Satisfy your sweet tooth with this delicious, chewy chocolate chip skillet cookie that’s gluten-free, vegan, and easy to make with just one bowl and one pan!
There are few cookies more universally revered than the chocolate chip cookie, I mean what could be better than a freshly baked chocolate chip cookie, right? How about a giant one, baked and served right in a cast iron skillet?
I’m talking about a skillet cookie, more specifically a chocolate chip skillet cookie also known as a pizookie. What I love about skillet cookie is that they’re quick, easy and meant to be shared. This one also happens to be gluten-free and vegan but is every bit as chocolatey, delicious and easy to make as the original.
What is a Skillet Cookie?
Chocolate chip skillet cookies are part cookie, part brownie and all joy. Chocolate chip cookie dough batter is pressed into a cast-iron skillet then baked in the oven until crisp around the edges and chewy in the center like a brownie. It’s generally served warm or cut into wedges like a cake or pie.
One thing I’ve learned over the years is that a cast iron pan is a must in a well-equipped kitchen. If you don’t own one, you should, they’re inexpensive and will last a lifetime; mine gets a lot of use from frittatas to bread to skillet cookies. The cast-iron pan creates a cookie with crisp edges and a soft, chewy center. The batter is stirred up by hand in one bowl, no special equipment needed and pressed into the well-greased cast iron pan before being slid into the oven. The pan goes from oven to table, where you can serve the skillet cookie still warm with ice cream, or can be cooled and sliced more elegantly like a tart, the choice is yours.
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
The great thing about this gluten-free skillet cookie is that you may already have all the ingredients you need to make one!
- Cashew Butter – This is the secret to making a soft and chewy skillet cookie without needing any eggs. The cashew butter provides the structure to the cookie so don’t skip it! Choose an unsweetened version.
- Sweetener – You’ll need both maple syrup and coconut sugar for this skillet cookie.
- Coconut Oil – Using coconut oil keeps this skillet cookie vegan and dairy-free.
- Vanilla – An essential for making chocolate chip cookies.
- Flour – A mix of almond flour and tapioca flour are used to keep the skillet cookie both gluten-free and grain-free.
- Baking Soda- A bit of baking soda adds lift and help with browning.
- Chocolate and Nuts - I also like to add big chunks of chocolate and a handful of chopped nuts to create little pockets of chocolatey, nutty goodness throughout.
How to Make a Cookie in a Skillet:
The cookie dough comes together quickly and easily in one bowl.
- You’ll start by mixing together the cashew butter, sweeteners, coconut oil and vanilla until smooth.
- Next you’ll add in the almond flour, tapioca and baking soda and stir until a dough forms.
- This is when you add your chopped chocolate and nuts.
- Grease your skillet, press in the dough and it’s ready for the oven!
- Once the cookie is puffed and golden around the edges you’ll remove it from the oven and serve it warm or let it cool and slice it.
I hope I’ve convinced you to make one today because you’re only one bowl, one pan and about 30 minutes away from one of your very own!
Want to mix things up? Try these variations.
Skillet cookies are easily customized to your taste. Here are a few ideas to get you started:
- Add the chopped nuts of your choice. I’ve gone for macadamia but pecans, walnuts or hazelnuts would all be nice.
- Use different types of chocolate. Use a variety of chopped chocolate for a unique taste.
- Add chocolate coated candies.
- Chopped gluten-free pretzels also make a fun add-in.
- Serve the skillet cookie with dairy-free ice cream or whipped cream on the side.
- A drizzle of chocolate sauce or caramel sauce would also be nice.
- If you don’t have a cast-iron skillet you can still make this cookie by using a similarly sized cake pan or oven-proof skillet.
More gluten-free cookie recipes:
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!
- ½ cup/120g cashew butter
- ⅓ cup/90ml maple syrup
- ⅓ cup/72ml coconut sugar
- 3 Tablespoons/45ml coconut oil, melted (plus more to grease pan)
- 1 ½ teaspoons vanilla extract
- ⅛th teaspoon fine sea salt
- 1 ½ cups/168g almond flour
- 3 Tablespoons/18g tapioca flour
- 1 teaspoon baking soda
- ½ cup/120g chocolate chunks
- ¼ cup/35g macadamia nuts, roughly chopped (optional)
- 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.
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.
Store leftovers in an airtight container at room temperature for up to 5 days.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Paleo, Refined Sugar-Free
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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
Amount 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.