Chai Spiced Oatmeal Skillet Cookie with Coconut Foam
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Fragrant fall spices combine with brown sugar in this warm, enormous, and completely vegan skillet cookie. This recipe comes together in under an hour and is an easy autumn treat!
Ingredients
Skillet Cookie
  • 1 cup whole wheat all purpose flour (or sub cashew meal)
  • 1 cup rolled oats (gf certified if gf)
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 tsp pumpkin pie spice (or sub allspice)
  • ¼ tsp ground ginger
  • ½ cup (= 1 stick) vegan butter, at room temperature
  • ⅔ cup cane sugar
  • ¼ cup brown sugar
  • ½ tsp vanilla extract
  • ½ cup brewed chai tea (no milk or sugar added)
  • 1 tbsp cornstarch + 2 tbsp water (= 1 egg)
Coconut Foam
  • ½ cup coconut milk, chilled in fridge for 4 hours or overnight
  • ⅓-2/3 cup powdered sugar
Instructions
  1. Preheat the oven to 350° F.
  2. Sift together the flour, oats, baking powder, cinnamon, pumpkin pie spice, ginger, and salt in a medium bowl.
  3. In a separate, large bowl, cream vegan butter with an electric mixer (or a fast hand and a whisk!) for about a minute
  4. Add cane sugar and continue to beat for another minute
  5. Add brown sugar, vanilla, cornstarch egg, and chai tea and beat for three minutes or until fluffy
  6. In three or four additions, add dry mixture and mix on low
  7. Pour into ungreased cast iron skillet and bake in preheated oven for 22-25 minutes. Remove and cool on a wire rack.
  8. Meanwhile, using an electric mixer, beat coconut milk on high for 3-5 minutes or until foamy.
  9. Add powdered sugar and mix on medium until foamy and well combined.
  10. Top cookie with foam just before serving.
Recipe by Whisk & Shout at https://whiskandshout.com/chai-spiced-oatmeal-skillet-cookie-vegan-gf-optional/