• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Domestic Gothess logo

  • Home
  • About
  • Recipe Index
    • Biscuits & Cookies
    • Bread & Yeasted Bakes
    • Cakes
    • Cupcakes, Muffins & Small Things
    • Pâtissière, Desserts, Pies & Tarts
    • Ice Cream, Gelato & Sorbet
    • Brownies & Bars
    • Savoury
    • Breakfast, Pancakes And Scones
    • Jams, Chutneys & Preserves
    • Events And Non-Recipe Posts
    • Drinks
    • Confectionery
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Chocolate Raspberry Skillet Cookie For Two (Vegan)

February 11, 2019 by hannahhossack Leave a Comment

Chocolate raspberry skillet cookie for two – this indulgent vegan skillet cookie is really quick and easy to make, gooey in the middle and crisp around the edges. It is perfect for a romantic Valentine’s day dessert to share!

Chocolate raspberry skillet cookie for two - this indulgent vegan skillet cookie is really quick and easy to make, gooey in the middle and crisp around the edges. It is perfect for a romantic Valentine's day dessert to share! #vegan #skilletcookie

Valentine’s day is absolutely the worst day of the year to go out for a meal – the forced romance, the crowded restaurants, the cringy couples, the overpriced food…. I think it is far better to stay home and cook a nice meal yourselves instead.

And to finish that meal, this easy chocolate raspberry skillet cookie is the perfect choice for dessert! It takes just five minutes to prep and then about fifteen to cook, so you could be eating warm gooey cookie in twenty minutes from now!

Close up of vegan chocolate raspberry skillet cookie topped with vanilla ice cream with a spoonful removed.

It is best served warm straight from the skillet topped with a dollop of ice cream and two spoons. This is the perfect dessert for sharing! (Or not!).

It consists of a vanilla cookie base, which is crispy around the edge and gooey in the middle; and it is filled with chunks of melty chocolate and frozen raspberries which collapse into tart, jammy pockets as they bake. In short: heavenly; and totally vegan too!

Partially eaten mini vegan chocolate raspberry skillet cookie for two topped with vanilla ice cream with two spoons on a black background.

This chocolate raspberry skillet cookie serves two people, but they are very generous servings so it could also stretch to four helpings if you wanted to make it for another occasion such as a family or girls night in.

How To Make Vegan Chocolate Raspberry Skillet Cookie:

Start by preheating the oven and greasing a 15cm/6inch cast iron skillet or oven-proof dish.

Mix together melted vegan butter (The solid block kind rather than the spreadable stuff in a tub will give the best results. I like Naturli Vegan Block best, which is available from Sainsbury’s, otherwise I use Stork block.) with some light brown soft and caster sugar.

Stir in some vanilla extract and soy milk (oat and cashew are the next best substitutes) until smooth then add plain flour and a touch of baking powder and mix well.

Stir in some chopped dark chocolate, reserving a small handful to scatter over the top. The chocolate I used was raspberry flavoured but plain is absolutely fine.

chocolate raspberry skillet cookie steps

Spread the cookie dough out evenly in the prepared skillet and scatter over the reserved chopped chocolate. Arrange some raspberries on top and press them gently into the dough (I used frozen ones but fresh is fine too.).

unbaked chocolate raspberry skillet cookie

Bake the chocolate raspberry skillet cookie for about 15 minutes, until it is golden and crisp around the edges but still soft in the middle. It will firm up as it cools so be careful not to over-bake; you want the middle to be a little soft and gooey.

Allow to cool for 5-10 minutes then top with a scoop of ice cream and dig in – straight from the skillet!

Chocolate raspberry skillet cookie for two on a black background with two spoons and a grey cloth.

More Vegan Valentine’s Day Desserts:

  • No-bake vegan chocolate stem ginger tart
  • Vegan chocolate cupcakes for two
  • Vegan steamed chocolate pudding
  • Vegan lemon almond cake with coconut whipped cream and macerated strawberries

Close up of partially eaten vegan chocolate skillet cookie for two with vanilla ice cream on top and two spoons.

