Vegan Gingerbread Cookie Skillets

Preheat the oven to 350F and lightly grease two 5-inch mini cast iron skillets. Also, make the flax egg as it needs to sit for at least 5 minutes. Set aside.
Add the vegan butter, cane sugar, and brown sugar to a large mixing bowl and cream them together until light and fluffy (about 2 minutes).
Then, add the flax egg, light molasses, and vanilla bean paste to the mixing bowl. Mix with the creamed butter and sugar for about 30 seconds until combined.
Next, add the all-purpose flour, ginger, cinnamon, salt, baking powder, and baking soda to the mixing bowl, making sure to add the flour first and pile the remaining ingredients on top. Mix together until a smooth dough forms.
As a final step, fold the chocolate chips or chocolate chunks into the dough using a spatula.
Divide the dough in half and press the gingerbread cookie dough into the 2 5-inch mini cast iron skillets.
Add the skillet cookies to the oven and bake for 18-20 minutes until the edges are cooked and the center is just barely cooked. If you want a gooey center, stick to 16 minutes. If you want a more firm cookie, cook for the full 20 minutes.
Remove the mini skillets from the oven and let cool for at least 10 minutes before serving. When they first come out of the oven, they will be a little puffy, but will naturally deflate as they are left to cool.
Serve warm topped with vegan ice cream and sugared cranberries on top. Enjoy!