Name: Gluten Free Chocolate Chip Skillet Cookie
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup Unsalted Butter, melted; 1/2 cup Light Brown Sugar, packed; 1/4 cup Granulated Sugar; 1 Large Egg; 1 tsp Pure Vanilla Extract; 1 1/3 cups Gluten Free 1-to-1 Baking Flour; 1/2 tsp Baking Soda; 1/4 tsp Salt; 3/4 cup Semi-Sweet Chocolate Chips; Vanilla Ice Cream, for serving

If you’ve been looking for a gluten free dessert that actually feels like a treat, this one is it. A big, warm chocolate chip cookie baked right in a cast iron skillet.

I know a lot of gluten free baked goods can turn out dry or crumbly. This skillet cookie is the opposite. It’s soft and chewy in the center with golden, slightly crisp edges.

The recipe is simple and comes together in about 30 minutes from start to finish. One bowl for the dough, one skillet to bake it in, and very little cleanup.

It’s loaded with chocolate chips and tastes just as good as any traditional cookie recipe. Nobody will guess it’s gluten free unless you tell them.

Top it off with vanilla ice cream while it’s still warm and you’re in for something really special. Let me show you how easy it is.

Why You’ll Love This Recipe

It’s Gluten Free and Actually Tastes Amazing – This skillet cookie uses gluten free 1-to-1 baking flour so nobody at the table will even realize it’s gluten free because it tastes just like the real deal.

Warm and Gooey Center – The slightly underdone center stays soft and melty, giving you that perfect gooey chocolate chip cookie experience that you just can’t get from regular cookies on a baking sheet.

Served Straight from the Skillet – There’s something so fun and cozy about eating a giant cookie right out of a cast iron skillet, and it makes for an impressive dessert when you have friends or family over.

Only One Bowl Needed – You mix everything in a single large bowl before pressing it into the skillet, which means barely any cleanup and more time actually enjoying your cookie.

Ingredients

1/2 cup Unsalted Butter, melted
1/2 cup Light Brown Sugar, packed
1/4 cup Granulated Sugar
1 Large Egg
1 tsp Pure Vanilla Extract
1 1/3 cups Gluten Free 1-to-1 Baking Flour
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Semi-Sweet Chocolate Chips
Vanilla Ice Cream, for serving

How to Make

Step 1

Preheat the oven to 350 F. Lightly grease an 8 or 9-inch cast iron skillet.

Step 2

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract and whisk until well combined.

Step 3

Add the gluten free 1-to-1 baking flour, baking soda, and salt. Stir with a rubber spatula until a thick dough forms with no dry streaks remaining. Fold in the chocolate chips.

Step 4

Press the dough evenly into the prepared skillet. Scatter a few extra chocolate chips on top if desired.

Step 5

Bake for 22 to 26 minutes until the edges are golden brown and set but the center still looks slightly underdone. It will firm up as it cools.

Step 6

Let cool for 5 to 10 minutes, then serve warm straight from the skillet with scoops of vanilla ice cream on top.

Helpful Tips

Use the Right Gluten Free Flour

This recipe specifically calls for a gluten free 1-to-1 baking flour, and that matters a lot. These blends are designed to replace regular all-purpose flour directly, and they usually contain xanthan gum which helps bind everything together the way gluten normally would.

If you use a gluten free flour that doesn’t have xanthan gum already mixed in, the cookie will be crumbly and fall apart when you try to serve it. Check the ingredients on your flour bag before you start.

Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure are two common ones that work well here.

Make Sure the Melted Butter Isn’t Too Hot

After you melt the butter, let it sit for a few minutes before you mix it with the sugars and egg. If the butter is really hot when you add the egg, it can start to cook the egg and you’ll end up with little scrambled egg bits in your dough.

It should feel warm to the touch but not steaming. About 5 minutes on the counter after melting is usually enough to bring it down to the right temperature.

Pack the Brown Sugar

When the recipe says “packed” brown sugar, it means you should press the sugar firmly into the measuring cup so there are no air pockets. Scoop it in and push it down with the back of a spoon until it’s tightly packed to the top.

If you just loosely scoop it, you’ll end up with less sugar than you need. That will make the cookie less chewy and less sweet than it’s supposed to be.

Frequently Asked Questions

Can I use a regular baking pan instead of a cast iron skillet?

Yes, you can use an 8 or 9-inch round cake pan or even a square baking pan instead. Just make sure to grease it well so the cookie doesn’t stick.

Keep in mind that a cast iron skillet holds heat really well, which is what gives the edges that nice golden crispness while keeping the center gooey. A regular pan will still work, but the texture may be slightly different and you might need to adjust the baking time by a minute or two.