Chocolate Chip Caramel Skillet Cookie

Watch How to Make it here

Recipe starts at 00:38

Share this giant cookie with your favourite people. Give everyone a spoon and just dig in. This sticky, sweet, gooey treat has a crunchy, crisp cookie outside, but a super moist, fluffy and cake-like middle.

Topped with a cold, creamy vegan ice cream or whipped topping makes this indulgent dessert just dreamy.

Instead of caramel, fill your cookie with vegan Nutella or a creamy nut butter!


Chocolate Chip Caramel Skillet Cookie

Recipe PDF

▸ ▹ Vegan, soy-free, nut-free

Yield: 1 giant (10-inch/26 cm) cookie Prep Time: 5 min Cook Time: 35 min Total Time: 40 min


2 Tbsp (14 g) ground flaxseed

¼ cup (60 mL) water

1 cup (250 mL) vegan margarine

½ cup (100 g) raw sugar

½ cup (100 g) brown sugar

1 tsp (5 mL) pure vanilla extract

2 cups (250 g) plain all-purpose flour

⅓ cups (50 g) dairy-free dark chocolate, chopped (reserve some for topping)

1 tsp (4 g) baking powder

½ tsp salt

Sea salt flakes (optional)

Caramel Sauce:

½ cup (100 g) raw sugar

¼ cup (60 mL) water

½ cup (125 mL) coconut cream* (can substitute with plant-based cooking cream)


  1. Caramel sauce: In a sauce pan on medium-high heat, dissolve the sugar in the water and bring to a gentle boil. Add the coconut cream (or cream), stirring, bring back to a boil. Continue to stir at a gentle boil until the mixture starts to ever so slightly stick to the back of your stirring spoon, about 8 minutes. You’ll feel the sauce start to thicken. Then remove it from the heat; it will continue to thicken as it cools. To thicken faster, put into the fridge.

  2. For the cookie: mix flaxseeds and water in a mixing bowl. Let sit to gel.

  3. To the flaxseed mixture, cream the margarine, sugars and vanilla together.

  4. Add in flour, baking powder, salt, and chocolate chips and mix to combine

  5. Spread ½ of the batter in a 10-inch/26 cm oven-safe skillet, cover with ¼ cup caramel sauce, dollop remaining dough over the caramel and smooth out. Top with remaining chocolate and a sprinkle of sea salt.

  6. Bake 350°F (180°C) for 30-35 min, or until the top is golden.

  7. Best served warm from the oven. Top with ice cream, coconut whip, extra caramel sauce or vegan whipping cream.


  1. *For the coconut cream, we simply scooped out the slightly thicker part off the top of a can of coconut milk (the can was not first refrigerated). Try to avoid the runnier liquid at the bottom where possible.

  2. Storage: keep in an air-tight container for up to 3 days.

  3. Variations: instead of caramel, fill your cookie with homemade vegan Nutella or peanut butter. Substitute the chocolate chunks for chopped nuts, seeds or dried fruit.


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❤ Sadia