Lockdown Comforts: BOSH! Frying Pan Cookie

We’re almost at the end of lockdown, and therefore we’re rounding up our blog series with a sugar high. Scroll down to grab the BOSH! recipe for their delicious FRYING PAN COOKIE from their new Speedy BOSH! book.

We recommend you don’t try to flip it like a pancake…


BOSH! Frying Pan Cookie


That’s right, we went there… the one-pan cookie. BOOM! Make sure you use the correct-sized pan – you need the cookie to be thin so that you can get it cooked super speedily.
(If your pan is smaller than 22cm, it will take a few minutes longer to bake.) A great tip is to remove the cookie from the oven slightly before it looks done, as it will continue to cook in the pan and you don’t want to lose that gorgeous, gooey centre. This is a great one to play around with, using your favourite ingredients.


Serves 8

160g light muscovado
or soft light brown sugar

90g caster sugar

100g plant-based butter, plus
extra for greasing

110g cold coconut oil

75g tahini

1 tsp ground cinnamon

1 tsp vanilla extract

225g plain flour

1 tsp baking powder

90g large dark-chocolate chunks

90g pecans or blanched hazelnuts

2 tbsp maple syrup (optional)

To serve

dairy-free vanilla ice cream


Preheat oven to 180°C • Grease a 25cm ovenproof frying pan or 25cm round cake tin • Hand-held beaters or stand mixer • Sieve

Make the cookie batter

Crumble any lumps out of the sugars and add them to a bowl along with the butter • Beat until light and fluffy • Add chunks of the solid coconut oil and beat in, along with 15g
of the tahini, the cinnamon and vanilla, until just combined • Sieve in the flour and baking powder and beat again until just combined • Fold in half of the chocolate and half of the nuts

Bake the cookie

Tip the batter into the prepared pan and spread it to the edges • Sprinkle the remaining chocolate chips and nuts on top • Bake for 20 minutes • Remove from the oven (it may still be a bit soft, but will continue to firm up as it cools) and leave to cool for 5–10 minutes


Serve warm or cooled to room temperature • Drizzle over the remaining tahini and the maple syrup before serving sliced or straight from the pan, with scoops of vanilla ice cream


You can find more speedy recipes in BOSH!’s fantastic new cookbook Speedy BOSH!available now from your local bookshop, bookshop.org, hive and waterstones. You can get it for £9.30 right now on Amazon too!

You can read the other recipes in our lockdown series here, here, and here.

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