Vegan Peanut Butter Skillet Cookie Sundae Recipe

Name: Vegan Peanut Butter Skillet Cookie Sundae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peanut butter cookie; 1 cup buckwheat flour; 1 teaspoon baking soda; 1/2 teaspoon Himalayan salt; 1 cup unsweetened peanut, almond, or sunflower seed butter; 1 cup coconut sugar; 2 teaspoons pure vanilla extract, divided; 1/4 cup water; Chocolate sauce; 1/2 cup cold coconut cream; 1/4 cup cocoa powder or unsweetened carob; 2 tablespoons maple syrup; Whipped cream; 1/2 cup cold coconut cream; 1/2 teaspoon pure vanilla extract; 1 tablespoon maple syrup; Cherries, for serving (optional)

Servings: persons

Peanut butter cookie
1 cup buckwheat flour
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
1 cup unsweetened peanut, almond, or sunflower seed butter
1 cup coconut sugar
2 teaspoons pure vanilla extract, divided
1/4 cup water
Chocolate sauce
1/2 cup cold coconut cream
1/4 cup cocoa powder or unsweetened carob
2 tablespoons maple syrup
Whipped cream
1/2 cup cold coconut cream
1/2 teaspoon pure vanilla extract
1 tablespoon maple syrup
Cherries, for serving (optional)

1
Make peanut butter cookie: Preheat oven to 350u00b0F. In a small bowl, mix together buckwheat, baking soda, and salt. In the bowl of an electric mixer, beat together nut butter and sugar until light and fluffy. Add 2 teaspoons vanilla extract. Add flour mixture until a crumbly dough forms; add water and continue to beat until mixed. (Dough should be the texture of wet sand.)
2
Press dough into an 8- to 9-inch cast-iron skillet. Bake until puffed and just slightly golden on top but soft when pressed gently, 15 to 20 minutes. Set aside to cool.
3
Make chocolate sauce: In a small bowl, whisk to combine remaining 1/2 cup coconut cream, cocoa powder (or carob), and maple syrup.
4
Make whipped cream: Whip together coconut cream, vanilla, and maple syrup until stiff peaks form.
5
To assemble sundae, dollop scoops of vegan ice cream (if using) over cookie, top with whipped cream, then drizzle with chocolate sauce. A cherry or three on top for good luck. Skillet cookie is intended to be eaten directly from the skillet, shared at the center of the table.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Peanut butter cookie, 1 cup buckwheat flour, 1 teaspoon baking soda, 1/2 teaspoon Himalayan salt, and more.

Yes, Vegan Peanut Butter Skillet Cookie Sundae falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Peanut Butter Skillet Cookie Sundae

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