Ingredients

The following ingredients have 3 Servings
  • 1/3 cup vegan buttery spread
  • 3/8 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoons vanilla extract
  • 1 cups gluten free flour blend (I used 123 Gluten Free Multi-Purpose Flour Mix)
  • 3/8 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup PASCHA Chocolate 55% Cacao Baking Chips
  • 1/2 cup PASCHA Chocolate 85% Cacao Baking Chips
  • dairy free ice cream of your choice
  • Plus 1/2 cup additional PASCHA baking chips for the topping

Instruction

  • Preheat oven to 350 degrees. Lightly grease an 8-inch cast iron skillet with vegan buttery spread.
  • In a small bowl, whisk together the gluten free flour mix, sea salt, baking soda, and baking powder. Set aside.
  • In a large bowl, cream the vegan buttery spread, granulated sugar, and brown sugar until light and fluffy. Add the vanilla and unsweetened applesauce and mix until combined.
  • Add the dry ingredients to the wet ingredients and mix on medium speed until combined. Turn off mixer and add the PASCHA chocolate chips and mix by hand.
  • Pour the batter into the prepared cast iron skillet and spread it out evenly with the back of a spoon.
  • Bake at 350 degrees for about 27-30 minutes until golden brown on top and a toothpick inserted in the middle of the cookie comes out clean.
  • Place the remaining 1/2 cup of chocolate chips in a small bowl and microwave for one minute. If they are not melted, microwave in 10 second intervals until fully melted. Stir until smooth.
  • Top the hot cookie with ice cream and drizzle the melted chocolate on top.
  • Serve immediately.