Make a warm, gluten-free skillet cookie in just 30 minutes! Vegan, chewy, and loaded with nuts and chocolate, it’s perfect for sharing.
Gluten-Free Skillet Cookie 🍪
Nothing beats a gluten-free skillet cookie straight from the oven! This vegan skillet cookie (also known as a pizookie) has crisp edges, a soft and chewy center, and is loaded with chocolate chunks and macadamia nuts. Quick to make and perfect for sharing, it’s an easy dessert everyone will love, whether you’re baking for yourself, family, or friends. Serve it warm with a scoop of ice cream, a drizzle of chocolate or caramel sauce, or enjoy it straight from the skillet for maximum coziness.
What is a Skillet Cookie? 🍫
A skillet cookie, sometimes called a pizookie, is a cookie baked in a skillet with a soft, chewy center and slightly crisp edges. The cookie dough batter is pressed into a cast-iron skillet and baked until the edges are crisp and the center is soft and chewy. Skillet cookies are usually served warm and cut into wedges like a cake or pie, making them perfect for sharing.
What I love about skillet cookies is that they’re quick, easy, and meant to be shared. This version happens to be gluten-free and vegan, but it’s every bit as chocolatey and delicious as the classic recipe. It’s the perfect combination of comfort food and easy baking in one skillet.
Why You’ll Love This Gluten-Free Skillet Cookie ❤️
- Vegan & Dairy-Free – Completely plant-based, yet rich and indulgent.
- Soft & Gooey Center – Perfectly chewy in the middle with slightly crisp edges.
- Quick & Easy – Ready in about 30 minutes, from mixing to skillet-ready.
- Customizable – Add different chocolate, nuts, or even gluten-free candies.
- Crowd-Pleaser – Vegan or not, everyone will reach for seconds.
Ingredients Explained
- Cashew butter – gives the cookie a rich, nutty flavor and tender texture.
- Maple syrup + coconut sugar – a combination of liquid and granulated sweeteners for balanced sweetness and chewiness.
- Coconut oil – adds moisture and richness; melt it to mix easily.
- Almond flour + tapioca flour – almond flour gives structure, tapioca helps bind the cookie while keeping it soft.
- Baking soda – helps the cookie rise slightly and create a tender crumb.
- Chocolate chunks + macadamia nuts – classic flavor combos that make each bite indulgent.
Instructions
- Preheat & Prep: Heat oven to 350°F. Grease an 8-inch cast-iron skillet with coconut oil and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together cashew butter, maple syrup, coconut sugar, coconut oil, vanilla, and salt until smooth.
- Add Dry Ingredients: Stir in almond flour, tapioca flour, and baking soda until well combined.
- Add Mix-Ins: Fold in chocolate chunks and macadamia nuts if using.
- Bake: Press cookie batter evenly into the greased skillet. Bake until edges are golden and puffed but the center remains soft, about 18–20 minutes.
- Cool Slightly & Serve: Transfer skillet to a wire rack and let cool slightly before serving.
Tips for the Perfect Vegan Skillet Cookie
- Serving suggestions: Top with dairy-free ice cream, whipped cream, chocolate, or caramel sauce.
- Use room temperature cashew butter for smoother mixing.
- Don’t overbake — the center should still look soft; it will set as it cools.
- Pan alternatives: An 8-inch cake pan or oven-proof skillet works if you don’t have cast iron.
Variations 🍫
- Swap macadamias for pecans, walnuts, or hazelnuts.
- Use different chopped chocolate or chocolate chips.
- Add gluten-free candies or pretzels for a fun twist.
- Serve with ice cream or a drizzle of chocolate/caramel sauce for a fancier dessert.
FAQ – Gluten-Free Skillet Cookie
Q: Is this cookie vegan?
A: Yes! This recipe is completely plant-based, with no eggs or dairy. Just make sure the chocolate chunks you use are dairy-free.
Q: Can I make smaller portions?
A: Absolutely! Divide the dough into mini skillets or muffin tins for personal servings, perfect for portion control or sharing.
Q: How should I store leftovers?
A: Transfer the cookie to an airtight container. It will keep at room temperature for 2–3 days or in the fridge for up to a week.
Q: How do I get a gooey center?
A: Slightly underbake by 1–2 minutes and let the cookie rest in the skillet.
Q: Can I make substitutions?
A: Yes! Swap macadamia nuts for pecans, walnuts, or hazelnuts, and use any dairy-free chocolate you like. You can also add gluten-free candies or pretzels for a fun twist.
Wrap Up
This gluten-free skillet cookie is a crowd-pleaser that’s soft, chewy, and bursting with chocolate and macadamia nuts. Whether you’re serving it warm with ice cream for a cozy night in or sharing it at a party, it’s simple and utterly delicious. No fuss, just pure comfort in a skillet.
More Gluten-Free Cookie Recipes:
Gluten-Free Skillet Cookie
Satisfy your sweet tooth with this delicious, chewy chocolate chip skillet cookie - it’s gluten-free, vegan, and easy to make with one bowl and one pan!
Ingredients
- ½ cup/120g cashew butter
- â…“ cup/90ml maple syrup
- â…“ cup/72ml coconut sugar
- 3 Tablespoons/45ml coconut oil, melted (plus more to grease pan)
- 1 ½ teaspoons vanilla extract
- â…›th teaspoon fine sea salt
- 1 ½ cups/168g almond flour
- 3 Tablespoons/18g tapioca flour
- 1 teaspoon baking soda
- ½ cup/120g chocolate chunks
- ÂĽ cup/35g macadamia nuts, roughly chopped (optional)
Instructions
- Heat oven to 350 degrees F. Grease an 8-inch cast-iron skillet with coconut oil and set aside.
- In a large bowl whisk together cashew butter, maple syrup, coconut sugar, coconut oil, vanilla and salt until smooth. Stir in almond flour, tapioca flour and baking soda until well combined. Add in chocolate chunks and chopped macadamia nuts if using.
- Press cookie batter in an even layer into greased skillet. Transfer skillet to oven and bake until cookie is golden and edges are puffed but center is still soft (about 18-20 minutes).
- Transfer skillet to wire rack and let cool slightly before serving.
Notes
Variations:
Add chopped nuts of your choice like pecans, walnuts or hazelnuts or omit altogether.
Use a variety of chopped chocolate or cholate chips.
Add chocolate coated candies or gluten-free pretzels.
Serve with dairy-free ice cream or whipped cream on the side.
Serve topped with chocolate sauce or caramel sauce.
Bake in an 8-inch cake pan or oven-proof skillet instead.
Storage:
Store leftovers in an airtight container at room temperature for up to 5 days.
Dietary info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Paleo, Refined Sugar-Free
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Arrowhead Mills Flour Tapioca, 18 oz -
Wholesome Sweetners, Coconut Sugar, 1 lb -
Lodge 8 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black -
Enjoy Life Baking Chocolate Semi-Sweet Mega Chunks, Dairy Free Chocolate Chips, Soy Free, Nut Free, Non GMO, Gluten Free, Vegan Chocolate Chips, 10 oz bag
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 258Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 19mgSodium: 228mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Stephanie says
Do you think you could sub maple syrup for the coconut nectar?
Tessa Simpson says
You're speaking my language here! Can't wait to try this, cashew butter based cookies are my fav, and they lend a great chewy texture!!
Natalie says
I love skillet cookie desserts! Looks so delicious! Macadamia and chocolate chip is such a delicious combo!