✨✨So um, If I ever stop coming up with variations of a chocolate chip cookie you’ll ...
... know my body’s been inhabited by aliens or something.✨✨
✨✨Hey, I can’t help it, there’re just so many ways you can recreate this classic treat. That, and I really just love taking photos of them. What can I say? They’re very aesthetic.✨✨
✨✨Okay why would you do a deep dish cookie you might be wondering? Seriously though, is anyone actually wondering that? Hello melty pools of chocolate that can acceptably be eaten with a spoon, double the thick and chewy texture and gooey center, and then there’s always the option to throw some ice cream on top!✨✨
✨✨Deep Dish Chocolate Chip Cookies (Vegan+GF) - ✨✨
Servings 4 skillet cookies
2/3 cup cashew butter (you can replace with any nut butter. peanut butter will taste like peanut butter obvs)
1/3 cup coconut oil, melted
1/3 cup plant-based milk
1/3 cup pure maple syrup
3/4 cup organic granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 1/3 cups gluten free all-purpose flour
3/4 cups dairy free semi-sweet chocolate chips or chopped chocolate
Pre-heat oven to 350 degrees F (180 C) and lightly grease 4 (4-inch) mini cake pans, ramekins, or a 12-inch cast iron skillet.
Mix the cashew butter, syrup, sugar, milk, and melted coconut oil together in bowl of stand mixer (or large mixing bowl). Scrape sides of bowl and add milk and add vanilla, baking powder, and salt. Add flour one cup at a time and mix after each addition but just until combined. Stir in the chocolate chips.
Press into prepared skillet or skillets and bake for 20-25 minutes (bake time will vary by oven) or until golden brown. Remove and cool for at least 5 minutes before serving. These are good hot or cold (Serve warm with ice cream on top if you're feeling OTT!).