Chocolate raspberry skillet cookie for two - this indulgent vegan skillet cookie is really quick and easy to make, gooey in the middle and crisp around the edges. It is perfect for a romantic Valentine's day dessert to share! #vegan #skilletcookie
Print

Chocolate Raspberry Skillet Cookie (Vegan)

Chocolate raspberry skillet cookie for two - this indulgent vegan skillet cookie is really quick and easy to make, gooey in the middle and crisp around the edges. It is perfect for a romantic Valentine's day dessert to share!
Course Dessert
Cuisine American, baking, vegan
Keyword cookie
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 624 kcal
Author Domestic Gothess

Ingredients

  • 50 g (3 Tbsp + 1 tsp) vegan butter (block rather than spreadable, Naturli Vegan Block is best) melted
  • 50 g (1/4 cup) light brown soft sugar
  • 20 g (2 Tbsp) caster sugar
  • 1 tsp vanilla extract
  • 2 Tbsp unsweetened soy milk (or oat/cashew)
  • 100 g (3/4 cup + 1 Tbsp) plain (all-purpose) flour
  • 1/8 tsp baking powder
  • 70 g (2.5 oz) dark chocolate chopped
  • 50 g (1.75 oz) raspberries frozen or fresh

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease a 15cm/6inch cast iron skillet or an oven-proof dish.

  2. Mix together the melted vegan butter, light brown soft sugar and caster sugar then stir in the vanilla extract and soy milk.

  3. Add the plain flour and the baking powder and stir until smooth. Mix in all but a small handful of the chopped chocolate.

  4. Transfer the cookie dough to the prepared skillet and spread level. Scatter over the reserved chopped chocolate. Arrange the raspberries on top and press them gently into the dough.

  5. Bake the skillet cookie for about 15 minutes, until it is golden and crisp around the edges but still soft in the middle. It will firm up as it cools so be careful not to over-bake; you want the middle to be a little soft and gooey.

  6. Allow to cool for 5-10 minutes then top with a scoop of ice cream and dig in - straight from the skillet!

Filed Under: Baking, Biscuits/Cookies, Chocolate, Desserts and Patisserie, Fruit, Recipes, Uncategorized, vegan Tagged With: Dessert, raspberry cookie, skillet cookie, Valentines day, vegan skillet cookie

Previous Post: « Easy Ginger Cake (Vegan)
Next Post: Vegan Tofu Moqueca »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Hannah

Hannah is a Birmingham UK based blogger, recipe developer and food photographer. Welcome to Domestic Gothess!

Popular Posts

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
Vegan fruit and nut flapjacks - easy vegan oaty flapjacks (oat cookie bars) filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and hiking!
Vegan chocolate fudge cake - an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it's vegan!
Vegetable tagine wit almond and chickpea couscous - an easy, healthy vegetarian/vegan meal with tonnes of flavour!
Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!
Easy mushroom linguine - ready in fifteen minutes this vegetarian mushroom linguine is quick, easy, healthy and delicious.

Footer

Instagram

  • The recipe for this vegan tofu moqueca is new on the blog - a vegan version of the traditional Brazilian dish. It is easy to make and full of delicious tropical flavours; sure to brighten up any chilly day! #whatveganseat #thehappynow #tv_stilllife #instafood #imsomartha #appetitejournal #still_life_mood #foodblogfeed #foodandwine #foodstyling #forkyeah #foodblogger #foodheaven #foodlovers #foodphotography #hautecuisines #feedfeed #veganfoodshares #veganuk #veganlife #veganismo #veganrecipes #veganeats #vegansofig #bestofvegan #beautifulfood #tofurecipes #tofu #vzcomade #foodfluffer
  • After realising the other day that I hadn't posted any Valentine's day recipes I quickly whipped up this easy vegan chocolate raspberry skillet cookie for two. It is gooey in the middle, crispy around the edge and perfect for sharing straight from the skillet! The recipe is on the blog now. #whpmadewithlove #whatveganseat #thebakefeed #thehappynow #treatyoself #instafood #cookiesofinstagram #cookies #cookiestagram #cookiemonster #skilletcookie #vegancookies #still_life_gallery #tv_stilllife #foodblogfeed #foodandwine #foodstyling #forkyeah #foodheaven #feedfeed #hautecuisines #veganfoodshares #veganuk #veganrecipes #veganeats #veganbaking #vzcomade #valentinesday #dessertporn #dessertrecipe
  • #Ad This pancake day why not #banishthebeige and swap the usual boring beige pancakes for these ultra colourful ones stacked with M&M’s® Spread with crispy pieces and fresh berries?! They are perfect for a fun pancake party and the crispy chocolatey spread, juicy berries and fluffy vanilla pancakes are so good together!

