How To Make Gluten-Free Chocolate Chip Skillet Cookie
A gluten-free, vegan alternative to the classic chocolate chip skillet cookie. Opt for gluten-free flour and coconut oil. Serve with vegan ice cream.
Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
Combine the flax with 2½ tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken.
In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil, brown sugar, and granulated sugar until smooth and combined.
With the mixer running on low, slowly add the flax egg and vanilla and beat until combined, using a rubber spatula to scrape down the sides as needed.
In a small mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. With the mixer on medium, slowly add the dry ingredients and beat until smooth.
With a spatula, fold the chocolate chips into the batter, then scrape the mixture into the 10-inch cast-iron skillet. Using your hands, press the dough evenly into the pan. Sprinkle the top with flaky salt.
Bake for 20 to 22 minutes or until the outer edges is golden brown.
- Calories: 392.67kcal
- Fat: 19.75g
- Saturated Fat: 14.87g
- Trans Fat: 0.04g
- Monounsaturated Fat: 0.89g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 53.50g
- Fiber: 2.96g
- Sugar: 37.07g
- Protein: 3.29g
- Cholesterol: 3.15mg
- Sodium: 192.01mg
- Calcium: 45.35mg
- Potassium: 18.44mg
- Iron: 1.20mg
- Vitamin C: 0.13mg
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