If you’ve been craving a dessert that feels like a warm hug on a plate and happens to be free from gluten, you’re going to adore this Gluten-Free Chocolate Chip Cookie Skillet Recipe. Imagine a golden, ooey gooey cookie baked right in a skillet, studded with melty dairy-free chocolate, all with a tender almond flour base that gives you all the comfort but none of the gluten. It’s perfect for cozy nights in, whether you’re sharing it with friends, your partner, or indulging yourself in a little sweet self-love. This treat is as charming as it is delicious, with a rustic flair that makes everyone feel right at home.
Ingredients You’ll Need
The magic of this Gluten-Free Chocolate Chip Cookie Skillet Recipe lies in its simplicity. Each ingredient is thoughtfully selected to build flavor, texture, and that perfect golden color that makes this cookie irresistible. From the nutty almond flour to the rich coconut oil, these basics combine for pure indulgence.
- Coconut sugar: Adds a subtle caramel-like sweetness that deepens the flavor without overpowering.
- Coconut oil, melted: Keeps the cookie moist and tender while adding a delicate tropical note.
- Large egg: Binds the ingredients together for the perfect dough texture.
- Vanilla extract: Brings warmth and enhances all the other flavors.
- Blanched almond flour: Provides a naturally gluten-free base with a nutty richness and crumbly texture.
- Baking soda: Gives a gentle lift, ensuring a soft yet slightly chewy bite.
- Kosher salt: Balances the sweetness and intensifies the chocolate flavor.
- Dairy-free chocolate, roughly chopped: For pockets of molten chocolate throughout the cookie that make every bite special.
How to Make Gluten-Free Chocolate Chip Cookie Skillet Recipe
Step 1: Prep Your Skillet and Oven
Start by preheating your oven to 350 degrees F and greasing your trusty 6.5-inch cast iron skillet with coconut oil or butter. This little step ensures that your cookie won’t stick and will develop a beautiful, golden crust that’s just waiting to be devoured.
Step 2: Mix the Wet Ingredients
In a bowl, whisk together the coconut sugar and melted coconut oil until the sugar is fully absorbed—the texture will turn silky and smooth. Then, whisk in the egg and vanilla extract until the mixture is uniform. This combination is where the cookie gains its rich flavor foundation and slightly fudgy texture.
Step 3: Combine the Dry Ingredients
Next, add the almond flour, baking soda, and kosher salt to the wet mixture. Stir everything together until well combined into a thick, sticky dough. The almond flour’s natural moisture helps create that perfectly tender yet sturdy cookie base you want.
Step 4: Fold in the Chocolate Chips
Gently fold in about half of the chopped dairy-free chocolate, saving the rest to sprinkle on top of the dough once it’s in the skillet. These chocolate morsels will melt into gooey pockets throughout the cookie, elevating every forkful with rich, sweet bursts.
Step 5: Bake to Golden Perfection
Press the cookie dough evenly in your skillet, then sprinkle the reserved chocolate chips on top, along with an optional pinch of flaky salt for a sophisticated twist. Bake for 17 to 20 minutes, watching for the top to turn a gorgeous golden brown with melty chocolate. If you love an extra gooey center, aim for closer to 17 minutes.
Step 6: Cool Before Serving
Let your cookie skillet cool for at least 10 minutes before slicing. This cooling time helps the cookie set slightly while keeping the center beautifully soft and gooey — the perfect texture combination!
How to Serve Gluten-Free Chocolate Chip Cookie Skillet Recipe
Garnishes
While this cookie skillet is stunning on its own, topping it with a scoop of dairy-free vanilla ice cream or a dollop of airy whipped cream instantly takes it to the next level. For a little extra wow factor, drizzle some caramel sauce or sprinkle flaky sea salt over the top—it’s a sensory delight with every bite.
Side Dishes
This skillet cookie is a decadent dessert that shines solo, but if you want to serve it alongside something extra, consider fresh berries for a burst of brightness or an espresso shot to balance the sweetness. A simple fruit salad can also add a refreshing contrast that rounds out the meal nicely.
