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mini skillet with blueberry skillet cookie inside and topped with white non dairy yogurt. white cloth and wooden spoon in background. Another skillet with blueberry cookie is peaking out in the background

Vegan Blueberry Skillet Cookie

Imagine if a blueberry muffin and a skillet cookie had a food baby. Now, imagine if you get to eat that for breakfast! This Vegan Blueberry Skillet Cookie is a new family favorite wholesome dessert or breakfast treat.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 4 people


  • 1/4 cup vegan butter
  • 1/4 cup nut butter
  • 1/4 cup granulated sugar
  • 1/4 cup vanilla plant based protein powder
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 2 egg replacements can use regular eggs if not vegan, otherwise use flax eggs
  • 1/2 cup fresh blueberries NOT frozen


  • Preheat oven to 350F. Grease 4, 5" skillets or one 10" skillet with oil.
  • Add your vegan butter, peanut butter, sugar, and protein powder to a bowl. Beat together until smooth.
  • Add in the rest of your ingredients (except the blueberries) to the bowl. Beat together until smooth and evenly combined. Softly stir in the blueberries.
  • Pour batter into skillet and bake at 350F for 25 minutes. Cook time may vary based on oven and skillet size. Let cool before enjoying!
Keyword breakfast, cookie, healthy dessert, skillet cookie, vegan, vegan breakfast, vegan cookie, vegan dessert