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. This gluten free skillet chocolate chip cookie recipe is what a cookie should be. Slightly soft, chewy, and full of melted chocolate chips.
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!
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!
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!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – 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 have not tested other flours.
- Binder – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 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.
For more tips, check out my Gluten Free Cookie Troubleshooting Guide and Tools for Baking Cookies.
Step-By-Step Photos and Directions:
Are you ready to make this delicious gluten-free skillet cookie recipe?
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Step 1: Add your dry ingredients to a large
Step 2: Mix the partially melted butter, egg, and vanilla in a 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 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.
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 cookies). If you make these into drop-style cookies, bake for 8 minutes.
You can also make these Gluten Free Maple Walnut Cookie Bars in a skillet!
Tips For Success
1. 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.
2. 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.
3. Be sure to grease the cast iron skillet with a little light cooking oil so the cookie comes out easily.
Frequently Asked Questions:
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. Direct heat on the bottom of the pan will burn your cookie.
This cookie will keep up to 4 days in an airtight 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.
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
Instructions
- 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.
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.
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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.
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!
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.