If you love the flavor of Bailey's Irish Cream, you are in for a special treat with this gluten-free skillet cookie recipe! You will be hooked too with one bite of this deliciously moist and chewy gluten-free pizookie (yup, that is a thing!).
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We have been baking up a storm here at the Fearless Dining household, trying to get ready for the holidays. Although we have our favorite cookie recipes, we are always experimenting with flavors to come up with new gluten-free cookie recipes.
I am super excited to share my newest discovery with you. This is for those who love Bailey's Irish Cream. There is a new chocolate chip in town, and this one has all of the flavors of Bailey's!! BAILEYS® Original Irish Cream Baking Chips are non-alcoholic, kosher dairy, semi-sweet baking chips that help bring the smooth taste of BAILEYS® to all your favorite homemade desserts!
Cookies are our passion. We hope you will try some of our favorite gluten-free cookie recipes!
Why This Recipe is Great:
- Perfect Texture: This gluten free skillet chocolate chip cookie recipe is what a cookie should be. Slightly soft, chewy, and full of melted chocolate chips.
- Celebration: It makes a great cookie for a birthday celebration or a gluten-free dessert anytime.
- Flexibility: You can make it as a giant cookie or use the cookie dough to make drop-style cookies.
- Make Ahead: This is a great recipe to make and bake when needed. You can even freeze the cookie dough for later.
Skillet Cookie vs. Pizookie?
Do you prefer to call this cookie a giant, skillet, or pizookie? This has been hotly debated in our house, and we still have not determined a winner on this one.
A pizookie is a cross between a cookie and a pizza...cookie style! Whatever you decide to call this cookie...you will want to make this recipe over and over again with these new chips!
Making this recipe with the kids was so much fun. This cookie is so good with vanilla ice cream and hot fudge!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten Free Flour Blend - 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 have not tested other flours.
- Binder - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add one teaspoon.
- Baking Powder - Use aluminum-free.
- Baileys Chips - Feel free to use chocolate chips if you can't find these specialty chips.
- Butter - Use unsalted butter.
- Eggs - Use size large eggs.
- Vanilla Extract - Use pure vanilla extract and not imitation.
Substitutions:
- For dairy-free, use plant-based butter.
- If you can't find Bailey's chips, use any chocolate chips or flavored chips.
- Bob's Mill Egg Replacer works to make this cookie egg-free.
Tips For Sucess:
- Use room-temperature butter and eggs. Using butter and eggs at room temperature sounds a little weird, but it dramatically helps how your cookies will turn out. You'll thank yourself later if you try it.
- Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake.
- Be sure to grease the cast iron skillet with a little light cooking oil so the cookie comes out easily.
For more tips, check out my Gluten Free Cookie Troubleshooting Guide and Tools for Baking Cookies.
I always recommend mixing any batter by hand. That means don't use a stand mixer. Mixing by hand means your baked goods will turn out light and fluffy. Mixing by hand can be a pain, but using these bowls with rubber bottoms makes it easier. They don't slide all over the counter while you mix your wet and dry ingredients together.
Recipe Step-By-Step Directions:
Are you ready to make this delicious gluten-free skillet cookie recipe?
Step 1: Add your dry ingredients to a large
Step 2: Mix the melted butter, egg, and vanilla in a bowl.
Step 3: Pour the wet ingredients into the dry ingredients, add Bailey's chips, and mix well. If you are making drop cookies, chill the cookie dough. You do not need to chill the dough if baking in a skillet.
🔑 Sandi says: Note: you can also use a stand mixer or electric hand mixer to mix up your dough. Add the chips in after the cookie dough is formed so they are not chopped.
Step 4: Your dough is now ready to put into the skillet! Add the dough to the pan and let it sit for 10 minutes (optional.) This helps soften the rice flour in the flour blend to eliminate grit. Note: with Authentic Foods Multiblend, you don't have to do this because their flour blend is milled extra fine.
Step 5: Bake your cookie for 20 minutes at 350º F or until done (depending on the size of your pan or if you make these drop style.) If you make this into drop-style cookies, bake for 8 minutes.
You can also make these Gluten Free Maple Walnut Cookie Bars in a skillet!
Recipe FAQ:
Baking cookies in your cast-iron skillet is really easy. Rub butter or coconut oil all along the bottom and sides of the pan. Add your cookie dough and bake!
I used a 10-inch cast-iron skillet to make this gluten free skillet chocolate chip cookie. If you want to use a larger skillet, you will need to double the recipe.
