Ingredients

Scale

- 1 ½ cups Gluten-Free All-Purpose Flour Blend: This is the cornerstone of our gluten-free cookie. It’s essential to use a high-quality gluten-free all-purpose flour blend that is designed for baking. Not all blends are created equal. Look for blends that contain a mix of rice flours (brown and white), tapioca starch, and potato starch. These blends tend to provide the best texture in baked goods, mimicking the structure of wheat flour. Avoid single-flour substitutes like almond flour or coconut flour for this recipe, as they will result in a very different texture and may not hold the skillet cookie together as well. If your blend doesn’t contain xanthan gum, you may need to add ½ teaspoon of xanthan gum separately to help bind the ingredients and provide structure. Check the label of your gluten-free flour blend – many pre-made blends already include xanthan gum.

- ¾ cup Packed Light Brown Sugar: Brown sugar is essential for the characteristic chewiness and moisture of chocolate chip cookies. Light brown sugar is preferred as it provides a slightly more delicate sweetness and molasses flavor compared to dark brown sugar. The molasses in brown sugar also contributes to the cookie’s soft texture and helps with browning. Make sure to pack the brown sugar firmly when measuring to ensure you use the correct amount.

- ½ cup Granulated Sugar: Granulated sugar adds sweetness and crispness to the edges of the skillet cookie. It works in tandem with the brown sugar to create a balanced sweetness and texture profile. Regular white granulated sugar is perfect for this recipe.

- 1 teaspoon Baking Soda: Baking soda is the leavening agent that helps the cookie rise and become light and airy. It reacts with the acidity in the brown sugar and any other acidic ingredients to create carbon dioxide, which gives the cookie its lift. Ensure your baking soda is fresh for optimal leavening power. You can test its freshness by dropping a small amount into vinegar; it should fizz vigorously.

- 1 teaspoon Salt: Salt is a crucial flavor enhancer in baking. It balances the sweetness of the sugars and enhances the flavors of the chocolate and vanilla. Table salt, sea salt, or kosher salt will all work well. If using kosher salt, you may need to use slightly more as it is less dense than table salt.

Wet Ingredients:

- ½ cup Refined Coconut Oil, Melted and Slightly Cooled: Refined coconut oil is our dairy-free fat source and a key ingredient for achieving the perfect texture. Refined coconut oil is crucial because it has a neutral flavor, unlike unrefined (virgin) coconut oil, which has a distinct coconut taste that might not be desired in a classic chocolate chip cookie. Melt the coconut oil gently in the microwave or in a saucepan over low heat. Allow it to cool slightly before adding it to the other ingredients. If it’s too hot, it could cook the eggs slightly. Melted coconut oil contributes to a chewy texture and a slightly fudgy center. You can substitute with melted vegan butter sticks for a richer, butter-like flavor.

- 2 Large Eggs: Eggs provide structure, richness, and moisture to the cookie. They help bind the ingredients together and contribute to the chewy texture. Use large eggs at room temperature for best results. Room temperature eggs emulsify more easily and incorporate better into the batter. For a vegan version, you can try using flax eggs or a commercial egg replacer, but be aware that the texture might be slightly different.

- 2 teaspoons Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookie, adding warmth and depth. Pure vanilla extract is recommended for the best flavor. Avoid imitation vanilla extract, which can have a artificial taste. You can also use vanilla bean paste for an even more intense vanilla flavor, using about 1 tablespoon of vanilla bean paste in place of the extract.

Chocolate Chips:

- 1 ½ cups Dairy-Free Chocolate Chips: Chocolate chips are, of course, essential for a chocolate chip cookie! Make sure to use dairy-free chocolate chips to keep this recipe truly dairy-free. Many brands now offer excellent dairy-free chocolate chips, including semi-sweet, dark, and milk chocolate alternatives. Brands like Enjoy Life, Nestle Toll House Simply Delicious (check labels to confirm dairy-free), and Hu Kitchen are good options. You can use semi-sweet or dark chocolate chips depending on your preference. For a more intense chocolate flavor, use dark chocolate chips or even chop up a dairy-free dark chocolate bar. You can also use a mix of different types of dairy-free chocolate chips for added complexity.

Equipment:

- 10-inch Cast Iron Skillet: A 10-inch cast iron skillet is ideal for this recipe. Cast iron skillets distribute heat evenly and retain heat well, resulting in a perfectly baked skillet cookie with crispy edges and a gooey center. If you don’t have a 10-inch skillet, you can use a 9-inch skillet, but the cookie will be slightly thicker and may require a few extra minutes of baking time. You can also use an oven-safe skillet of a similar size made from other materials, but cast iron is highly recommended for its superior heat distribution and browning capabilities.

By using these carefully chosen ingredients, paying attention to quality and specific types (like refined coconut oil and gluten-free all-purpose blend), you’ll be well on your way to creating a truly delicious and satisfying Gluten-Free Dairy-Free Chocolate Chip Skillet Cookie that rivals any traditional version.

