Gluten-Free Cookie Skillet
By the Gluten Free Recipes team ·
A warm, gooey chocolate chip cookie baked right in a skillet, boasting a perfectly crisp edge and a soft, chewy center. This delightful dessert offers rich chocolatey bursts in every bite, making it an irresistible treat for any occasion.
At a glance: This easy desserts recipe yields 4 servings in about 27 minutes (15 min prep, 12 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cookie Skillet: When preparing this desserts recipe, to prevent cross-contamination, always ensure that all ingredients, especially packaged and processed items like chocolate chips and flour blends, are certified gluten-free. Be mindful of shared kitchen equipment that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cookie Skillet: This recipe is gluten-free, utilizing a certified gluten-free flour blend and ensuring all other ingredients are free from gluten-containing grains.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup certified gluten-free chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 9-inch oven-safe skillet with parchment paper, ensuring the paper extends slightly over the edges for easy removal. This preparation will prevent sticking and make serving a breeze.
- 2
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes, until the mixture is light, fluffy, and pale yellow. Then, beat in the large eggs one at a time, followed by the pure vanilla extract, mixing until each addition is fully incorporated and the batter is smooth.
- 3
Gradually add the certified gluten-free all-purpose flour blend and salt to the wet ingredients. Mix on low speed or by hand with a spatula until just combined, being careful not to overmix. The dough should be thick and slightly sticky.
- 4
Gently fold in the certified gluten-free chocolate chips until they are evenly distributed throughout the cookie dough. Spread the dough evenly into the prepared skillet, pressing it down with the back of a spoon or spatula to create a uniform layer.
- 5
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the center appears set but still slightly soft. Gluten-free baked goods often firm up considerably as they cool, so avoid overbaking to maintain a chewy texture.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.
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