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.
Serves:
Ingredients
- ½cupcoconut oil,softened at room temperature
- ¼cupbrown sugar,packed
- ¾cupgranulated sugar
- 1tbspflax meal
- 2tsppure vanilla extract
- 1¼cupgluten free flour blend
- 1tspbaking soda
- 1½tspcornstarch
- ¾tspsalt
- ¾cupchocolate chips,bittersweet or semisweet
- flaky sea salt,like Maldon, to top
Instructions
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Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.
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Combine the flax with 2½ tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken.
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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.
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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.
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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.
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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.
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Bake for 20 to 22 minutes or until the outer edges is golden brown.
Nutrition
- 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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