This giant dairy-free, Nutella-stuffed oatmeal cookie skillet bakes up with molten, gooey centers and a soft, chewy, golden-brown oat cookie. Using dairy-free brown vegan butter adds a nutty, caramelized flavor that elevates this vegan skillet cookie. The recipe is simple, requires no chilling, and is best served warm with a scoop of vegan vanilla ice cream.
Tell me about this oatmeal cookie skillet:
Scoopable cookies are trendy for good reason, but a skillet cookie offers something uniquely comforting: rustic presentation, warm gooey centers, and sharing-friendly portions. This brown-butter-style, Nutella-stuffed chocolate chip oatmeal cookie skillet brings all of that in an easy, approachable recipe.
Why you’ll love it:
- Incredibly easy: The dough comes together in one bowl with a whisk, you press it into the pan, add dairy-free nocciolata, and bake—no chilling required.
- 100% vegan: No eggs and no dairy. Dairy-free yogurt replaces eggs for structure, and vegan butter (browned if desired) gives flavor and texture. Dairy-free nocciolata stands in for traditional Nutella.
- Skillet optional: If you don’t have cast iron, use a casserole dish or a cake pan—the recipe adapts well to different bakeware.
How to make a vegan Nutella-stuffed oatmeal cookie skillet:
For full measurements and a printable recipe, see the recipe card below. The overview here highlights key steps and tips to guide you through the process.
This recipe keeps ingredients and methods straightforward. Most home bakers will have what’s needed on hand.
- All-purpose flour: Can be swapped for a gluten-free blend—see notes in the recipe card.
- Rolled oats: Use rolled oats for the proper soft-yet-chewy texture; quick oats and steel-cut oats will produce different results.
- Light brown sugar & granulated sugar: Brown sugar adds depth and chewiness while granulated sugar helps the cookie bake through evenly.
- Dairy-free yogurt: A reliable egg replacement. A higher-protein option, like a Greek-style dairy-free yogurt, helps achieve a sturdier cookie texture.
- Vegan butter: Homemade or store-bought vegan butter works; browning adds a rich, toasty flavor if your brand allows it.
- Chocolate chips: Mixing types of chocolate or chips creates bakery-style depth of flavor.
- Dairy-free Nutella (nocciolata): Use a store-bought dairy-free hazelnut spread or make your own for the filling.
Browning vegan butter:
Browning vegan butter is the same technique as browning dairy butter, but not all vegan butters brown. If you plan to brown the butter, check that your chosen brand supports browning. If browning isn’t possible, the cookie will still be delicious using unbrowned vegan butter—just use the adjusted quantity noted in the recipe notes.
The rest of the cookie skillet:
After browning (or melting) the butter, the remaining steps are straightforward:
- Make the dough: Whisk the wet ingredients together, then fold in the dry ingredients until just combined.
- Assemble: Press half the dough into the skillet, spread the dairy-free hazelnut spread in the center leaving a small border, then top with flattened pieces of the remaining dough to seal the filling inside.
- Bake: Bake until the edges and top are golden brown and set—about 25–28 minutes.
If you make this recipe, please leave a comment and rating below. I love seeing your results—tag your photos on social media so others can find and enjoy the recipe.
‘Brown Butter’ Nutella-Stuffed Vegan Oatmeal Cookie Skillet
- Author: Britt Berlin
- Prep Time: 10
- Cook Time: 28
- Total Time: 38 minutes
- Yield: 1 skillet
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free option, Vegan
Description
This giant dairy-free, Nutella-stuffed oatmeal cookie skillet delivers warm, gooey centers and a tender, chewy oat cookie. Browning vegan butter adds a rich, toasty note, but the recipe is delicious even without it. Serve warm with vegan ice cream for a decadent dessert or special treat.
Ingredients
Scale
- 1 1/2 cups (220 g) all-purpose flour* (see notes for gluten-free)
- 1 1/2 cups (150 g) rolled oats, certified gluten-free if needed
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup (220 g) vegan butter, melted* (see notes for browning and brand compatibility)
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2/3 cup (150 g) dairy-free yogurt
- 2 tsp vanilla extract
- 1 cup (220 g) vegan milk chocolate chips
- 1 bar vegan dark chocolate, chopped
- 1 cup (220 g) dairy-free nocciolata (hazelnut spread)
Instructions
- Prep: Preheat the oven to 375°F (190°C). Grease a 9″ cast iron skillet or an equivalent casserole dish and set aside.
- Brown the vegan butter: If browning, heat the vegan butter in a small saucepan over medium heat until it melts and the fat turns golden with a nutty aroma. Remove from heat and let cool 5–10 minutes. If your vegan butter does not brown, use the unbrowned butter amount noted in the recipe notes.
- Make the dough: In a large bowl, whisk together the melted vegan butter, light brown sugar, granulated sugar, dairy-free yogurt, and vanilla until combined. Stir in baking soda, baking powder, and sea salt. Fold in the flour until just combined, then add the rolled oats and fold again until evenly distributed. Fold in chocolate pieces.
- Assemble: Press about half the dough into the prepared skillet in an even layer. Spread the dairy-free hazelnut spread in the center, leaving a 1/2″ border. Form the remaining dough into flattened discs between your palms and place them over the hazelnut spread to fully cover and seal the filling.
- Bake: Bake for 25–28 minutes, or until the top is golden brown and the edges look set and slightly crisp.
- Cool: Remove from the oven and press a few extra chocolate chips into the top if desired. Allow the skillet cookie to cool for about 10 minutes before serving so the filling firms slightly. Serve warm with vegan ice cream.
Notes
Browning vegan butter: Not all vegan butters brown. If your brand cannot brown, skip browning and use 3/4 cup (170 g) melted vegan butter instead of 1 cup.
Gluten-free option: Use certified gluten-free rolled oats and a 1:1 gluten-free flour blend suitable for baking (for example, a Measure-for-Measure style blend) if you need the recipe to be gluten-free.
Dairy-free chocolate: Use your preferred dairy-free chocolate chips and chopped bars for the best texture and flavor contrast.
Dairy-free nocciolata: Any dairy-free hazelnut spread will work; choose one you enjoy for the filling.