Vegan Gingerbread Cookie Skillets Recipe
Indulge in warm, cozy flavors with these Vegan Gingerbread Cookie Skillets. Made with aromatic spices, molasses, and rich vegan butter, these soft-baked cookies are perfect for holiday gatherings or a comforting treat. Topped with vegan vanilla ice cream and sugared cranberries, they balance sweetness and spice beautifully in individually portioned mini cast iron skillets.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 2 mini skillets (serves 2) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Cookie Dough
- 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 ground ginger
- 1/2 teaspoon ground 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
Toppings
- 1/4 cup sugared cranberries
- 1/4 cup vegan vanilla ice cream
Instructions
- Prepare the oven and flax egg: Preheat the oven to 350°F (175°C) and lightly grease two 5-inch mini cast iron skillets. Mix 1 tablespoon ground flaxseed with 3 tablespoons water to create a flax egg, then let it sit for at least 5 minutes to thicken.
- Cream butter and sugars: In a large mixing bowl, beat the room temperature vegan butter with white cane sugar and light brown sugar until light and fluffy, about 2 minutes.
- Add wet ingredients: Mix in the prepared flax egg, light molasses, and vanilla bean paste for about 30 seconds until fully combined with the creamed butter and sugars.
- Incorporate dry ingredients: Add the all-purpose flour first to the bowl, then pile the ground ginger, cinnamon, salt, baking powder, and baking soda on top. Mix together thoroughly until a smooth dough forms.
- Fold in chocolate: Using a spatula, fold the chopped vegan dark chocolate or chocolate chips evenly through the dough.
- Shape the dough: Divide the dough in half and press each portion firmly into the prepared 5-inch mini cast iron skillets, smoothing the tops.
- Bake the cookie skillets: Place the skillets in the oven and bake for 18-20 minutes. For a gooey center, bake around 16 minutes; for a firmer cookie, stick to the full 20 minutes.
- Cool slightly: Remove the skillets from the oven and let them cool for at least 10 minutes. The cookies will deflate naturally as they cool from their initial puffiness.
- Serve: Top each warm cookie skillet with vegan vanilla ice cream and sugared cranberries before serving. Enjoy this comforting and festive treat!
Notes
- Using light molasses is important for the flavor balance; blackstrap molasses has a stronger, more bitter taste.
- The flax egg is a perfect vegan substitute for binding the dough.
- The mini cast iron skillets help create a thick, chewy texture with crisp edges.
- Adjust baking time based on whether you prefer gooey or firmer cookie centers.
- If you don’t have mini skillets, you can use a small oven-safe dish or muffin tins, but adjust the baking time accordingly.
- Serve immediately for best texture; leftover cookies can be warmed slightly before eating.
Keywords: vegan gingerbread cookies, skillet cookies, holiday dessert, vegan desserts, gingerbread recipe, vegan chocolate cookies, festive cookies
