Vegan Peanut Butter Chocolate Skillet Cookie

Step 1

Preheat oven to 350°F. Lightly grease a 9-inch cast iron pan with coconut oil. Mix the ground flaxseed with water with a fork or small whisk. Let rest for a few minutes.

Step 2

In a medium bowl, combine the cassava flour, cacao powder, baking soda and sea salt.

Step 3

In a large bowl, whisk together the coconut oil, applesauce, peanut butter, maple syrup, coconut sugar and vanilla extract until smooth. Add the flaxseed and water mixture until combined.

Step 4

Add the flour mixture to the wet ingredients and stir until combined. Fold in the half of the chocolate chips, reserving some to sprinkle on top.

Step 5

Transfer the mixture to the prepared skillet, lightly smoothing the top, and sprinkle the remaining chocolate chips on top. Bake in the oven for 20-25 minutes or until just set in the center. Remove and allow to cool for abut 10 minutes, then serve warm with vegan vanilla ice cream, if desired.