The Veggie Sisters

Νόστιμες και υγιεινές χορτοφαγικές συνταγές
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Breakfast Cookies - bars Vegan Desserts

Vegan Skillet Cookie

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Good morning, dear friends! Even if summer is so close,the weather is still a bit unpredictable!It has been raining in Crete the last few days. The worst is when the whole week  the weather is good and all of a sudden it starts raining at weekends! Bad luck, right? It gets on my nerves when I have finally washed the car after such a long time and then the rain comes and ruins it all. Our post today is about a cookie, a giant cookie, a delicious cookie that I bet you will love! It is so easy and quick to make, no food processor needed! Crunchy on the outside, soft on the inside! Should I say more? Nope! I thought so! If I were not on a diet I could have devoured it all at once! But I resisted! My daughter and her friends lovet it and the fact that I made it twice in 2 days is the proof of how yummy it is!
Happy weekend everyone!
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Μπισκότο στο τηγάνι !
2 cups all purpose flour
1 cup brown sugar
3/4 cup  canola oil
1 very ripe banana
1 tsp baking  soda
1/4 tsp salt
2 tsp vanilla extract

80 gr. vegan chocolate chips

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Μπισκότο στο τηγάνι !
Heat oil with sugar in a nonstick heat resistant skillet for 5 minutes and stir (low heat). Remove skillet from heat and add mashed banana. Mix, then add flour, soda, vanilla and salt. Add half of the chocolate chips and stir to combine. Even the cookie dough with a spoon. If your skillet is not nonstick, remove dough, line it with parchment paper and then put the dough back. Top with the rest of the chocolate. If your skillet is not heat resistant, transfer dough into tin. Bake in preheated (fan) oven at 180C for 20-25 minutes. If it becomes golden brown quickly (after 10 minutes), cover it with aluminium foil and bake it for another 10-15 minutes. Allow to cool before serving. It pairs well with ice cream. Top with nuts, peanut butter, melted chocolate. Enjoy!
Source  here