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 (With Ice Cream and Fudge!)
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!
Just wow! We’ve just made this and it turned out so well 🙂
Thank you!
I am so glad you loved this skillet cookie. Thank you, Tracy!
Sounds great
Thank you, Kim.
These look and sound delicious! Do you know if I can use vegan butter in place of regular butter? My daughter has to eat GF and DF for the time being.
Hi Farrah, You can definitely use a plant-based butter in this recipe.
Exited to try this, and I REALLY want to use the baileys chips, but can’t find them anywhere.. any suggestions???
I did a quick search and many Walmart stores carry them.
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?
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?
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
This is the blend I used. If you are making these as cookies, you definitely want to chill the dough.
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
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.
I used a 10 inch cast iron skillet.
Hi there, I was wondering if I can use coconut sugar with this recipe? Or something else besides brown sugar? Thank you!
Hi Cheryl, I haven’t tested coconut sugar, but it should work in theory.
Hello!
What size of cast iron skillet did you use for this recipe?
Thanks in advance
Hi Jancelly, I used a 10-inch cast iron skillet.
Hi , can you substitute some of the flour with cocoa powder.
Thanks
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!
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
Hello! Would this work the same in a regular baking tin if i didn’t have a cast iron skillet?
Hi Sam, you can definitely make this in an 8×8 pan.