Vegan choc chip frying pan cookie recipe
Delicious straight out of the pan, this dark chocolate cookie is perfect for a cosy night for two. Plus, it's vegan!
See method- Serves 2
- Takes 15 mins plus cooling
- 345 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 1445kJ 345.0kcal
- Fat
- 17g
- Saturates
- 11g
- Salt
- 0.2g
- Sugars
- 30g
of the Reference intake
Carbohydrate 43.4gProtein 3.0gFibre 2.3g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Beat together the spread and sugar until fluffy and light.
- 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.
- 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.
- 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.
