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
- 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
- Prep: Preheat the oven to 375F and grease a 9″ cast iron skillet or casserole dish with cooking oil. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.