Christmas Cookie Skillet

• Spray a cast iron skillet with baker’s spray (or spray some cooking spray into your skillet and add a tbsp of flour and wipe the excess using a paper towel) and preheat your oven to 375 degrees F. Prepare your vegan egg replacers. Set out your butter so that it can be room temperature or microwave your butter for 10 seconds in the microwave.

Graham Cracker Crust:

• Start by making the graham cracker crust. You do not have to bake the crust if you do not want to. I didn’t. If you’re going to bake the crust, bake it before making the cookie dough. 
• Combine graham cracker crumbs and sugar into a medium bowl. Stir in melted butter until incorporated. Set aside or bake in the cast iron skillet for 6-8 minutes. 
• Top the graham cracker crust with marshmallows immediately after removing from the oven. 

Cookie Dough:

• Using a stand mixer or a spoon, cream together the butter with the sugars. Mix until the butter and sugars are combined. Add your vanilla extract and continue to mix. 
• Add your egg replacers and continue to mix. Add the flour and continue to mix until a dough forms. Add the oat milk. Continue to mix. 
• Add the chocolate chunks and sprinkles, lightly fold them into the cookie dough using a spatula.
• Spread the cookie dough all over the graham cracker crust and marshmallows. Spread it around using a spatula. Top with more chocolate chips, sprinkles, and edible glitter. 
• Bake for 15-20 minutes. The longer you bake the skillet, the harder the cookie skillet. I baked mine for 15 minutes because I like it soft and crumbly!