Gluten Free Skillet Chocolate Chip Cookie


Oooooooooookay. I'm stepping up my dessert game and you should, too. This skillet cookie is a crowd pleaser. and a Laura pleaser. :) I used my go-to gluten free cookie recipe and truly, you'd never know it was gluten free. It's really really wonderful. But THEN add in the cast iron skillet factor (which I discovered when Food52 tried it) and all your friends will love you forever. I baked this up, threw ice cream dollops right on top so it barely started to melt over the ooey gooey cookie, handed everyone a spoon and told them to dig in, no bowls required. It's fun and messy and probably my favorite dessert ever. But I'm partial to anything that involves chocolate chip cookies so -- there's that! 

Note: You can really choose any favorite cookie dough recipe and throw it in the skillet, so feel free to swap in your own thang.


Skillet Chocolate Chip Cookie (GF)

inspired by Food52


Equipment: Cast iron skillet or Braiser

  • 2 cups rice flour
  • 1/4 cornstarch
  • 2 tbsp tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup coconut or organic cane sugar
  • 1 1/4 cups muscovado or brown sugar (I like dark brown sugar, but use 
  • 8 ounces or 2 sticks of unsalted grass-fed butter, melted
  • 1 whole egg
  • 1 egg yolk
  • 2 almond milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces dark chocolate chips


1. Preheat the oven to 375 degrees and grease the cast iron or braiser bottom well.

2. Mix all the dry ingredients together with a whisk.

3. With a stand or handheld mixer, cream together the two sugars and the butter. Add the egg and almond milk and beat for 2-3 minutes until fluffy. Add the vanilla extract and combine.

4. In three batches, fold in the dry ingredients into the wet ingredients with a spatula until just combined. Fold in the chocolate chips.

5. Refrigerate the dough for 30 minutes and then spread in the cast iron skillet. Bake for 25-30 minutes or so. I like it when the center isn't quick done yet. The toothpick test is always a good method ;). 

I recommend dolloping big spoonfuls of ice cream right on top and enjoying with a spoon and a group of friends right out of the skillet. 

Still craving something sweet? Try my dark chocolate almond butter cups or flourless blondies