As promised, oatmeal skillet cake-cookies are back! I have two new versions to start your weekend off right and the first one just happens to be vegan.

The dough for the vegan version will be a bit thicker. When vegan/gluten-free batter becomes too wet it ends up not cooking all the way through leaving a gummy texture. One way I’ve learned to resolve this is by using flax but not making a “flax-egg.” My vegan/gf baked goods have been turning out much better! I just add a little extra liquid to the wet ingredients to compensate for the moisture the flax will soak up.

Once in the pan, you want to slightly press down and then flip once golden brown. Once flipped, cook a few more minutes. Test doneness by pressing down lightly with your finger. You want them to have just a little give because they will firm up when cooling.

It’s like banana bread.

It’s like a thick pancake.

It’s like a muffin cookie!

These babies are packed with walnuts, bananas, oats, and cinnamon. Four of my favorite ingredients.

Next up?

How about a little double-chocolate action for you?

I didn’t think you’d mind.

Print this!

Banana Walnut Skillet Cake-Cookie

vegan, gluten-free // yields 8

3/4 cup GF rolled oats
1/2 cup GF oat flour
3 Tablespoons almond meal
1 Tablespoon + 1 teaspoon ground flax meal
3 Tablespoons unrefined coconut oil, melted
3 Tablespoons maple syrup
1/4 cup + 2 Tablespoons banana, well-mashed
1/3 cup walnuts, chopped
1.5 teaspoons. vanilla extract
1.5 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-2 teaspoons unrefined coconut oil [for cooking]

In a bowl, mix together all of the dry ingredients.
In another bowl, mash the banana until very wet and egg-like. Whisk in the other wet ingredients until smooth. It’s best to melt coconut oil over low heat in a pot.
Heat a cast iron pan, skillet, or other pan over med-low heat and add 1-2t of oil. You want enough oil to fully coat the pan.
While the pan is heating, stir the wet into the dry until just combined. The batter should be thick.
Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan and press down lightly. I cooked 4 at a time in a 9” pan. Leave enough space in between so you have room to flip them.
Cook for 3-5min until the bottoms are golden brown and then flip and cook for another 3-5min. You may need to play with the heat to find the best temperature. Test one cookie first to see if you need to raise or lower the temperature.
Test doneness by touching the top of the cookie and pressing down slightly. You want there to be a small amount of movement to the middle when you press.
Place on a cooling rack, and they will firm up a bit more once cooled.
Repeat the cooking process with more dough, adding more oil to the pan after each batch if needed.

notes for both recipes: Use certified gluten free oats + oat flour, if needed. You can make oat flour by grinding rolled oats, oat groats, or steal cut oats into a soft, fine flour. You can make almond meal by grinding almonds into a soft flour [no hard pieces]. Almond flour [made with blanched almonds] can also be used. Use another high heat oil [safflower/sunflower/ghee/etc] if you don’t have coconut oil.

Double Chocolate Skillet Cake-Cookie

gluten-free // yields 8-10

3/4 cup GF rolled oats
1/2 cup GF oat flour
3 Tablespoons almond meal
1 large egg
3 Tablespoons unsweetened cocoa powder
2.5 Tablespoons unrefined coconut oil, melted
1/4 cup maple syrup
2 Tablespoons unsweetened applesauce
1/4 cup dark chocolate chips
1.5 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1-2 teaspoon unrefined coconut oil [for cooking]

In a bowl, mix together all of the dry ingredients.
In another bowl, whisk the wet ingredients together until smooth. It’s best to melt coconut oil over low heat in a pot.
Heat a cast iron pan, skillet, or other pan over med-low heat and add 1-2t of oil. You want enough oil to fully coat the pan.
While the pan is heating, stir the wet into the dry until just combined. The batter should be thick but not dry. When you place it in the pan, it should spread just slightly.
Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan and press down lightly. I cooked 4 at a time in a 9” pan. Leave enough space in between so you have room to flip them.
Cook for 3-5min until the bottoms are golden brown and then flip and cook for another 3-5min. You may need to play with the heat to find the best temperature. Test one cookie first to see if you need to raise or lower the temperature.
Test doneness by touching the top of the cookie and pressing down slightly. You want there to be a small amount of movement to the middle when you press.
Place on a cooling rack, and they will firm up a bit more once cooled.
Repeat the cooking process with more dough, adding more oil to the pan after each batch if needed.

Good news. I didn’t eat the entire batch in 24hrs like last time. Only 4. And I’m thinking they’re going to be stacked high + topped with melted peanut butter for Saturday’s breakfast.

Yup. It’s a done deal.

Don’t forget to enter the sparkly giveaway!!

Ashley