Gluten Free Skillet Cookie: Cranberry and Chocolate (dairy free too!)
My gluten free skillet cookie has a crunchy, caramel edge with a gooey cookie centre and pools of melted chocolate running through. Sounds like heaven, right?!
Well… Charlie and I went to Pizza Hut… he had a skillet cookie for dessert… I got jealous… and this is the result!! My gluten free skillet cookie. All you need to do is melt some butter, mix in egg, sugar and flour and your flavourings and BAKE!
Here’s the ingredients for my Gluten Free Skillet Cookie – all easy to get from any supermarket! I’ve included some info on brands and potential substitutes too!
(1) Light Brown Sugar/ Caster Sugar
I use this mix because it gives a slightly caramel taste to the cookie without being tooo sweet. If you haven’t got these and you’re desperate to give it a go, you can give it all caster sugar (ie. 80g caster rather than 40g caster and 40g light brown), all light brown. You could substitute either for or white granulated sugar or golden caster sugar too. Ultimately you just need 80g of sugar in total. NB: the brown sugars will make the cookie darker, white will make it paler).
(2) Gluten Free Self Raising Flour
- Ideally you need gluten free self-raising flour. If not, add 1/4 tsp of baking powder to the plain flour.
- Brand: I like Doves Farm FREEE
(3) Stork Block
- The block of Stork in the picture above is the best if you can get it (you want the one that comes in 250g foil block, NOT a tub, and it says “biscuits and pastry” on the front)
- Stork is naturally dairy free too!!
- If you can’t get Stork:
- You can buy alternative brands but it has to be a vegetable oil based block. Make sure the ingredients states “vegetable oil” (usually 75%). The packet will likely say something like “baking block for biscuits”.
- Don’t substitute with a block of real butter e.g. Lurpak (which is made of milk, not oil) because the results will be very different!!
(4) Egg Yolks
I haven’t tried a substitute for this so can’t recommend anything else yet. Just make sure you ONLY USE THE YOLKS – using the white too will make the cookie waaaay more cakey.
(5) Flavourings: pick anything you fancy – nuts, chocolate, dried fruit, fresh/frozen fruit, coconut, cocoa powder, whatever you fancy. I went for dried cranberry and chunks of milk chocolate here. How about adding white chocolate too?
Haven’t got a skillet?
There’s LOADS of other things you can use… I’ve tested it in all these things and it worked well.
- Glass casserole dish (a regular deep, glass dish – I’m sure you’ve got one of these!)
- Mini ceramic casserole dish
- Individual flan/quiche tin
- Mini spring form cake tin (mine is from Waitrose)
- Even a Camembert cheese baker!!
This recipe has been designed for a skillet that is 15cm in diameter, with the raw dough sitting about 1cm high in the skillet. If you’re using a different size tin, you might just need to scale up the ingredients or change the cooking time. I recommended sticking to 1cm high of dough regardless of your dish size to make sure you get the crunchiest outsides and gooiest middle. This will mean your dish needs to be at least 3cm deep because the cookie expands a lot once baked.
Gluten Free Cranberry and Chocolate Skillet Cookie
- 80 grams gluten free self-raising flour
- 50 grams Stork block - see "ingredients" pic in the blog post above
- 40 grams light brown sugar
- 40 grams caster sugar
- 2 egg yolks - JUST the yolk – if you use the whole egg, you’ll have a cakey cookie!
Flavourings – you can use whatever you fancy but I like…
- 40-80 grams milk chocolate
- 30 grams cranberries
- Preheat the oven to 175oC (fan).
- Weigh everything out now. >Why does this matter? Ideally, you want to put this recipe together as quickly as possible after the butter has melted …. the warmer the butter, the better the gooey cookie middle turns out.
- Melt the butter in a pan on a very low heat. Do not let it boil.
- Put both types of sugar into a mixing bowl. Add the melted butter and mix until its fully combined.>I use an wooden/regular spoon. No need for an electric whisk here. Takes 15 seconds of stirring.
- Add the 2 egg yolks and lightly mix that in too.>Takes 5 seconds.
- Add the flour and thoroughly mix together with a spoon again.
- Spoon the mix into the skillet and spread it out with the back of a spoon so its level. Push in any toppings – wherever you like and as many as you like!>I recommend saving a little bit of the chocolate to put ontop of the cookie when it comes out of the oven.
- Ideally, place in the freezer for at least an hour (overnight is great too).>This stage isn't essential but it gives it the best results for a crunchy edge and gooey middle
- Bake for 19 mins from frozen. At this point, it should be browning around the edges but paler in the middle.>Only bake for 16 mins if you're not cooking from frozen>Please see my notes below for more tips on how to know when its done! Don't try to poke a skewer in to see if its clean, like you would with a cake! If you've achieved a gooey midde, the skewer wont be clean anyway!
- Place any remaining chocolate ontop of the cookie.
- Leave to cool for at least 5 mins.>I know its hard to wait but do it!!! The cookie will still be cooking so if you start eating it as soon as its out the oven, it might be a little too gooey
- Add a scoop of ice cream/any more toppings you'd like!
- Incase your oven is hotter than mine: Sneak a little look at your cookie a few mins before the end of the recommended cooking time to see how its looking. If it looks as described above, remove it from the oven.
- Nervous about whether its ready? Its better to take your cookie out too early, rather than too late. You can’t reverse it if you’ve overcooked it, but you can sort it if its undercooked. Here’s what I do
- Take it out the oven when you think its probably *just* done, leaving the oven on just incase.
- Let it cool for 5 mins
- Stick your spoon into the middle somewhere before you load with more fruit/choc/ice cream.
- If its tooooo gooey, stick it back in the oven for 2 mins and test again until you get it just how you like it.