This quick and easy recipe really is everything happy in a delicious gluten free skillet cookie! We threw it together with what we had one night, and we (and you) have made it about 45927 times since!
I use the 8″ skillet from Lodge which is my number one multitasking skillet. I’ve also halved it and used a 6″ mini skillet for a smaller “date night” serving. I usually line the skillet with parchment paper so I can pop it out easily. But you don’t need to use anything if you don’t want to and your skillet is well seasoned. You can cut the cookie and serve it from the skillet!
You can make this easy gluten free skillet cookie in any dish at all. I just love the ease and look of serving things from cast iron! If you want read a bit more about why I love cast iron cooking, seasoning pieces, and how we use it for waffles – that post is HERE.
PB + J Chocolate Chip Cookie Skillet
- 1 8" Cast Iron Skillet Or any oven proof dish of the same size
For the Skillet Cookie
- 3 tbsp Soft coconut oil Butter also works well if you don't need dairy free
- 6 tbsp Honey or maple syrup
- 1 Egg
- 1 Cup Ground oats/oat flour
- ½ Cup Chocolate Chips Either shop bought or make your own!
- Pinch Salt
- 4 tbsp "dollops" Jam
- 4 tbsp "dollops" Sun Butter, Almond or any nut nutter
- ½ tsp Vanilla Extract
For the Chocolate Chips (Optional)
- 2 tbsp Coconut Oil
- 1 tbsp Nut or seed butter
- 1 tbsp Honey or maple
- ¼ Cup Fairtrade Cocoa
For the Chocolate Chips
- Just add all the ingredients to a small pan over a low heat.
- Line a freezer safe plate with parchment paper and pop it in the freezer to pre cool. (This just sets the chocolate chips faster.)
- Slowly melt everything together in the pan while stirring, until you have a smooth chocolate liquid.
- Spoon or pour it out onto the parchment paper covered plate. Fold the parchment over the top to stop it spreading and contain the chocolate slab.
- Put the chocolate in the freezer for about 15 minutes or until it’s solid.
- Use a sharp knife to chop it into chips and return to the freezer until you're ready to use them.
For the Skillet Cookie
- If you’re starting with whole oats, grind them in a food processor or blender until you have a fine oat flour.
- Then mix the honey and oil together in a bowl with a fork.
- Crack the egg and whisk it with the vanilla, into the honey mixture till it’s all combined.
- Stir in the oat flour and salt and when it’s an even batter, stir in the chocolate chips!
- Spread the batter into the lined 8-10 inch skillet.
- Dollop the jam and nut butter on top of the batter, alternating them around the cookie. Then use a pointed end of a knife or a tooth pick to swirl them around!
- Slice, serve and eat the cookie skillet hot with ice cream or cool it and eat the next day. Whatever you don't eat can be transferred to a sealed container for 3-4 days.
If you want a quick no bake version, THESE cookie dough bars are our go to. They’re perfect when we don’t want to use the oven but want a cookie treat!