3/4cupgluten free all purpose baking flour I used Outrageous Baking
1/4tsp baking soda
1/4cupvegan chocolate chipsmore for topping
Preheat the oven to 350 F and prepare a 5-inch oven safe skillet with non-stick spray and then set aside.
In a small bowl, stir together the flax meal and water and then set it aside to gel. In a mixing bowl, use a handheld mixer to beat the butter, brown sugar and cane sugar together until light and fluffy, about 1-2 minutes. Add in the flax mixture and vanilla extract and continue mixing until well combined.
Sprinkle the flour over the wet ingredients and then add in the baking powder, baking soda and salt. Mix until combined. Fold in the chocolate chips and then press the cookie dough into the bottom of the prepared skillet. Sprinkle with more chocolate chips if desired and bake the skillet cookie for 18-22 minutes and golden brown.
Remove the skillet cookie from the oven and let cool for 5-10 minutes before serving warm with vegan ice cream if desired.
For a gooey cookie (I like mine slightly undercooked) remove the cookie after about 18 minutes in the oven, for a more thoroughly cooked cookie, remove after 22 minutes.