Vegan Salted Almond Butter Chocolate Chip Cookie Skillet



  • 4 teaspoons ground flaxseed
  • 1 1/2 tablespoons water
  • 6 tablespoons almond butter
  • ¼ cup coconut oil
  • 6 tablespoons coconut sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon Ripple Original Half and Half
  • 1 cup vegan chocolate chips
  • 2 teaspoons flaky sea salt
  • Dairy-free vanilla ice cream (optional)


  1. Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.
  2. In a small bowl, combine flaxseed and water, and stir well. Let sit 2-3 minutes, or until thick.
  3. In a large bowl combine the almond butter, coconut oil, and coconut sugar, and mix well. Add in the flaxseed mixture and vanilla.
  4. Add in the almond flour, baking soda and salt. Stir well. Add Ripple and stir until mixture forms a dough. Fold in the chocolate chips.
  5. Place dough into the prepared skillet, and bake for 20-22 minutes.
  6. Remove from oven and sprinkle with flaky sea salt. Serve warm with dairy-free ice cream.

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