To make them, whisk together 250g plain flour, 2 ½ Tbsp cornflour (cornstarch), 2 ½ tsp baking powder and a pinch of salt in a large bowl. Add 300ml milk of your choice, 5 Tbsp sunflower oil, 100ml maple syrup or agave nectar, 2 tsp vanilla extract and 2 ½ tsp cider vinegar and whisk until smooth.

Divide the batter equally between 4 small bowls and use a little gel food colouring in your choice of colours to colour each one. I used pink, purple, blue and turquoise. Place a good non-stick frying pan over a medium-low heat (if your pan isn't very non-stick then you will need to lightly grease it). Use 2 Tbsp batter per pancake and cook until bubbles appear in the surface; carefully flip the pancakes over and cook for about 20-30 seconds more, until lightly browned. Keep the pancakes warm in a low oven while you cook the rest. You should get 5 small pancakes per colour.

To serve, spread a little M&M’s® Spread with crispy pieces on to a pancake and top with a few berries. Top with another pancake, more spread and berries until the stack is 4 pancakes high. Repeat with the remaining pancakes. Serves 5. Post sponsored by Mars®. #pancakeday #pancakes #breakfast #rainbowpancakes #unicornpancakes #pancakestack #foodstagram #foodgasm #foodlover #foodheaven #rainbowfood #instafood #foodblogger #forkyeah #sweetcuisines #treatyoself #pancakerecipe #foodiesofinstagram #unicornfood
  • I realised yesterday that it is very nearly Valentine's day and I haven't made any recipes for the occasion! I whipped something tasty up today and will post the recipe soon, but for now here are the easy vegan chocolate cupcakes for two that I made last year. #whatveganseat #whpmadewithlove #cupcaketime #cupcakes #cupcakelove #cupcakelovers #cupcakestagram #chocolatecake #valentinesday #veganfoodshares #veganuk #vegancake #veganbaking #veganrecipes #vegansofig #veganeats #cakelove #cakesofinstagram #foodblogfeed #feedfeedbaking #foodblogger #foodstagram #hautecuisines #foodwinewomen
  • This Valentine's Day we'll be sipping on Fentimans Rose Lemonade with gin garnished with strawberries, mint and pomegranate. I love  @fentimansltd rose lemonade all year round but it's beautiful pink colour and delicate floral flavour make it particularly well suited to Valentine's Day. It is not only delicious on it's own, but it also makes a great mixer for a floral gin so why not go ahead and treat yourself (or your partner) this Valentine's Day! #ad #Fentimans #LoveYourself

Rose And Gin: Mix 50ml of floral gin with 125ml Fentiman's Rose Lemonade in a highball or copa glass over ice. Garnish as you please with  strawberries, mint and pomegranate arils; or with lemon or cucumber depending on the gin.
  • The recipe for this amazing easy vegan ginger cake is up on the blog now. It is so quick and simple to make and just uses store cupboard ingredients but it is the best ginger cake I have ever had! #whatveganseat #thebakefeed #instafood #still_life_gallery #foodblogfeed #feedfeedbaking #feedfeed #foodblogger #sweetcuisines #sweettoothforever #forkyeah #hautecuisines #gingerbread #gingercake #cakelove #cakesofinstagram #cakecakecake #cakeoftheday #cakestagram #veganfoodshares #veganuk #veganrecipes #veganfoodshare #veganeats #veganbaking #vegansofig #beautifulfood #bestofvegan #bakersofinstagram
  • Anyone else craving pancakes for lunch? Vegan crepes with berry compote and chocolate sauce are in the blog archive's. #whatveganseat #whpmadewithlove #treatyoself #thehappynow #instafood #pancakes #pancakerecipe #still_life_gallery #tv_stilllife #sweetcuisines #sweettoothforever #foodblogfeed #feedfeed #foodandwine #foodstyling #foodblogger #hautecuisines #veganfoodshares #veganuk #veganpancakes #veganlife #veganrecipes #vegansofig #bestofvegan #beautifulfood #breakfastrecipe #veganbreakfast

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited.
Disclosure & Privacy

Foodies100 Index of UK Food Blogs
Foodies100

Copyright © 2019 Domestic Gothess on the Foodie Pro Theme

This site uses cookies: Find out more.