Gluten Free Skillet Cookie

I love baking this gluten free skillet cookie when I have friends over - it makes a special dessert that's beyond easy to make! This recipe is sort of a cross between oat flour chocolate chip cookies and a gluten free chocolate chip cookie cake, but a unique recipe in its own right. It offers the familiar chewy goodness of choco chip cookies, but it's baked in one pan.

The skillet cookie is delicious served straight out of the oven, preferably topped with a big scoop of ice cream that gets nice and melty on the warm cookie. You could drizzle portions with salted caramel sauce to make them a bit extra, and cutting thick wedges and nibbling on them plain and simple is just fine, too.

Ingredients Needed

Check out everything you'll need to make this big cookie below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - I use unsalted butter, though when I'm in the mood for a more sweet-salty flavor I use salted butter here.
• Brown sugar - I prefer dark brown sugar for the extra caramelly note of sweetness; however, light brown sugar also works.
• Granulated sugar
• Egg - A large or extra-large egg is best.
• Vanilla extract - I use a whole tablespoon of vanilla extract here to really create that quintessential chocolate chip cookie flavor. Use vanilla bean paste if you don't have vanilla extract.
• Oat flour - Learn how to make oat flour easily at home or pick up a (certified gluten-free if necessary) package at the store. Substitute brown rice flour or white rice flour if you don't eat oats.
• Baking soda
• Salt - Fine sea salt or table salt.
• Chocolate chips - I prefer semisweet chocolate chips.

Variations To Consider

• Change up the chocolate - Try milk chocolate or white chocolate chips, or your favorite chopped-up dark chocolate bar!
• Add nuts - Stirring in ½ cup of chopped walnuts will add delicious crunch.
• Vegan - Use non-dairy butter, omit the egg, and use non-dairy chocolate chips.

Tips & Recipe Notes

• Use a cast iron skillet. I love using my cast iron skillet (bought used at Cookin - RIP - in San Francisco over 20 years ago now) whenever possible (see my gluten free pumpkin cornbread for another nice way to make good use of the cast iron). It is sturdy and distributes heat wonderfully, ensuring even baking. That said, if you don't have a cast-iron skillet, any oven-safe skillet will work.
• Try a gluten free flour mix. If you wish, use a 1:1 all-purpose gluten free flour blend (like my homemade gluten free flour blend) instead of the oat flour. Make sure to measure it by weight (210 grams) for accuracy.
• Don't overbake. This is always a bit tricky with gluten-free recipes because they tend to take longer to bake than regular recipes, but - pull the skillet out of the oven even if the center doesn't look totally set. This helps the cookie achieve that lovely fudgy texture (you can also cook it a bit longer to make sure it sets if you don't like to err on the side of underbaking. It will still taste delicious.)
• Then rest a bit. I love serving this cookie warm, and recommend doing so. However, try to let it rest for 15 minutes to fully set. It will still be warm and gooey.
• Brown the butter. For extra depth of flavor, brown the butter first. Heat the butter in a pan set over medium heat, then cook for about 5-8 minutes until the butter is browned and smells nutty.

To Serve

• Ice cream - Vanilla, chocolate, mint chocolate chip, no-churn pumpkin ice cream - this skillet cookie NEEDS to be served with ice cream.
• Frosting - You can make this even fancier by adding simple chocolate icing or
• Whipped cream - Dress up the cookie with a big dollop of homemade or store-bought whipped cream.
• Toppings - Add sprinkles, chopped nuts, chopped candy, mini m&ms ... or make a sundae with the cookie as the base.

Proper Storage

• Counter - Leave the cookie in the pan, cover tightly with foil, and store on the counter for up to 3 days.
• Fridge - Transfer leftover cookie to an airtight container and store in the fridge for up to 5 days.
• Freezer - Transfer the cooled cookie to a freezer-safe sealable bag and store it in the freezer for up to 3 months. Defrost in the fridge before serving.