The Ultimate Gluten-Free Skillet Cookie (2024)

Skillet Cookie vs. Pizookie?

Do you prefer to call this cookie a giant, skillet, or pizookie? This has been hotly debated in our house, and we still have not determined a winner on this one.

A pizookie is a cross between a cookie and a pizza…cookie style! Whatever you decide to call this cookie…you will want to make this recipe over and over again with these new chips!

Tips For Sucess:

• Use room-temperature butter and eggs.Using butter and eggs at room temperature sounds a little weird, but it dramatically helps how your cookies will turn out. You’ll thank yourself later if you try it.
• Take special care to measure correctly.If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake.
• Be sure to grease the cast iron skillet with a little light cooking oil so the cookie comes out easily.

Step 4: Your dough is now ready to put into the skillet! Add the dough to the pan and let it sit for 10 minutes (optional.) This helps soften the rice flour in the flour blend to eliminate grit. Note: with Authentic Foods Multiblend, you don’t have to do this because their flour blend is milled extra fine.

Step 5: Bake your cookie for 20 minutes at 350º F or until done (depending on the size of your pan or if you make these drop-style cookies). If you make these into drop-style cookies, bake for 8 minutes.

What size cast-iron skillet is best to make a cookie?

I used a 10-inch cast-iron skillet to make this gluten free skillet chocolate chip cookie. If you want to use a larger skillet, you will need to double the recipe.

Can you make this cookie stovetop?

That is a great question; unfortunately, you can’t make this cookie stovetop. The direct heat to the bottom of the pan will burn your cookie.

How do you store a skillet cookie?

This cookie will keep up to 4 days in an airtight container or up to 4 months in the freezer.

• ▢ 1 ½ cup gluten free flour blend * see note
• ▢ 1 cup brown sugar
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ⅛ teaspoon salt
• ▢ 2 eggs
• ▢ ½ cup butter melted
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup BAILEYS® Original Irish Cream Baking Chips

• ▢

  Preheat the oven to 350º F.

• ▢

  In a bowl, add the dry ingredients and whisk to blend.

• ▢

  In a smaller bowl, add your wet ingredients and mix well.

• ▢

  Pour the wet ingredients into the dry ingredients and add the chips. Mix well.

• ▢

  Rub a cast-iron skillet with butter or coconut oil and add the cookie dough.

• ▢

  Press the dough down flat and place the skillet in the oven.

• ▢

  Bake for 20 minutes until ready.

1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
2. If your gluten free flour blenddoesn’t containXanthan Gum or Guar Gum, please add 1 teaspoon.
3. To make drop style cookies, use a cookie scoop to drop the cookie dough onto a parchment-lined baking sheet. Bake for 8 minutes. Remove from the oven and allow to cool on a cooling rack.
4. To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cookie needs to bake longer.
5. This skillet cookie will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.