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This giant dairy-free Nutella-stuffed oatmeal cookie skillet is perfectly molten with gooey, warm Nutella centers and soft and chewy golden brown oat cookie! And of course, we’re using dairy free brown vegan butter to make this vegan oatmeal cookie skillet extra nutty and flavorful. It’s ridiculously easy and you don’t even need to chill the dough! Serve warm with a scoop of vegan vanilla ice cream and enjoy!

cookie skillet with scoop in it

I know that scoopable cookies are all the rage right now, and for a good reason (see this s’mores scoopable cookie skillet!). But I have to say, there is something so lovely, easy, and satisfying about a cookie skillet.

This ‘brown butter’ ‘Nutella’- stuffed chocolate chip oatmeal cookie skillet is the epitome of comfort food. Here’s why you’re going to love it:

  • Incredibly EASY! We’re talking a bowl and a whisk to make the dough, press it into the pan and fill with dairy-free nocciolata, and bake. You don’t even need to chill the dough!
  • No eggs, no dairy! So yeah, it’s 100% vegan 🙂 And you’d absolutely never know, I promise! We’re not using any unfamiliar ingredients here either. I use dairy-free yogurt in lieu of eggs and vegan butter (my homemade version, but store bought will do!) in lieu of butter. Then of course, the dairy-free nocciolata will sub for our traditional Nutella!
  • You don’t need a skillet! I’m serious- seriously any pan will do if you don’t have a cast iron skillet. Like my salted caramel double chocolate cookie skillet, mini brookie cookie skillet, and peanut butter cookie skillet, you can use a skillet, casserole dish, or even a cake pan!!
scooped oatmeal cookie skillet

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Like with all of my recipes, we aim to keep it both simple in ingredients and in method. The best part about this recipe is that even though it’s vegan, you probably have most, if not all, of what you need on hand:

  • All-purpose flour: You can use gluten-free here- see my notes in the recipe card!
  • Rolled oats: The type of oat is really important here! Rolled oats bake differently than both quick oats and steel cut oats. For a soft yet chewy texture, and classic cookie consistency, you’re going to want to go with rolled oats.
  • Light brown sugar & granulated sugar: You need both here! Light brown sugar will create a deep flavor with a slightly puffy, chewy texture while the granulated sugar will help the oatmeal cookie skillet bake more thoroughly through.
  • Dairy-free yogurt: my favorite vegan egg replacement! Any brand will do, but I do love the Forager Project Greek-style. It contains more protein which will help yield a more classic cookie structure, similar to eggs.
  • Vegan butter: I am using my homemade vegan butter (which is coming soon!). It was developed so that we can brown it as well as use it in baked goods, frostings, and cooking! However, you can use any store-bought variety here.
  • Chocolate chips: I use at least 2 types of chips/chocolate bars in my cookie recipes to give it that more bakery-style flavor. A mix of a few varieties helps to create more depth of flavor.
  • Dairy-free Nutella: You can either make my homemade Nutella or save time (like admittedly I did here haha!) and buy a store-bought brand. I really love Rigoni di Asiago’s dairy-free nocciolata, it’s incredible!
plated cookie skillet

Browning vegan butter:

So currently on the market, the only good vegan butter that will brown is Violife. The others, like Plant Crock and Earth Balance, will NOT brown, so please do not try!

Browning vegan butter is as easy as browning regular butter- and the method is quite literally the same. But if you don’t have access to Violife, then you can skip to the option where it’s just an oatmeal cookie skillet- trust me, it will still taste AMAZING!

scooped cookie skillet

Once your butter is browned, the rest is simple:

  1. Make the dough: Whisk together all wet ingredients followed by folding in the dry.
  2. Assemble: Press half the dough into the cookie skillet pan and spread the dairy free Nutella in the middle. Then press the remaining cookie dough into smaller discs between your palms and place on top of the Nutella, covering it in its entirety.
  3. Bake: Bake the oatmeal cookie skillet for just 25-28 minutes, or until golden brown!
cookie dough in a bowl
filled cookie skillet
cookie skillet before baking
cookie skillet after baking

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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cookie skillet with scoop in it

‘Brown Butter’ Nutella-Stuffed Vegan Oatmeal Cookie Skillet

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  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 28
  • Total Time: 38 minutes
  • Yield: 12 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free, Vegan
Print Recipe

Description

This giant dairy-free Nutella-stuffed oatmeal cookie skillet is perfectly molten with gooey, warm Nutella centers and soft and chewy golden brown oat cookie! And of course, we’re using dairy free brown vegan butter to make this vegan oatmeal cookie skillet extra nutty and flavorful. It’s ridiculously easy and you don’t even need to chill the dough! Serve warm with a scoop of vegan vanilla ice cream and enjoy!

Ingredients

Scale
  • 1 1/2 cups (220 g) all-purpose flour* (see notes for gluten free)
  • 1 1/2 cups (150 g) rolled oats, gluten free certified if needed
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup (220 g) vegan butter, melted* (see instructions for browned butter & which brands work)
  • 3/4 cup (150 g) light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2/3 cup (150 g) dairy free yogurt
  • 2 tsp vanilla extract
  • 1 cup (220 g) vegan milk chocolate chips
  • 1 bar vegan dark chocolate, chopped
  • 1 cup (220 g) dairy-free nocciolata

Instructions

  1. Prep: Preheat the oven to 375F and grease a 9″ cast iron skillet or casserole dish with cooking oil. Set aside.
  2. Brown the vegan butter: Brown the vegan butter if you’re incorporating that into the dough. Heat the vegan butter in a small saucepan on medium heat until melted, then continue to stir until the fat starts to turn a golden brown. Remove from heat and let cool for 5-10 minutes.
  3. Make the dough: In a large bowl, whisk together the melted vegan butter, brown sugar, granulated sugar,  yogurt, and vanilla extract until combined. Then add in the baking soda and powder, followed by the sea salt. Whisk just until combined. Then add in the dry ingredients by pouring in the flour and using a silicone spatula to fold the flour into the wet ingredients. Pour in the oats, and fold again just until evenly distributed. Finally, fold in the vegan chocolate chips.
  4. Assemble: Spoon about half of the dough into the cookie skillet, and press into an even layer on the bottom of the skillet. Then spoon the vegan Nutella on top, and spread almost to the edges, leaving about 1/2″ space for the remaining dough to seal the Nutella inside. Then take large dollops of the cookie dough and press them flat between clean palms. Lay them on top of the vegan Nutella to cover it all.
  5. Bake: Place the cookie skillet into the oven and bake for 25-28 minutes, or until the edges on top are lightly browned and crisp looking.
  6. Cool: Remove from the oven and press additional vegan chocolate chips into the tops of the cookie skillet. Allow the cookie skillet to cool  for 10 minutes before diving in. Then serve and enjoy!

Notes

Browning vegan butter: If you cannot use Violife, then please skip the browning butter section, as it won’t work with Earth Balance and Plant Crock. You will need to reduce the amount of butter you use to just 3/4 cup (170 g).

Gluten-free: For those that are gluten-free and can tolerate oats, using certified gluten-free oats and a gluten-free flour blend, like King Arthur Measure-for-Measure gluten-free flour will work here!

Dairy-free chocolate: I love using Enjoy Life vegan milk chocolate chips and Valrhona’s vegan dark and milk chocolates.

Dairy-free nocciolata: I use Rigoni d’Asiago’s dairy-free nocciolata.