If you’ve been craving a giant, gooey cookie, this gluten-free oatmeal skillet cookie (aka gluten-free pizookie) is exactly what you need! It’s chewy, buttery, and baked right in a cast-iron skillet for the easiest clean-up ever. Top it with a big scoop of vanilla ice cream and a drizzle of caramel sauce…and try not to eat the whole thing in one sitting.
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This simple, one-bowl recipe is perfect for beginners. If you’re new to gluten-free baking or just want a fast and fun dessert, you’re going to love how easy this skillet cookie is to make.
❤️ Sandi’s Summary
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A gf pizookie is basically a giant gluten-free cookie baked in a skillet, like a pizza-sized cookie. You slice it into wedges and top it with your favorite ice cream and sauces. One of my kids was in math class when I was testing this recipe and said, think of it this way: a warm cookie + a cold creamy topping = pure magic.
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 gluten-free oatmeal skillet cookie cake is:
- gluten-free
- nut-free
- soy-free
- Make this recipe dairy-free using vegan stick butter instead of regular butter.
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 because they make regular oats as well.
- Gluten-Free Flour Blend – Any brand of gluten-free flour will work in this recipe, but avoid using any gluten-free flour blend that contains 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.
- Baking Powder – Use aluminum-free for best results.
- Ground Cinnamon – Adds cozy flavor that pairs perfectly with oats and raisins.
- Butter – Unsalted butter is best in this recipe. Use vegan butter if you are dairy-free.
- Eggs – One large egg holds everything together.
- 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 are not exposed to gluten.
How to Make a Gluten-Free Pizookie (Step-By-Step)
Note From The Kitchen: There’s something extra cozy about a warm cookie baked in a skillet, and this gluten free oatmeal version is one of my favorites. The edges become perfectly crisp, while the center remains soft and chewy, especially when served warm with a scoop of ice cream on top. This recipe comes together quickly with simple ingredients, and there’s no need to chill the dough. It’s the kind of dessert that feels special without any fuss.
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Step 1: Combine the dry ingredients. In a large bowl, whisk together the gluten-free oats, gluten-free flour, brown sugar, cinnamon, baking powder, and a pinch of salt. Stir in your raisins, chocolate chips, or whatever mix-ins you’re using!
Step 2: Mix the wet ingredients. In a smaller bowl, melt the butter in the microwave (about 25–30 seconds). Add the egg and vanilla extract, and whisk until smooth.
Step 3: Combine the wet and dry ingredients. Mix the wet ingredients into the dry ingredients. Stir until a soft, slightly sticky cookie dough forms.
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
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use can affect the moisture of the batter. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Bake the cookie. Bake at 350ºF for 20 minutes, until the edges are golden and the center is just set. (A little gooey in the center is perfect!) The actual baking time can vary if you use a different sized skillet.
Don’t have a cast-iron skillet? If you don’t have a
See my Gluten Free Cookie Troubleshooting Guide and my favorite Cookie Baking Tools for even more cookie-baking tips.
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. You can go as simple or as over-the-top as you want! Dolce Leche sauce from Trader Joe’s is so good!! Here are some fun ideas for sauces:
- Vanilla ice cream
- Warm caramel sauce
- Hot fudge
- Dolce leche
- Butterscotch sauce
- Whipped cream
- Bourbon Butterscotch Sauce (see the picture below!)
- Old-Fashioned Vanilla Cream Sauce
Storage and Freezing Tips:
Store the untapped leftover cookie in an airtight container. If you topped it with ice cream and it melted into the cookie, you will need to store it in the refrigerator. It will keep fresh for 3-4 days.
Freeze the gluten-free pizookie in a quart-sized freezer-safe zipper bag whole or in slices. Reheat in the microwave for 20-30 seconds, depending on the size you are reheating.
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.
- 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?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gooey Gluten Free Oatmeal Cookie
Ingredients
Equipment
Method
- Preheat the oven to 350º F. Grease a 10-inch cast-iron skillet.
- Combine in mixing bowls or a stand mixer 12 tablespoons unsalted butter (partially melted), 2 large eggs, 1 teaspoon pure vanilla extract. Whisk to combine or add a paddle attachment to the stand mixer and mix on low speed.
- In a mixing bowl, combine the 3/4 cup brown sugar, 1 1/4 cup gluten free flour blend, 3/4 cup gluten free whole oats, and 1/2 teaspoon ground cinnamon. Whisk to blend. I like to mix the dry ingredients before adding them to a mixer so they are evenly distributed.
- Mixer: Slowly add the dry ingredients to the stand mixer. Mix until a soft cookie dough forms. Mixing Bowls: Pour the wet ingredients into the dry ingredients and mix into soft cookie dough.
- If you haven't yet, grease a cast-iron skillet with butter or cooking oil.
- Pour the cookie batter into the cast-iron skillet and bake for 20-25 minutes. The baking time can vary if you use a different pan type. The pizookie is finished baking when the sides are golden and the middle is slightly firm but very soft.
- Remove the baked pizookie (aka giant cookie) from the oven.
- Serve warm. Top with ice cream and bourbon butterscotch sauce. See the NOTES below for the butterscotch sauce recipe.
Nutrition
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. Other blends will also work.
- If your gluten free flour blend doesn’t contain a binder, please add 3/4 teaspoon of Xanthan Gum or Guar Gum.
- 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 fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
- Butterscotch Bourbon Sauce: https://www.fearlessdining.com/bourbon-butterscotch-sauce/
Nutritional 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.
Tried this recipe?
Let us know how it was!
(*Note, this post was updated from an older 2016 post with new photos.)
I don’t see the butterscotch recipe in the notes
Hi Mary, I responded to your note. I added the recipe to the recipe card. It was in the recipe’s post.
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