cranberries
1/4 cup vegan vanilla ice cream

Instructions

Step 1: Preheat the oven to 350°F and lightly grease two 5-inch mini cast iron skillets. Prepare the flax egg by mixing ground flaxseed with water and let it sit for at least 5 minutes.
Step 2: In a large mixing bowl, cream together the vegan butter, white cane sugar, and light brown sugar until light and fluffy, about 2 minutes.
Step 3: Add the flax egg, light molasses, and vanilla bean paste to the bowl. Mix with the creamed butter and sugars until combined, about 30 seconds.
Step 4: Add the all-purpose flour, ginger, cinnamon, salt, baking powder, and baking soda to the bowl. Add the flour first and pile the spices and leavening agents on top. Mix until a smooth dough forms.
Step 5: Gently fold the chopped vegan dark chocolate or chocolate chips into the dough using a spatula.
Step 6: Divide the dough evenly between the two prepared skillets, pressing it into the pans.
Step 7: Bake in the preheated oven for 18-20 minutes. For a gooey center, bake closer to 16 minutes; for a firmer cookie, bake the full 20 minutes.
Step 8: Remove the skillets from the oven and let them cool for at least 10 minutes. The cookies will deflate naturally as they cool.
Step 9: Serve warm topped with vegan vanilla ice cream and sugared cranberries. Enjoy your festive skillet cookies!

Tips & Variations

For extra warmth, add a pinch of ground cloves or nutmeg to the spice mix.
Swap sugared cranberries for chopped nuts or dried cherries for a different texture and flavor.
Use dark molasses instead of light for a richer, more robust gingerbread flavor.
If you don’t have mini cast iron skillets, use any small oven-safe dish or muffin tins.

Storage

Store leftover cookie skillets covered in the refrigerator for up to 3 days. Reheat gently in a warm oven or microwave to regain softness before serving. Adding fresh vegan ice cream on top makes them feel freshly baked.

How to Serve

Two round chocolate chip cookie skillets are shown from above, each with a golden brown, slightly textured cookie base in black cast iron pans. On top of each cookie, there are two smooth, white scoops of melting ice cream placed near the center. Bright red sugared cranberries are scattered on the ice cream, adding a frosted look. In the lower skillet, a silver spoon is partially digging into the cookie beneath the ice cream. Around the skillets, there are green sprigs of frosted rosemary and a white cloth with a textured pattern, all set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these skillet cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your blend contains xanthan gum for best texture.

What is a flax egg and why is it used?

A flax egg is ground flaxseed mixed with water, which gels to mimic the binding properties of an egg. It’s a common vegan substitute that helps hold the dough together.