White Chocolate Gingerbread Skillet Cookie (Vegan, Gluten Free) (Edit recipe)

This chewy and fudgy gingerbread skillet cookie with white chocolate chips is quick, easy, and so decadent! Made with simple ingredients, it's the perfect holiday dessert. Top with your favorite ice cream for a heavenly treat.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	422
Fat:	27 g
Carbohydrates:	42 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	168 mg
Fiber:	2 g
Sugars:	20 g
Calculated per serving.

by What Great Grandma Ate

Serves: 8

Ingredients

1 cup Coconut Sugar
0.75 cup Almond Butter
0.25 cup Avocado Oil, or melted coconut oil
0.25 cup Almond Milk
1 Tbsp Molasses
1 tsp Pure Vanilla Extract
1 cup Primal Palate Gluten-free All-Purpose Flour, or any other gluten free AP flour
1 Tbsp Primal Palate Gingersnap Spice, or 2 tsp ginger + 1/2 tsp cinnamon + 1/2 tsp allspice
0.25 tsp Sea Salt
0.5 cup Pascha Organic Vegan White Baking Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees, and grease a 9-inch oven safe skillet.
In a large mixing bowl, add coconut sugar, almond butter, avocado oil, almond milk, molasses, and vanilla extract. Whisk to combine.
Add gluten free flour, gingersnap spice, and salt, and stir until a thick dough forms.
Fold in white chocolate chips.
Press the dough into the skillet in an even layer.
Bake for 20-25 minutes until the edges are golden brown, and the center is just set. The dough will look soft in the center but will firm up as it cools.
You can cool completely before cutting and enjoying. I personally like to cool for 10 minutes then add scoops of my favorite ice cream so it melts a bit into the cookie, and enjoy warm.