Skip to content

Vegan Almond Butter Cookie Skillet

Vegan Almond Butter Cookie Skillet
  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
  • 636 per 1 serving


  • 1/3 cup creamy almond butter
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup
  • 2 tablespoons Pacific Foods™ Organic Almond Vanilla Plant-Based Beverage
  • 1 tablespoon ground flaxseed+ 4 tbsp. water, mixed and chilled until thickened
  • 1 cup almond flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan dark chocolate chips or chunks


  • Step 1

    Preheat oven to 350°F. and lightly grease a 6-inch or slightly larger cast iron skillet. 

  • Step 2

    Add almond butter, coconut oil, maple syrup, almond milk and flaxseed mixture to a large bowl or to the base of a stand mixer. Use a hand mixer (or stand mixer) and beat together ingredients until smooth and creamy. 

  • Step 3

    Add almond flour, sea salt and baking soda. Beat again until smooth and creamy. Stir in dark chocolate chips. Spoon cookie dough into greased cast iron skillet. 

  • Step 4

    Bake for 20 to 23 minutes, or until toothpick inserted into the center comes out clean. To brown the top of the cookie skillet (if necessary), turn on the broiler and broil cookie skillet an additional minute, being careful not to overcook. Carefully remove cookie skillet from oven and let sit to cool slightly. Cut cookie skillet into quarters, or serve with a scoop of dairy-free ice cream and multiple spoons!

Calories 636
Total Fat 50 g
Sat. Fat 20.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 438 mg
Total Carb 39 g
Dietary Fiber 7 g
Sugar 26 g
Protein 12 g
Vitamin D 1 %DV
Calcium 13 %DV
Iron 21 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.