June 8, 2022

Desserts

Cookie Brownie Skillet

This is hands down the best Cookie Brownie Skillet that you'll ever have. It's incredibly rich, fudgy and decadent- and a huge bonus, it's secretly healthy! From start to finish this delicious dessert will be ready in 30 minutes. Throw on your favorite ice cream and enjoy warm!

JUMP TO RECIPE

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

A Cookie Brownie Skillet on a board with a spoon on the right and a towel in the background. There is alternating regular cookie and brownie and vanilla ice cream on top.

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!

all the ingredients you need to make this recipe.

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.

flax eggs, almond butter, almond milk, vanilla extract, and monk fruit sweetener combined together.

THREE: Next, add in the almond flour, baking soda and salt. Fold in the chocolate chunks or chips last.

The almond flour, baking soda and salt added to the wet ingredients.

chocolate chunks folded into the batter.

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.

the dough spilt into two equal parts in two bowls.

cacao powder added to one of the halves and mixed together.

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.

the cookie and brownie dough added to an 8x8 pan alternating each time.

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.

a spoon scooping the brookie with vanilla ice cream on top, you can see the melted dark chocolate.

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

Can I use a different flour instead of almond flour?

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.

Does the almond flour leave a grainy after taste?

Nope not at all! You’ll be surprised at how fluffy the texture is.

Can I use regular eggs instead of flax eggs?

Yes you can.

What are flax eggs?

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

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!

Cookie Brownie Skillet

PIN RECIPE

PREP TIME:

5 minutes

COOK TIME:

25 minutes

TOTAL TIME:

30 minutes

Author - Hannah

Ingredients

2 flax eggs, see notes above.
1/4 cup almond milk, sub any other nut milk or milk alternative.
1/2 cup almond butter, sub any nut or seed butter.
1/2 tsp vanilla extract.
1/3 cup monk fruit sweetener, sub coconut sugar, cane sugar or brown sugar.
1/2 tsp baking soda.
3/4 cup almond flour.
1/2 tsp salt.
1/4 cup cacao powder.
1/2 cup vegan chocolate chips + more for topping.

SCALE:

YIELDS:

4-6 servings

Directions

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. Then, preheat the oven to 350F.
When ready, in a large mixing bowl combine the flax eggs, almond butter, almond milk, vanilla extract, and monk fruit sweetener. Whisk until ingredients are well incorporated.
Next, add in the almond flour, baking soda and salt and mix with a spatula until dough is formed.
Fold in the chocolate chunks or chips last.
Next, split the dough into two equal parts and place in separate bowls. Add in the cacao powder to one of the halves and mix until well incorporated.
Then, using a cookie scoop, add the regular chocolate chip cookie dough to a greased 8x8 pan, leaving space in between each piece. Clean the cookie scoop and repeat with the brownie dough.
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.

Notes

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.