This gluten free pizookie cookie is moist and delicious! This giant cookie is baked in a cast-iron skillet for easier cleanup! We topped this delicious cookie with vanilla ice cream and caramel sauce. It is so hard to resist!!


Today is all about this incredible giant gluten-free oatmeal cookie, aka a gluten-free pizookie. I like to call it a “pizookie” because it resembles a pizza. Any way you call it, my kids go crazy over this gluten-free pizookie recipe!

The bigger, the better!! This gluten free skillet cookie is so easy to make. All you need are a few simple ingredients like certified gluten free oats, brown sugar, butter, gluten free flour, chocolate chips or raisins, an egg, vanilla, and cinnamon.

I have been experimenting with baking in my cast iron skillet lately. I love how easy it is to bake with this skillet. It retains heat beautifully, making your baking turn out even. I had a cast-iron skillet for a long time that sat neglected under my stove for years.

If you love cookies, you will want to try all my delicious gluten free cookies recipes on the blog! And…if you love big cookies, wait until you try this incredible Gluten Free Skillet Cookie recipe!

Allergen Information:

This big oatmeal cookie is gluten-free, nut-free, and soy-free. You can make this cookie recipe dairy-free by using vegan stick butter in place of regular butter.

A giant oatmeal cookie that was baked in a cast iron skillet.

Cookie Baking Tips

1. Let the cookie dough sit for 15 minutes to allow the oats to absorb some of the moisture.
2. Lightly grease the cast iron skillet so the cookie doesn’t stick.
3. If you use a baking pan, use an 8×8 pan lined with parchment paper.
4. Use gluten free frosting to pipe decorations for a birthday.

See my Gluten Free Cookie Troubleshooting Guide and my favorite Cookie Baking Tools for even more cookie baking tips.

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Photos of the oatmeal skillet cookie ingredients.

Ingredient Notes:

  • Gluten Free Oats – Use rolled oats, not quick oats. Be sure your oats are labeled gluten free!
  • Gluten Free Flour Blend – Most brands of gluten free flour will work in this recipe but don’t use any gluten free flour blend with bean flour. You can use my DIY Gluten Free Flour Blend if you need a gum-free blend.
  • Brown Sugar – light or dark brown sugar both work well.
  • Butter – Use unsalted butter. Use vegan butter if you are dairy-free.
  • Eggs – Use size large.
  • Vanilla Extract – I recommend using pure vanilla extract.

Gluten Free Oats Are Critical:

I can’t stress enough how important it is to use gluten free oats. Regular oats are easily cross-contaminated with gluten every step of the way, from growing in the fields to harvesting equipment to silo storage. Gluten free oats are grown with a purity protocol to ensure they do not get exposed to gluten.

Topping Ideas:

If you are an ala mode person like me, you are going to want a gooey sweet sauce to drizzle over your gluten free oatmeal pizookie cookie. Here are some fun ideas for sauces:

Step-By-Step Directions:

It is so easy to learn how to make a skillet cookie! Not only are cookie skillets easy to make, but they can also be used for birthdays and celebrations!

The dry ingredients in a bowl.

Step 1: Add all dry ingredients to a large mixing bowl. Use a whisk to blend thoroughly. Make sure your whole rolled oats are gluten free! Stir in your mix-ins.

Step 2: In a separate smaller bowl, microwave the butter for 25-30 seconds. Combine all of the wet ingredients and whisk to blend.

Wet ingredients poured onto the dry ingredients in a bowl.

Step 3: Pour the wet ingredients into the dry ingredients and mix well. You will get a cookie batter that isn’t too firm.

The oatmeal cookie batter in a cast iron skillet.

Step 4: Pour the cookie dough into a greased cast-iron skillet. I like to use coconut oil to grease the skillet. Spread the batter out so that it is evenly disbursed, and bake the skillet cookie for 18-20 minutes at 350º F.

Because you are baking this cookie dough as a giant cookie, you will need to bake this cookie longer than small cookies. If you don’t have a cookie sheet or an 8×8 baking pan, this recipe is for you!

Recipe FAQ:

Can you make this gluten free oatmeal skillet cookie recipe as drop-style cookies?

You can easily make this cookie recipe drop style. To do this, line a baking sheet with parchment paper. Use a cookie scoop to drop balls of cookie dough onto the parchment paper.

Can you use quick oats?

I do not recommend using quick oats because your cookie will be mushier.

How do you store the leftover skillet cookie?

Store this oatmeal skillet cookie in an airtight container in the refrigerator. It will keep fresh for up to 4 days. You can also cut it and freeze it in zip-style freezer bags.

This delicious Bourbon Butterscotch Sauce tastes fantastic on this Gluten Free Blond Brownie!

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!

A slice of skillet cookie on a plate. It is topped with a scoop of ice cream and hot caramel.

Gluten Free Pizookie Cookie

Sandi Gaertner
Easy gluten free oatmeal cookie recipe baked in a cast iron skillet
5 from 6 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 125 kcal


  • ½ cup butter, unsalted * see note
  • ¾ cup brown sugar or coconut sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 ¼ cup gluten free flour blend * see note
  • ¾ cup gluten free whole oats * see note
  • ½ teaspoon cinnamon


  • Preheat the oven to 350º F.
  • Grease a cast iron skillet
  • In a mixer, add wet ingredients and mix on low.
  • Gradually add the dry ingredients.
  • Pour the batter into the cast iron skillet.
  • Bake for 20 minutes.
  • Top with ice cream and bourbon butterscotch sauce.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
  5. This cookie will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 125kcalCarbohydrates: 26gProtein: 3gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 15mgPotassium: 48mgFiber: 2gSugar: 14gVitamin A: 40IUVitamin C: 1mgCalcium: 27mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

(*Note, this post was updated from an older 2016 post with new photos.)

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Recipe Rating


  1. Can I make this in any other type of baking dish if I don’t own a cast iron skillet? Like a 9×13 pan as “cookie bars?” If so, what’s the cook time?

  2. Sweet! I’ve never tried to make a skillet like this but it looks increadible succulent, especially your Bourbon Butterscotch Sauce ?
    – Natalie Ellis

  3. I didn’t think bourbon was gluten free, is there a specific brand you use to make the sauce?

  4. Oatmeal cookies are one of my favorites! And I love the fun of a skillet cookie! That sauce looks to-die-for! And I can’t wait to make this whole dessert! yum!

  5. Oh my goodness this looks amazing. I’m a huge fan of oatmeal and skillet dishes. Love the gooey caramel photo!

  6. As if the cast iron skillet cookie wasn’t enough….the butterscotch sauce sounds fantastic. What an awesome combination!!