White Vanilla Skillet Cookie

Chocolate Chip Cookie XXL from the pan

Skillet Cookie? The big brother of the chocolate chip cookie from the USA is particularly quick to make and, like the original, can be varied with a wide range of ingredients. The special feature is that it is easy to prepare in a simple frying pan: mix together, add toppings and whip up a quick and easy recipe without any great baking skills. Although our cookie is baked in the oven, it can also be prepared on the cooker. The biscuit is crispy on the bottom and rather chewy on the top – just as it is loved in its home country. Our White Vanilla Skillet Cookie is vegan, of course, and served with a crunchy, chocolatey topping.


For 1 large Skillet Cookie (approx. 8 servings)

  • 100 g ground hazelnuts
  • 15 g whole hazelnuts
  • 125 g vegan butter
  • 30 ml oat milk
  • 30 g cocoa nibs
  • 200 g spelt flour
  • 1 tbsp vanilla sugar
  • 100 g cane sugar
  • 2 tsp baking powder
  • 0,5 tsp ground cinnamont
  • 1 pinch salt
  • 100g iChoc White Vanilla Chocolate
  • vegan vanilla ice cream (optional)

How to make it

1. Preheat the oven to 180 °C top/bottom heat (recommended) or 160 °C fan oven.

2. Melt the butter in a small saucepan. Meanwhile, roughly chop the white chocolate.

3. Stir the vanilla sugar and sugar into the melted butter until smooth.

4. Then add the oat milk, ground hazelnuts, flour, baking powder, cinnamon and salt. Stir until a smooth dough is formed.

5. Now fold in 2/3 of the chopped chocolate. Then pour the batter into an ovenproof pan and press down well.

6. Chop the hazelnuts into thin slices.

7. Sprinkle the rest of the white chocolate, the cocoa nibs and the hazelnuts over the cookie and press down lightly. Bake in the oven for 18-20 minutes.

8. Serve the Skillet Cookie slightly cooled and enjoy with some vegan vanilla ice cream.

This delicious recipe was created in collaboration with the free recipe app KptnCook.

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