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Vegan choc chip frying pan cookie recipe

Vegan choc chip frying pan cookie recipe

18 ratings

Delicious straight out of the pan, this dark chocolate cookie is perfect for a cosy night for two. Plus, it's vegan! See method

Ingredients

  • 30g block dairy-free butter alternative
  • 55g soft light brown sugar
  • 35g self-raising flour
  • 25g dairy-free dark chocolate, chopped
  • ¼ tsp vanilla extract
  • dairy-free vanilla ice cream, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1445kj
    345kcal     17%

  • Fat

    17g 25%

  • Saturates

    11g 54%

  • Sugars

    30g 33%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 43.4g Protein 3g Fibre 2.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Beat together the spread and sugar until fluffy and light.
  2. Stir in the flour, chopped chocolate and vanilla extract. Mix to form a soft dough, then shape into a fattened round about 10cm wide. Put the dough in the centre of a small (about 15cm), oven-safe nonstick pan.
  3. Bake for 7-9 mins until the cookie has spread out to fill the pan and begun to dry a little at the edges. Set aside to cool in the pan for at least 5 mins.
  4. Wrap a tea towel or oven glove around the handle of the frying pan as it will stay hot for a long time. Bring to the table with a scoop of ice cream in the centre, if you like.

Cook's tip: For an even more chocolatey twist, replace the vanilla extract with 2 tsp cocoa powder and reduce the flour to 30g.

See more Cookie recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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