Creative Ways to Present
For a fun twist, serve this Gluten-Free Chocolate Chip Cookie Skillet Recipe straight from the skillet for that rustic vibe everyone loves. Alternatively, slice it into wedges and place each portion on a small plate with a drizzle of homemade chocolate sauce. You could even add edible flowers or sprinkle powdered sugar for a pretty presentation perfect for sharing on social media or impressing guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap any leftover skillet cookie tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 2 days, maintaining a soft and moist texture that’s just as tempting the next day.
Freezing
If you want to save a treat for later, you can freeze the cookie skillet. Wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. When stored this way, it’ll keep for up to 3 months, ready whenever a sweet craving strikes.
Reheating
To enjoy the cookie skillet after refrigeration or freezing, simply warm it gently in a 300-degree F oven for about 10 minutes, or until soft and melty again. Reheating in the microwave works too—just be careful not to overdo it to keep that perfect gooey texture.
FAQs
Can I substitute almond flour with another gluten-free flour?
Almond flour provides a unique texture and buttery flavor in this recipe, but you can use other gluten-free flours like oat or a gluten-free baking blend. Just note that the texture may vary slightly, and you might need to adjust moisture levels accordingly.
Is this recipe dairy-free as well as gluten-free?
Yes! By using dairy-free chocolate and coconut oil instead of butter, this cookie skillet is both gluten- and dairy-free, making it friendly for multiple dietary restrictions without sacrificing taste.
What size skillet should I use?
A 6.5-inch cast iron skillet is ideal for this recipe, as it helps achieve the perfect thickness and even baking. If you don’t have one, a similarly sized ovenproof dish can work in a pinch.
Can I make this recipe vegan?
To make it vegan, you’ll need to replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). Keep in mind this might slightly change the texture, but it will still be delicious!
How do I know when it’s done baking?
The cookie skillet is ready when the top is a lovely golden brown and the chocolate has melted. For a gooey center, avoid overbaking. The edges should look set but the middle might still be a bit soft to the touch.
Final Thoughts
There’s something truly comforting about digging into a warm, homemade cookie skillet that’s also gluten-free and dairy-free. This Gluten-Free Chocolate Chip Cookie Skillet Recipe has quickly become a favorite in many kitchens, and I can’t wait for you to try it and share it with your loved ones. It’s a dessert that invites sharing, snuggling up, and creating sweet memories—one irresistible bite at a time.
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Gluten-Free Chocolate Chip Cookie Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This gluten-free and dairy-free chocolate chip cookie skillet is a warm, gooey, and decadent dessert perfect for sharing. Baked in a 6.5-inch cast iron skillet, it offers a rustic and comforting treat that pairs wonderfully with whipped cream or ice cream for an indulgent night in.
Ingredients
Wet Ingredients
- 1/3 cup coconut sugar
- 3 tablespoons coconut oil, melted
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 1/4 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 1/2 cup roughly chopped dairy-free chocolate or chocolate chips
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 350°F (175°C). Grease a 6.5-inch cast iron skillet thoroughly with coconut oil or butter to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk together coconut sugar and melted coconut oil until the sugar is fully absorbed. Then whisk in the egg and vanilla extract until the mixture is uniform and smooth.
- Add Dry Ingredients: Add almond flour, baking soda, and kosher salt to the bowl. Mix everything until combined into a thick, sticky dough consistency.
- Incorporate Chocolate Chips: Fold in the dairy-free chocolate chips, reserving some to sprinkle on top later. Transfer the dough into the prepared skillet, pressing it down evenly to spread the dough across the skillet surface.
- Add Toppings: Top the dough with the reserved chocolate chips and optionally sprinkle with flaky salt for extra flavor.
- Bake: Place the skillet in the preheated oven and bake for 17 to 20 minutes, until the cookie top is golden brown and the chocolate is melted. For an ooey-gooey center, aim for closer to 17 minutes.
- Cool and Serve: Let the cookie cool in the skillet for at least 10 minutes before cutting. Serve warm, optionally topped with whipped cream, ice cream, or a caramel drizzle for extra indulgence.
Notes
- For a gooier center, bake closer to 17 minutes; for a more crisp edge, bake up to 20 minutes.
- Use dairy-free chocolate chips to keep the recipe dairy-free.
- Adding flaky salt on top enhances the flavor contrast between sweet and salty.
- This recipe is naturally gluten-free due to the use of almond flour.
- Letting the skillet cool slightly helps the cookie firm up for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
