This vegan skillet cookie comes together in under half an hour, frosting and all! Pack this giant cookie full of chocolate chips, mint oreos, or if you're not vegan, try m&ms or andes mints. This desserts is topped with a mint buttercream swirl, melted chocolate, and crushed oreos.
Ingredients
Skillet Cookie
1 cup flour
1 cup special dark cocoa powder
1 tsp baking powder
½ tsp baking soda
¾ cup raw turbinado sugar (can sub any other white/cane/coconut sugar)
¼ cup canola oil
¼ cup almond milk
scant ¼ cup maple syrup
scant ¼ cup vegan chocolate chips
5-6 mint oreos, crushed
Frosting
¼ cup + 1 tbsp softened vegan butter
2 cups powdered sugar
1 tsp vanilla extract
1 tsp almond milk
¼ tsp mint extract
3 drops green food coloring
Topping
1 tsp coconut oil
2 tbsp chocolate chips
1 mint oreo, crushed
Instructions
Preheat your oven to 350 F.
Combine all skillet cookie ingredients (preferably in the order listed) and press into a 10-inch cast iron skillet.
Bake in preheated oven for 20-25 minutes.
Remove from oven and let sit on a wire rack to cool.
For frosting, cream together butter and vanilla. Add in sugar and mix till homogenous (I did this without an electric mixer, takes about 3-5 minutes).
Stir in mint and food coloring.
Transfer frosting to a piping back or a ziploc (and cute a small hold in the bottom corner). Pipe frosting in a spiral on top of cookie.
Melt your coconut oil and chocolate together for about a minute in the microwave. using a fork, splatter melted chocolate.
Top with crushed oreos and serve.
Recipe by Whisk & Shout at https://whiskandshout.com/double-chocolate-skillet-cookie-with-mint-swirl/