This homemade gluten-free skillet cookie recipe has a delicious buttery, chewy cookie texture. It is made with simple ingredients, including gluten free flour, brown sugar, eggs, butter, and vanilla extract. It makes a delicious, casual gluten-free dessert. Top this cookie with vanilla ice cream and hot fudge.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This gluten-free skillet cookie is a crowd-friendly dessert with crispy edges and a soft, gooey chocolate chip center. Ready in 30 minutes and tested with two flour blends
I have been testing a few cookie recipes, and I am really excited about this gluten-free skillet chocolate chip cookie recipe. It is what a cookie should be. Soft, chewy, and full of melted chocolate chips.
It makes a great cookie for a birthday celebration or a gluten-free dessert anytime. Cookies are our passion. We hope you will try some of our favorite gluten-free cookie recipes! If you want more skillet recipes, here are 20+ gluten-free skillet recipes we love for breakfast, dinner, and dessert!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I have tested two different flour blends in this skillet cookie recipe. I found King Arthur Measure for Measure and Bob’s Red Mill 1:1. Both worked very well; I found I needed to add 1 tablespoon of extra flour using the Bob’s blend. Other flour blends work, but each has a different starch-to-grain ratio. You may need to adjust the moisture level with more flour or butter. Read Why Gluten Free Flour Blends Vary to learn more.
- Binder – Binders are what hold together your gluten free baked goods. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon. Read Why You Need Binders in Gluten Free Baking to learn more.
- Baking Powder – Use aluminum-free baking powder. This gives some fluffy lift to the skillet cookie.
- Bailey’s Chips or Chocolate Chips – Feel free to use chocolate chips if you can’t find Bailey’s chips. If you are dairy-free, several brands, including Enjoy Life and Guittard, make dairy-free chocolate chips. If using chocolate chips, I liked the semi-sweet chocolate chips because they balance the sweetness of the brown sugar without making the cookie taste overly rich. Any chocolate chip works
- Butter – Use unsalted butter. Butter gives this skillet cookie that chewy cookie texture. Make this gluten free cookie dairy-free using plant-based butter like Earth Balance.
- Eggs – Use large eggs.
- Vanilla Extract – I tested pure vanilla extract and do not recommend imitation vanilla. You can taste the difference.
For more cookie tips, check out my Gluten Free Cookie Troubleshooting Guide and Tools for Baking Cookies.
How To Make A Gluten Free Skillet Cookie (Step-By-Step):
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Step 1: Combine the dry ingredients in a large
Step 2: Mix the partially melted butter for 25 seconds. Whisk in the egg and vanilla in a mixing bowl.
🔑 Sandi says:Note: You can also use a stand mixer with a paddle attachment or an electric hand mixer to mix up your dough. Add the chips in after the cookie dough is formed, so they are not chopped.
Step 3: Pour the wet ingredients into the dry ingredients, add 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.
Step 4: Spread the cookie dough out evenly in a greased 10-inch cast-iron skillet. I used butter to grease the pan. This helps to prevent the cookie from sticking to the pan. Many skillets can not handle the heat of an oven, so be sure to use a pan that can safely transfer to the oven. If you do not have one, make the cookie in a 10-inch springform pan.
Optional: Rest the dough in the pan for 10-15 minutes. This rest time helps soften the rice flour in the blend, eliminating grit.
👀 Sandi Says: If you are using Authentic Foods Multiblend, you do not have to rest the dough because its flour blend is milled extra-fine. I have never had Authentic Foods flour blends turn out gritty from all of the testing I have run.
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 cookies). If you make these into drop-style cookies, bake for 8 minutes.
The edges should look set and lightly golden before you pull this from the oven. The center will still look slightly underdone. Don’t worry, this is what you should see when the cookie comes out of the oven. It continues to cook in the hot skillet after you remove it from the oven, and if you wait until the center looks fully set, the cookie will be overdone and loose the chewiness.
This cookie will keep up to 4 days in an airtight container or up to 4 months in the freezer. You can also make these Gluten Free Maple Walnut Cookie Bars in a skillet!
More Gluten Free Cookies Recipes:
Need a great gluten free cookie recipe? Here are a few of our favorites:
- 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.
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!
The Ultimate Gluten-Free Skillet Cookie
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 large eggs
- ½ cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- ½ cup BAILEYS® Original Irish Cream Baking Chips or another flavor chip
Method
- Preheat the oven to 350º F.
