Vegan Treats: “Brandywine” Raisin Skillet Cookie

vegan brandywine skillet cookie

Vegan "Brandywine" Rum Raisin Skillet Cookie

 It’s been really snowy almost everywhere in the continental U.S. Every time I call my mom, who lives in Portland, Oregon, it’s all, “How is the snow? Is it okay to go out” and “How’s the house? How are the pipes holding up?” When it’s like this, is there anything else to do but put on some slipper socks and bake something homey and warm? I came up with the idea of a skillet cookie while browsing through my small but growing library of cookbooks. Back in the day, before cake tins and cookie sheets became widely available, people used to bake desserts in cast iron skillets. And the flavors of raisin, sweet wine, and warm cinnamon just seemed perfect for baking into a big round cookie in my beautiful Staub skillet.

This cookie is thick (3/4″), crumbly and moist and buttery; it’s sort of like the marriage of texture of scone, flavor of rum raisin pudding, and the bite of a blondie. In short, it’s absolutely delicious!

“Brandywine” Raisin Skillet Cookie

1 cup flour

1 tbsp baking powder

5 tbsp vegan butter, melted

1/4 cup vegan sugar

1/4 cup sweet wine (I used Marsala wine; sherry would also work)

1 tsp cinnamon

3/4 cup raisins

5 tbsp brown rice syrup

1 tbsp soy milk

1. Heat the oven to 350 degrees.

2. (optional) Rub a bit of vegan butter on the skillet. Then, directly add all the dry ingredients (flour, baking powder, sugar, cinnamon) in the skillet and combine with a fork.

3. Mix all the wet ingredients (wine, syrup, soy milk, melted butter) in a small bowl. Add to the skillet, add the raisins, and combine carefully. The dough will be sort of sticky and dryer than your average cookie dough. Press down with a rubber spatula.

4. Bake at 350 for about 30 minutes. The cookie is done! It’s plenty sweet, but if you’re feeling especially decadent, pour a sweet wine syrup over the cookie and serve.

Sweet Wine Syrup

1/2 cup sweet wine

3 tbsp brown rice syrup

In a small saucepan, bring wine to boil. Add the syrup. Lower heat and simmer until it is reduced to about 1/2 volume.

 More vegan treats: Raw Carob Cherry Brownie

Raw Vegan Hummingbird Cake

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Photo: Peaceful Dumpling

Juhea Kim
Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Google+ and Pinterest.
Juhea Kim

@peacedumpling

Peaceful, Inspired Living. Our goal is to spread peace, in body, mind, and soul. Editor-in-chief Juhea Kim. #vegan #wellness #naturalbeauty #yoga #fitness
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Juhea Kim
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