Gluten Free Skillet Cookie (dairy free too!)
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 BAKE!
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?!
Toppings: pick anything you fancy – nuts, chocolate, dried fruit, coconut, cocoa powder, whatever you fancy. I went for cranberry and chocolate here.
As a guide, my skillet diameter is approx 15cm and 3cm deep.
***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!!
I didn’t amend the quantity of cookie dough for any of these dishes but you may need to if its a significantly different size.
I’ve made my skillet cookie dairy-free by using a block of Stork, but even if you’re not dairy free, you should use the same as its the best for cookies/biscuits!
On a separate note, if you want a bit more help with your dairy-free diet, click here as I’ve written a big blog post with loads of tips (including baking!).
Gluten, Dairy Free Skillet Cookie
- 110 grams gluten free self-raising flour
- 50 grams butter – use a hard block like Stork
- 50 grams soft brown sugar
- 30 grams caster sugar
- 1 egg yolk – JUST the yolk – if you use the whole egg, you’ll have a cakey cookie!
- 1/8 tsp bicarb/baking soda – dont worry if you haven’t got this – not essential
Flavourings – you can use whatever you fancy but I like…
- 1 small packet of free from chocolate buttons
- 30 grams cranberries
- Preheat the oven to 180oC (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 large mixing bowl. Add the melted butter and mix by hand until its fully combined (use either a balloon whisk or a even spoon). Takes about 20-30 seconds of stirring!
- Add the egg yolk and lightly mix that in too. It doesn’t have to be fully mixed in this time – you’re looking for it to be just about combined, like the pic. Takes about 5-10 seconds.
- Add the flour (don’t worry about sifting) and mix together. It’ll look VERY floury but if you keep whisking it will come together. You’re looking for the white from the flour to have all gone.
- Grease the skillet/whatever dish you’re using (I use a piece of baking paper, with a generous knob of Stork butter and wipe around the skillet).
- 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!
- Bake for 18-20 mins or until the edges are starting to crisp. Remove from the oven and leave to cool for at least 15 mins…hard to do but i’ll be so worth it. The middle of the cookie will sink slighty – keeping the edges crisp and the inside nice and gooey!
- If you’d like, serve with a scoop of ice cream on top. Eat!