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Instructions

Step 1: Preheat Oven and Prepare Skillet

1. Preheat Oven to 350°F (175°C): Preheat your oven to 350°F (175°C). This is the optimal temperature for baking cookies, allowing them to bake through evenly without burning the edges. Make sure your oven is properly preheated before placing the skillet in.

1. Lightly Grease a 10-inch Cast Iron Skillet: Take your 10-inch cast iron skillet and lightly grease the bottom and sides with a little bit of refined coconut oil or dairy-free butter. This will prevent the cookie from sticking to the skillet and make it easier to remove slices once baked. You can use your fingers, a paper towel, or a pastry brush to spread the grease evenly. Set the prepared skillet aside.

Step 2: Combine Dry Ingredients

1. Whisk Dry Ingredients in a Medium Bowl: In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt. Whisking helps to aerate the flour and ensure that the baking soda and salt are evenly distributed throughout the mixture. This prevents clumps and ensures consistent leavening and flavor in the final cookie. Set the bowl of dry ingredients aside.

Step 3: Cream Sugars and Melted Coconut Oil

1. In a Large Bowl, Combine Melted Coconut Oil and Sugars: In a large mixing bowl, add the melted and slightly cooled refined coconut oil, packed light brown sugar, and granulated sugar.

1. Cream Together Until Smooth: Use an electric mixer (hand mixer or stand mixer) or a whisk to cream together the coconut oil and sugars until the mixture is smooth and well combined. Creaming helps to incorporate air into the mixture, which contributes to the cookie’s texture. If using a whisk, make sure to whisk vigorously until the mixture is smooth and no longer grainy.

Step 4: Add Eggs and Vanilla Extract

1. Add Eggs One at a Time, Mixing Well After Each Addition: Add the eggs one at a time to the sugar and coconut oil mixture. Mix well after each egg is added until fully incorporated. This ensures that each egg is properly emulsified into the batter, contributing to a smooth and cohesive dough.

1. Stir in Vanilla Extract: Add the vanilla extract to the mixture and stir until just combined. Don’t overmix at this stage; just ensure the vanilla is evenly distributed throughout the wet ingredients.

Step 5: Gradually Add Dry Ingredients to Wet Ingredients

1. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients (from the medium bowl) to the wet ingredients (in the large bowl). Add about one-third of the dry ingredients at a time, mixing on low speed with an electric mixer or gently folding with a spatula until just combined. Repeat this process until all the dry ingredients are incorporated.

1. Mix Until Just Combined: Mix until the dry ingredients are just incorporated into the wet ingredients. Be careful not to overmix the dough. Overmixing can develop the gluten (even in gluten-free flour blends, overmixing can lead to a tougher texture) and result in a tougher, less tender cookie. Mix only until no streaks of flour remain.

Step 6: Stir in Dairy-Free Chocolate Chips

1. Fold in Dairy-Free Chocolate Chips: Add the dairy-free chocolate chips to the cookie dough. Use a spatula to gently fold them in until they are evenly distributed throughout the dough. Folding ensures that the chocolate chips are incorporated without overmixing the dough.

Step 7: Press Dough into Skillet

1. Press Dough Evenly into Prepared Skillet: Transfer the cookie dough to the prepared 10-inch cast iron skillet. Use your hands or a spatula to press the dough evenly into the bottom of the skillet, spreading it to the edges. Aim for an even thickness for consistent baking. You can create slight indentations or swirls on the surface of the dough if desired for a rustic look.

Step 8: Bake the Skillet Cookie

1. Bake in Preheated Oven for 20-25 Minutes: Place the skillet with the cookie dough in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the center is just set but still slightly gooey. Baking time can vary slightly depending on your oven and the thickness of the cookie dough.

1. Check for Doneness: To check for doneness, the edges should be nicely golden brown and the center should be set but still slightly soft to the touch. A toothpick inserted into the center might come out with moist crumbs, but not wet batter. The center will continue to set as it cools. Avoid overbaking, as this will result in a dry cookie.

Step 9: Cool and Serve

1. Let Cool Slightly in Skillet Before Slicing: Remove the skillet from the oven and let the skillet cookie cool slightly in the skillet for about 10-15 minutes before slicing and serving. This allows the cookie to set up a bit and makes it easier to slice. The cookie will be very soft and gooey when hot, but will firm up slightly as it cools.

1. Slice and Serve Warm: Slice the skillet cookie into wedges directly in the skillet and serve warm. The warm, gooey center and slightly crispy edges are best enjoyed fresh from the oven. You can serve it plain or with your favorite dairy-free ice cream or toppings (see serving suggestions below).

By following these detailed instructions, paying attention to mixing t

Nutrition

Serving Size: one normal portion
Calories: 350-400 calories
Sugar: 25-30g
Sodium: 200-250mg
Fat: 20-25g
Carbohydrates: 40-45g
Fiber: 1-2g
Protein: 3-4g
Cholesterol: 50-60mg