I’m a big fan of cookies, but I’m not always in the mood to make them because sometimes the process of scooping and shaping the cookie dough (not to mention cleaning the baking sheets and silicone liners) can be a bit tedious, especially when I’m in a hurry. Or, you know, when a cookie craving came on strong and I wanted one 10 minutes ago. The solution? A skillet cookie. They have all the great qualities of traditional cookies, but require only half the work and the dough doesn’t have to chill nearly as long. Even better? This particular skillet cookie recipe uses only one bowl.
Although I’ve prepared the cookie in a cast iron skillet, any baking pan will do so long as it’s about 6 inches in diameter (otherwise you’ll need to adjust the baking time accordingly). If you’re feeling extra fancy, evenly divide the dough between four small ramekins, bake until golden, then top with a scoop of vanilla ice cream and maybe even a little hot fudge. The cast iron skillet, however, produces my favorite cookie — one with crispy, golden edges and soft, chewy insides.
The original version of this cookie was a double recipe, so feel free to double all the measurements if you’re making this for a larger group. I recommend baking the doubled version in an 8-to-9-inch cast iron skillet for a few minutes longer than the 6-inch skillet. Any gluten-free flour blend will work in this recipe, but I do not recommend a chickpea-based flour as the flavor is a bit too strong for this particular recipe. I’ve made this recipe with coconut oil, non-hydrogenated shortening, canola oil, and now vegan butter. They were all delicious, but I prefer the texture of the cookie made with vegan butter.
Gluten-free Oatmeal Chocolate Chip Skillet Cookie
Makes 8 servings
- 1/4 cup vegan butter, room temperature
- 6 tablespoons brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon flax meal
- 1 tablespoon non-dairy milk
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon xanthan gum
- 2/3 cup gluten-free flour blend
- 1/2 cup gluten free rolled oats
- 2 to 3 tablespoons mini chocolate chips
- In a large bowl, cream the butter, sugar and vanilla extract with an electric mixer, on high speed until light and fluffy (approximately 30 to 45 seconds).
- Add the flax meal and milk; mix just until combined. Sift in the salt, baking soda, baking powder and flour; mix with electric mixer on high speed for 15 to 20 seconds, then add the rolled oats and chocolate chips and mix just until combined. Wrap dough with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
- When you’re ready to make the cookie, preheat the oven to 350 degrees Fahrenheit, then spread dough into a well-greased 6-inch cast iron skillet. Bake at 350 F for 20 to 22 minutes, or just until golden. Cool in the pan for 30 minutes, then invert the cookie onto a wire rack to cool completely. The cookie will keep in an airtight container for up to 3 days (but I doubt it’ll be around that long).
Photo credit: Ashlae Warner