Vegan Peppermint Chocolate Skillet Cookie

  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 8-10 1x
  • Category: Dessert


The most epic Vegan Peppermint Chocolate Skillet Cookie with a gooey center and crisp edges, just like the classic! This festive treat is guaranteed to conquer all your chocolate cravings.



  • 1 tbsp ground flax + 3 tbsp water
  • 1/2 cup vegan butter (I used Earth Balance), room temperature/softened
  • 1/2 cup organic cane sugar
  • 1/4 cup coconut sugar (can sub organic brown sugar)
  • 1/2 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1 cup white whole wheat flour (can sub unbleached all purpose flour or GF baking flour)
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips
  • Crushed candy cane, for garnish


  1. Preheat oven to 350F. Grease a 9-inch cast iron skillet. If you don’t have a skillet, use a round pie pan.
  2. Whisk together flax and water in a small bowl. Set aside to thicken.
  3. In a large mixing bowl with electric beaters (or In the bowl of a stand mixer with the paddle attachment), cream the vegan butter and both sugars until fluffy, about two minutes. Add vanilla extract, peppermint extract, and flax mixture and mix until combined.
  4. Add flour, cocoa powder, baking soda, and salt. Beat until a dough forms. Stir in chocolate chips by hand.
  5. Spread mixture into prepared skillet. Bake for 18-20 minutes or until center is set. Cool for 15 minutes and garnish with crushed candy canes.