EASY Gluten-Free Skillet Cookie (Chocolate Chip)

Imagine a warm, make-your-eyes roll in the back of your head gluten-free skillet cookie with chocolate chips that’s not only irresistibly delicious but also has melted chunks of chocolate chips, making it a scrumptious treat for everyone to enjoy. Baked to perfection in a 10-inch cast iron skillet, this cookie boasts a golden, crispy edge with a soft, chewy melt-in-your-mouth center, loaded with melted chocolate chips that add a rich, indulgent flavor. It’s the perfect way to satisfy your sweet tooth!

Gluten-Free Skillet Cookie

What do you get when you take chocolate chip cookie dough and add it to a cast iron skillet? You get the most delicious, BIG skillet chocolate chip cookie!

Sometimes, you don’t want to drop spoonfuls of cookie dough on a cookie sheet. Some days, you just want to be lazy and plop the dough in a cast iron skillet and make one big cookie.

I confess…I created my gluten-free skillet chocolate chip cookie recipe out of pure laziness. This recipe is simple, yummy, chocolatey and buttery.

Skillet Chocolate Chip Cookie (Gluten-Free) Ingredients

• Butter: I purchase and use only real butter (no margarine) in all my recipes. If you use margarine try real butter. It makes a huge difference in your baking and the flavor it gives your cookie is out of this world!
• Brown sugar: I typically use dark as it gives a richer flavor. If you only have light brown sugar use it. It’s not a deal breaker.
• Granulated sugar
• Kosher gourmet salt: I’ve been using this salt for years and love cooking and baking with it. There are two popular brands, Morton and Diamond. You can read more about them over on Cooks Illustrated.
• Vanilla extract:
• Gluten-free flour: I used King Arthur gluten-free flour 1:1 ratio. You can also use all-purpose flour instead of a gluten-free blend.
• Baking Soda
• Chocolate chips or chunks: I prefer Ghiradalli but Nestle works great too!
• Eggs
• Xanthum gum: Use if your gluten-free flour blend doesn’t contain it.

Kitchen Tools Needed

• 10-inch Cast Iron Skillet: I’m using my Lancaster Cast Iron Skillet for this recipe, but any 10-inch skillet will do.
• Kitchen Scale: For years, I never used a kitchen scale, but now I don’t know how I managed so long without one.
• Mixing bowl: Two medium-sized mixing bowls. One for your dry ingredients and one for your wet ingredients.
• Measuring cup
• Measuring spoons
• Wire whisk:
• Spatula:

How to Make a Cookie in a Cast Iron Skillet

Okay, let’s get started. First things first. Preheat your oven to 350 degrees.

While the oven is preheating, toss your butter in your 10-inch cast iron skillet.

If you are using a food scale, weigh your flour; otherwise, grab a measuring cup and measure out your flour. Add your baking soda, salt, and xanthum, if using, to your flour, and combine.

Note: If you are using regular all-purpose flour you don’t need xanthum gum. That’s just to be used for gluten-free flour mixes that don’t have it.

Next, mix your brown sugar and granulated sugar in a medium-sized bowl. Stir to combine.

Add the melted butter (set your skillet aside; you will use it to bake your cookie) to the sugars and combine well. This is where I like to use my wire whisk. No worries if you don’t have one. Just combine the butter and sugars well.

Add one whole egg and one egg yolk to the butter-sugar mixture and stir.

Add flour to butter sugar mixture and combine. Make sure to mix it up real good, now. We’re talkin’ no lumps, no dry spots. You want every bit of that flour to join the party!

Now for my favorite part! Add those glorious chocolate chunks or chips to your cookie dough batter, and if it’s been one of those days, add a few extra! Oh, and don’t forget to sneak a taste or two. That’s what I call quality control, my friends!

You can never have too much chocolate. That’s my motto anyway!

Remember that skillet we melted the butter in? We are going to spread our gluten-free chocolate chip cookie dough into that skillet. It should still have some buttery goodness left over. Just pour that cookie dough batter right in there and spread it out evenly.

Bake in a 350-degree oven for 20-25 minutes until golden brown. Make sure to keep an eye on it for the last few minutes. You don’t want to over bake it.

Remove from oven and let cool.

Serving Suggestions

Now, once that gluten-free chocolate chip skillet cookie comes out of the oven, you’re in for a real treat! Here’s how you can take it up a notch:

1. A la Mode Delight: Picture this – a warm slice of that skillet cookie topped with a generous scoop of your favorite vanilla ice cream. Oh, but we’re not stopping there! Drizzle some luscious chocolate syrup over the whole shebang for an indulgent dessert that’ll make your taste buds sing.
2. Decadent Chocolate Overload: If you’re a chocolate fanatic like me (and let’s be honest, who isn’t?), why not take it to the next level? Serve that skillet cookie warm with a dollop of rich, velvety chocolate ganache. Add a sprinkle of chopped nuts or a dusting of cocoa powder for extra flair.
3. Whipped Cream Dream: Keep it classic with a dollop of freshly whipped cream on top of your skillet cookie slice. But we’re not stopping there – throw on some colorful sprinkles or a drizzle of caramel sauce for a playful twist that’ll have everyone reaching for seconds.
4. Fruit-Filled Finale: Want to balance out that rich chocolate goodness with a touch of freshness? Serve your skillet cookie alongside a medley of seasonal fruits. Think juicy strawberries, succulent blueberries, or tangy raspberries. It’s the perfect marriage of sweet and tart that’ll leave you feeling oh-so-satisfied.

No matter how you choose to serve it, one thing’s for sure – this gluten-free skillet cookie is bound to steal the show! So go ahead, indulge a little. You deserve it!

Enjoy!