That is a great question; unfortunately, you can't make this cookie stovetop. The direct heat to the bottom of the pan will burn your cookie.
This cookie will keep up to 4 days in an air-tight container or up to 4 months in the freezer.
More Gluten Free Cookies Recipes:
- Everyone will love this Edible Gluten Free Cookie Dough. It is egg-free, so it's safe to eat by the spoonful.
- This is Mr. Fearless Dining's ultimate favorite gluten free cookie recipe. Gluten Free Cowboy Cookies are crazy good!
- These Gluten Free Cream Cheese Sugar Cookies are great if you love sprinkles.
📖 Recipe
The Ultimate Gluten-Free Skillet Cookie
*As an Amazon Associate, I earn a small commission from qualifying purchases.
Ingredients
- 1 ½ cup gluten free flour blend * see note
- 1 cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 eggs
- ½ cup butter melted
- 1 teaspoon pure vanilla extract
- ½ cup BAILEYS® Original Irish Cream Baking Chips
Instructions
- Preheat the oven to 350º F.
- In a bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add your wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and add the chips. Mix well.
- Rub a cast-iron skillet with butter or coconut oil and add the cookie dough.
- Press the dough down flat and place the skillet in the oven.
- Bake for 20 minutes until ready.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF 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 drop style cookies, use a cookie scoop to drop the cookie dough onto a parchment-lined baking sheet. Bake for 8 minutes. Remove from the oven and allow to cool on a cooling rack.
- To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cookie needs to bake longer.
- This skillet 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, you may need to adjust your moisture levels in your baked goods.
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.
This post was updated from an older December 2019 post with more recipe details.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Lisa
Exited to try this, and I REALLY want to use the baileys chips, but can’t find them anywhere.. any suggestions???
Sandi Gaertner
I did a quick search and many Walmart stores carry them.
Sheryl
I made your cookies as a drop cookie and they just spread out flat as a pancake. How did you make yours in the picture so that they didn't spread out very much? Did you put the cookie dough in the refrigerator before making the cookies?
Sandi Gaertner
Hi Sheryl, What gluten free flour blend did you use? Once I know, we can further troubleshoot. Starch-heavy blends tend to spread more because there isn't as much grain flour to hold them together. Also, did your gluten free flour blend contain a binder?
Sheryl Smith
I used King Arthur Measure for Measure flour that comes in a white bag and it had xanthum gum in it as a binder.
Thanks,
Sheryl
Sandi Gaertner
This is the blend I used. If you are making these as cookies, you definitely want to chill the dough.
Sheryl
We loved this skillet cookie. It was delicious. When I baked it the outside cooked faster than the middle so when I checked the middle it seemed to be done and the outside edges were really done. When I cut it the middle was not quite done but I didn't want the outside edges being hard and over done. Do you have any suggestions as to how to keep the outside edges from cooking so fast or how to speed up the middles cooking?
Thanks,
Sheryl
Sandi Gaertner
Hi Sheryl, You didn't mention what pan you are using, but if your edges are cooking too fast, you can make a foil cover around the edge to protect them more.
Sheryl
I used a 10 inch cast iron skillet.
Cheryl
Hi there, I was wondering if I can use coconut sugar with this recipe? Or something else besides brown sugar? Thank you!
Sandi Gaertner
Hi Cheryl, I haven't tested coconut sugar, but it should work in theory.
Karen
Hi , can you substitute some of the flour with cocoa powder.
Thanks
Sandi Gaertner
Hi Karen, I haven't tested this so I am not sure. If you do try it, please let me know how it turns out. Are you just looking for more of a chocolate cookie? If so, use my Gluten Free Brownie Cookies recipe and put the batter into a skillet. It is amazing!
Karen
Thank you. I will try that. I try not to use all flour in recipes so it does not taste gluten free . I will try both recipes thanks
Sam
Hello! Would this work the same in a regular baking tin if i didn't have a cast iron skillet?
Sandi Gaertner
Hi Sam, you can definitely make this in an 8x8 pan.
Beth
This looks so decadent! The best pizookie I have ever seen! Whatever you want to call this recipe, I'm going to call it delicious!
Sandi Gaertner
Wow, thank you so much Beth.
Jancelly
Hello!
What size of cast iron skillet did you use for this recipe?
Thanks in advance
Sandi Gaertner
Hi Jancelly, I used a 10-inch cast iron skillet.
Jennifer Banz
Yum! Thanks for sharing!
Sandi Gaertner
You are welcome.