Cookie Brownie Skillet
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why you’ll love this recipe
- Cookie Brownie Skillet is incredibly easy to make!
- Comes together in just about 30 minutes.
- It’s made with healthy fats and is vegan, gluten free, grain free, plant based and dairy free!
- The cookie is fluffy, soft, warm and gooey.
- Made with monk fruit sweetener so no sugar added!
- This Cookie Brownie Skillet is significantly more healthy than your traditional cookie cake.
- Throw on your favorite ice cream and have your own homemade pizookie.
- Check out my Vegan cookie cake for another great alternative!
ingredients and Substitutions
These are the main ingredients and substitutions for Cookie Brownie Skillet. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.
To keep this recipe vegan, use flax eggs. Which is just ground flaxseed mixed with water. Alternatively, you can use regular eggs.
Use almond milk, cashew milk, coconut milk or any type of milk or nut milk alternative.
This recipe doesn’t have any butter or oil, but instead uses almond butter for a healthy fat. You can use any type of nut or seed butter in replace.
Vanilla extract adds a lovely flavor.
This recipe is sugar free and instead uses monk fruit sweetener. You can however substitute coconut sugar, cane sugar or even brown sugar.
Baking soda helps this recipe rise and be fluffy.
This recipe is gluten free and uses almond flour. I have not tested this recipe with any other flours yet, however, my best guess would be to use oat flour as a replacement. All purpose flour won’t work.
A touch of salt helps balance out all the flavors.
Use vegan dark chocolate chips or chunks to keep this recipe dairy free and plant based, otherwise, you can use any type of chocolate.
Cacao powder is what gives this recipe that deep chocolate brownie flavor. You can also use coco powder.
how to make
ONE: Start by making the flax egg by combining 2 tbsp of ground flax with 3 tbsp of water. Mix well and let it sit on the counter, fridge or freezer for 5-10 minutes. The flax will thicken up and you can use it in most recipes as an egg replacement.
TWO: When ready, in a large mixing bowl combine the flax eggs, almond butter, almond milk, vanilla extract, and monk fruit sweetener.
THREE: Next, add in the almond flour, baking soda and salt. Fold in the chocolate chunks or chips last.
FOUR: Then, split the dough into two equal parts and in separate bowls. Add in the cacao powder to one of the halves and mix until well incorporated.
FIVE: Then, using a cookie scoop, add the regular chocolate chip cookie dough to a greased 8×8 pan, leaving space in between each piece. Clean the cookie scoop and repeat with the brownie dough.
SIX: Using a spatula, gently press the dough into the pan. Then, bake at 350F for 25 minutes. Let cool for 5 minutes before serving. Add on ice cream or enjoy as is.
Tips and tricks
Use a small cookie scoop to achieve that marble aesthetic. If you don’t have a cookie scoop, you can also use your hands.
Make sure the pan is greased generously with your favorite non-stick spray so that nothing sticks.
Use chocolate chunks or chocolate chips.
How to serve and store
Serve this Cookie Brownie Skillet warm and with your favorite ice cream, I’d recommend vanilla!
Store this recipe separate from the ice cream in an airtight container on the counter or in the fridge, and enjoy within 3-5 days. Warm leftovers in the microwave, air fryer or oven.
Taste and Texture
This is brookie is fudgy from the rich chocolate brownies and cakey from the classic chocolate chip cookies. It’s the best of both worlds. It tastes like a healthy pizooki that you’d get at BJ’s!
The texture is fudgy, fluffy, warm and gooey.
frequently asked questions
I haven’t tested this recipe with any other flour yet, but my best guess would be to use oat flour in replace. I have not tested this recipe with AP flour or a gluten-free 1:1 blend.
Nope not at all! You’ll be surprised at how fluffy the texture is.
Yes you can.
Flax eggs are a vegan egg replacement. To make 1 flax egg, combine 1 Tbsp of ground flax with 1.5 Tbsp water. Mix and let it sit for 5-10 minutes to thicken.
other recipes you may like
- Healthy Brookies
- Vegan Cookie Cake
- Matcha Brownies
- Gluten-free Brownie Caramel Cookies
- Classic Vegan Chocolate Chip Cookies
If you make this Cookie Brownie Skillet, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!