This delicious vegan cookie cake is the perfect combination of a moist cookie and a scrumptious, slightly sweet cake that can be decorated to your liking! Try this protein-packed 30-minute dessert.
Do you love chocolate chip cookies as much as we do? If so, you need to try this vegan cookie cake that’s soft, chewy, naturally sweetened and undetectably good for you.
It’s a gluten-free, dairy-free and actually high-protein dessert recipe that’s crowd-pleasing, simple to make and delicious year-round.
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Prepare it during fall or winter for a cozy treat, dress it up with coconut whipped cream to make a birthday cake or serve it with a dollop of vegan ice cream during Christmas breakfast!
Thanks to the wholesome high-protein cookie dough which you can enjoy by the spoonful before even baking your vegan skillet cookie, this nutritious dessert can be enjoyed on a regular basis without any problems.
- Soft, chewy & not too sweet
- Ready to serve in just 30 minutes
- Little kitchen skills or tools needed
- Studded with melted chocolate chunks
- Dairy-free, sugar-free & gluten-free
- Rich in plant-based protein & fiber
- Undetectably vegan & wfpb
- Crowd-pleasing & kid-friendly
We love eating this vegan cookie cake fresh from the oven as it is but you can also dress it up to become a beautiful holiday-appropriate dessert.
- Chickpeas — our protein- and fiber-rich secret ingredient that’ll be overpowered in terms of taste by our delicious add-ins.
- Dates — the best natural sweetener to add to any dessert recipe!
- Almond flour — can be made by blending whole or slivered almonds for a few seconds in your blender.
- Oat flour — same as above, plus it allows for the vegan cookie cake to be naturally gluten-free and more allergen-friendly.
- Almond butter — adding some richness without using vegan butter or oil!
- Chocolate — we love going for dark chocolate chunks that are roughly chopped but vegan chocolate chips work just as well.
Just a pinch of baking powder, salt and some vanilla extract to support the sweetness and your vegan cookie cake batter can bake to perfection within 20 minutes!
All you need to make this vegan cookie cake is a food processor, skillet and measuring equipment. Start by gathering your ingredients and preheat your oven to 345° F (175° C).
Create the batter
Make the first part of your cookie cake batter by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
If the mixture is too dry and won’t come together, add a splash of water or soy milk.
Next, add the rest of the ingredients except for the chopped dark chocolate: your drained chickpeas, almond flour, oat flour and baking powder. You may also add a pinch of salt at this point.
Process everything to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed, then get a spoon and make a quick taste test to see whether you want the batter to be any sweeter or make other adjustments.
Add the chocolate chips or chocolate chunks and fold them in with a spoon.
Put in skillet & bake
Transfer the cookie cake batter in a cast-iron skillet or round baking pan measuring 10-12 inches in diameter, making sure it reaches all of the edges by pressing the mixture down with your wetted fingers.
You can also use a spatula or the back of a large spoon to do so. Once the batter is evenly distributed, put the skillet or baking pan into the preheated oven and bake for around 20 minutes.
You can check to see whether your vegan cookie cake is done baking by inserting a toothpick in the center — if it comes out clean, you can take it out of the oven.
Let your delicious cake with beautifully melted chocolate chunks cool slightly before slicing and serving warm!
This vegan cookie cake is super versatile! You can enjoy it on its own with a cup of vegan hot chocolate, oat milk or almond milk latte. We’ve also tried it with some vegan vanilla custard or date caramel sauce!
By the way, you can just eat this chickpea cookie dough raw as a high-protein snack without baking it into a cake!
Storage & Prepping
You can make the vegan cookie dough for up to 2 days in advance and store it in a sealed container in the fridge before baking it into a cake.
If you want to store any leftovers of your chocolate chip cookie cake, let it first cool completely before transferring it to a sealed container. It keeps well in the fridge for up to 1 week or in the freezer for 2 months.
For a thicker vegan cookie cake, simply double all of the ingredients. If the sweetness of the dates isn’t enough for you, simply add some maple syrup or brown sugar to adjust to your taste preferences.
Here are some more adjustments you can make!
- Grain-free: swap the oat flour for more almond flour and you’re good to go
- Almond butter: cashew butter works just as well!
- Lower fat: decrease chocolate chips and replace almond butter with apple sauce
- Dates: use around 2-3 tbsp of maple syrup and slightly increase the amount of nut butter
- Spices: use bourbon vanilla powder instead of vanilla extract, add a pinch of cinnamon or cocoa powder to the batter if you like.
More vegan desserts
We love creating healthy versions of our favorite desserts! See how we like to replace eggs, dairy, oil and sugar when baking and try these whole food plant-based recipes next.
Did you try our healthy vegan skillet cookie cake and like it? Share with us in the comments below and be sure to leave a rating. You can also Pin the recipe here!
- 6 dates, pitted (60 g)
- 2 tbsp almond butter (32 g)
- 1 tsp vanilla extract
- 1 15-oz can chickpeas, drained (240 g)
- ½ cup almond flour (56 g)
- 2 tbsp oat flour (16 g)
- 1 tsp baking powder
- Pinch of salt (optional)
- ⅓ cup chopped dark chocolate (60 g)
- Preheat your oven to 345° F (175° C) and prepare a cast iron skillet for your cookie cake.
- To create the batter, start by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
- Next, add the chickpeas, almond flour, oat flour, baking powder and a sprinkle of salt if you like. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
- Get a spoon and make a quick taste test to see whether you want to make any adjustments.
- Transfer the batter into a bowl, add the chopped chocolate and use a spoon to fold it in.
- Add the cookie cake mixture into a cast-iron skillet and evenly flatten with the back of a spoon or wetted fingers.
- Put the skillet into the oven and bake for 20 minutes or until the center is cooked through. You can check it by inserting a toothpick — if it comes out clean, the cookie cake is done.
- Remove from the oven and let cool slightly before slicing. Serve warm as it is or with a dollop of vegan ice cream!
- Leftovers can be stored in an airtight container for up to 1 week or in the freezer for up to 2 months. Make sure the cake has completely cooled before doing so.
- If you don’t have a cast-iron skillet, you can use a 10-12-inches round baking pan or similar-sized sheet pan to make this vegan cookie cake.
- Feel free to add some maple syrup or other vegan sweetener if you want it to be sweeter.
- See the article for more ingredient swap and serving ideas.
Nutrition Information:Yield: 8 Serving Size: ⅛ recipe
Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 211mgCarbohydrates: 25gFiber: 6gSugar: 11gProtein: 7g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!