- In a large mixing bowl, add 1 1/2 cup gluten free flour blend, 1 cup brown sugar,1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt. Use a wire whisk to blend.
- In a smaller bowl, add 2 large eggs, partially melted 1/2 cup unsalted butter, and 1 teaspoon pure vanilla extract Whisk.
- Pour the wet ingredients into the dry ingredients and add 1/2 cup BAILEYS® Original Irish Cream Baking Chips (or any flavor of 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.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1. Both worked very well, I found I needed to add 1 tablespoon of extra flour using the Bob’s blend. Other blends will work, but you may need to add more flour or butter to get the right cookie dough consistency. Make adjustments 1 TBSP at a time.
- If your gluten free flour blend does not contain Xanthan Gum or Guar Gum, please add 3/4 of a 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 airtight container, or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older December 2019 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
What would the amounts be for a 12” skillet?
Hi Patty, I have not made this recipe to go in a 12″ skillet, and I do not know how much additional ingredients you would need. Perhaps making an extra half recipe would help fill the pan?
Made this while snowed in this weekend and it was wonderful! I baked a few minutes less because I like mine gooey. I think it would also be wonderful iced and made into a cookie cake!!!
I am so glad you loved the recipe, Misty. Thank you very much for coming back to leave a nice review.
I made this recipe today. I used King A, and mini chocolate chips plus I baked them in cupcake liners so I could share and so I wouldn’t eat so much at once. I scooped with the small cookie scoop and after 16 scoops, I put the last of the dough in an 8″ skillet. Perfect fluffy cookies!! Thanks!!
You are very welcome, Nancy. I am so glad you enjoyed this cookie recipe.
I have a question…what size of cast iron skillet do you recommend for this recipe?
Hi Katie, I used a 10 inch cast iron skillet. I hope this helps.
I found this recipe a few days ago. I made it for a “date night” with my husband while we watched a movie. It turned out fabulous! He’s not GF and he also really enjoyed it. I liked it so much I decided to make another one 2 days later for our children. I substituted the baileys chips for allergen free chocolate chips and it turned out great.
I am so glad you loved this skillet cookie. I know a lot of readers have had a hard time finding the Bailey’s chips, so chocolate chips are a great swap.
I can’t rate this yet. Where do you get Baileys Baking Chips? I can’t find any in the entire state of Colorado.
Hi Debbie, these have been more difficult to find lately. Instacart in our area, San Jose California, shows Sprout carries them. YOu should be able to swap any flavor chip if you can’t find the Bailey’s chips.
Fabulous! My son brought over his new girlfriend and I bought an iron skillet just so I could make this properly (he loves the skillet cookie served at a restaurant called Cheddar’s). To copy the restaurant, I added vanilla bean ice cream, whipped cream, and drizzled chocolate sauce across the top. It was delicious even though I had to make modifications because I had a 12 in. skillet and a small individual-sized skillet. I doubled the recipe and had WAY too much batter. Seeing that it would get too dark on top, I covered the dough with 4 layers of extra thick foil and turned the heat down to 300. This cookie was even more delicious the next day cold! We loved it!
Before trying a new recipe, I read all the comments so I can get pointers from other people’s success/disasters. I noticed someone had trouble with the cookies spreading too much when baked on a sheet instead of in a contained skillet. My dough was not as stiff as usual cookie dough and also would have spread too far if I hadn’t had it in a skillet. I think just having the butter VERY soft but not partially melted would help with that. I also intend to try the recipe next time with only 6 T. of butter instead of 8.
(I make my own GF flour blend from a copycat recipe of Bob’s Red Mill 1:1, so Bob’s works well in this recipe)
I’m very grateful for your hard work in preparing this perfect recipe! My daughter was diagnosed with multiple food allergies over 6 years ago. Giving up treats as well as much-loved foods has been disheartening. Fearless Dining Sandi, you have my utmost respect and thanks. Many blessings to you!
I love this, Felicia!! I am so glad everyone loved this recipe!! My daughter also has a lot of food allergies, and you have my utmost respect that you work so hard to make things she can eat.
Can you make the dough and keep in the fridge for a day before baking?
Hi Erica, You can keep the dough in the fridge. Make sure to really keep it wrapped in plastic wrap or airtight container so it doesn’t dry out.