Gluten Free Chocolate Chip Skillet Cookie Recipe


This warm and gooey, soft and chocolatey Gluten Free Chocolate Chip Skillet Cookie is everything a chocolate chip cookie dreams to be: Crispy and golden on the outside, but slightly chewy and buttery when you bite into it. Warm chocolate chips melt in chunks in the dough, dripping slowly when scooped from the skillet. Let the mouth-watering commence! By containing the cookie batter in one pan rather than scooping a dozen individual cookies, it’s super quick and easy to make, and a time-saver to boot. You can go ahead and wave goodbye to a messy kitchen and sink full of dishes when you make this gluten free chocolate chip skillet cookie (no silicone baking mat or sheet pan needed for this one).

Naturally sweetened with coconut sugar and maple syrup, and without gluten, this recipe isn’t as heavy and unduly sweet as the average run-of-the-mill chocolate chip cookie— Read up on the benefits of unrefined sugars here. It’s sure to hit all the same flavor profiles, though, thanks to a dash of vanilla extract, melted butter, and your favorite chocolate chips. Plus, the addition of smooth tahini (sesame seed paste) leads to uber-creamy results and an extra depth of flavor. A cast iron skillet will yield picture-perfect edges, but any oven-safe skillet will work great as well. Since it's easy to whip up and generally adored by all, there are plenty of chances to share this delicious treat. It’s also a good go-to dessert for a game day or even a fancy date night at home.


Scoop servings onto individual dessert dishes when it's still warm, or go straight in with a spoon (we promise we won’t judge). Then, we recommend topping it off with a dollop of vanilla ice cream or a whip of sweetened cream for a cool contrast to the warm sweetness. Spoon, meet mouth.

Ingredients

Directions

  1. Preheat the oven to 325ºF and grease cast iron or oven-safe skillet.

  2. In a large bowl, whisk together eggs, tahini, maple syrup, coconut sugar, butter, dairy free milk, and vanilla extract.

  3. Fold in almond flour, baking soda, and salt and mix until just combined. Fold in chocolate chips.

  4. Pour batter into a 10 inch cast iron or oven-safe skillet and bake 35-40 minutes or until golden brown.


Skillet








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