This gluten free pizookie recipe turns out 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!!
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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. Whatever 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. You only need a few simple ingredients like 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 instead of regular butter.
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.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Oats – Use rolled oats, not quick oats. Be sure your oats are labeled gluten free! I used Gluten Free Oats by Bob’s Red Mill. Be sure to look for the big GF label on the bag.
- 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:
- Dolce Leche sauce (I buy it at Trader Joe’s)
- Hot Fudge
- Bourbon Butterscotch Sauce (see the picture below!)
- Old-Fashioned Vanilla Cream Sauce
Step-By-Step Photos and 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!
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Step 1: Add all dry ingredients to a large
Step 2: In a separate smaller bowl, microwave the butter for 25-30 seconds. Combine all of the wet ingredients and whisk to blend.
Step 3: Mix the wet ingredients into the dry ingredients. You will get a cookie batter that isn’t too firm.
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
Frequently Asked Questions:
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.
I do not recommend using quick oats because your cookie will be mushier.
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.
More Gluten Free Cookie Recipes:
- If you can’t decide between a brownie or a cookie, these Gluten Free Brookies are a great compromise cookie.
- If you love a melt-in-your-mouth cookie, these Gluten Free Russian Tea Cookies are one of my favorites.
- Who can say no to these Gluten Free Nutella Linzer Cookies? Nutella is so good in them.
- My regular gluten-free oatmeal raisin cookies recipe also makes the best Gluten Free Oatmeal Cream Pies.
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 will help others know this recipe is delicious. Thank you!
Gluten Free Pizookie Cookie
Ingredients
- 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
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Instructions
- 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.
Notes
- 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.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- This cookie will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.)
What’s does a stick of butter weigh please? In my country they don’t sell butter by the stick. Thanks.
Hi Bob, A stick of butter is the equivalent to 1/2 cup or 113.4g
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?
Hi Heather, you would probably want an 8×8 pan. Have a good evening :-).
I didn’t think bourbon was gluten free, is there a specific brand you use to make the sauce?
Hi Jessica, Thanks for writing. Research goes back and forth a lot on whether whiskey is gluten free. I like two articles. One is https://www.verywell.com/is-bourbon-gluten-free-562408 Gluten Dude’s take on this: http://glutendude.com/alcohol/what-alcohol-is-gluten-free/ I do not react to whiskey, nor does my husband. I hope this helps. Sandi