Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted coconut oil (or vegan butter) and brown sugar until smooth and well incorporated. Add the plant-based milk and vanilla extract to the wet ingredients, and whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the vegan chocolate chips or chunks, distributing them evenly throughout the dough.
Transfer the cookie dough to a well-seasoned or oven-safe skillet, cast iron works best, and spread it out evenly using a spatula. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few crumbs (the cookie will continue to firm up as it cools).
Remove from the oven and let the skillet cookie cool for a few minutes before serving. You can enjoy it warm directly from the skillet. Garnish with some ice cream for added presentation and sweetness
NOTES
TO STORE: If you prefer to keep the cookie in the skillet, cover it tightly with foil or plastic wrap, and store it at room temperature for up to 2-3 days. If you need to keep the cookie for up to a week, you can place it in an airtight container and refrigerate.
TO FREEZE: For longer-term storage, you can also freeze the pizookie. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container for 2-3 months.
