Gluten Free Banoffee Skillet Cookie: EASY & Simple Ingredients
My Gluten Free Banoffee Skillet Cookie recipe is EASY. You melt some butter, mix in some egg, sugar and flour, add your flavourings and stick it in the oven.
You’ll get crunchy edges, a soft gooey middle and the whole house will smell divine! Naturally dairy free too. Honestly you can’t go wrong!!!
They say Google will show your recipe to more people if you have lots of words in your blog post. They want you to include all the buzz words, as many times as possible… “gluten free Banoffee Skillet”, “gooey cookie recipe”, “gluten free skillet cookie” etc etc… but doesn’t Google know that a picture speaks a 1000 words?!
Just going to leave these here…
Honestly, this Gluten Free Banoffee Skillet recipe takes 5 mins prep and then you whack it in the oven. You don’t even need to get out the whisk – you just need a bowl and a spoon. Try it and you’ll fall in love pretty quickly 😉
Gluten Free Skillet Cookie Ingredients
Here’s the ingredients for my Gluten Free Banoffee 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 below 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.
I went for a Banoffee flavour this time, but you could mix it up and include anything you want! For the Banoffee, you need:
- Fresh bananas – dried are too crunchy in my opinion!
- Some of fudge/toffee/banoffee sauce – I use ice cream sauce. If you want an alternative, you can use pieces soft toffees/fudges. Here are some recommendations. If you go for bigger pieces of fudge (like the last picture), break them up into smaller pieces.
- Some kind of chocolate – again, ice cream sauce is great but you could also use chocolate chips or break up a bar of chocolate into chunks
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 Banoffee 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…
- 1 banana
- Squeeze of chocolate sauce (or broken up pieces of chocolate) - read "Toppings" in the blog post above
- Squeeze of toffee/banoffee sauce (or pieces of soft fudge) - read "Toppings" in the blog post above
- 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.
- Roughly mash up half of the banana and mix into the dough.>The banana hasn't got to be smooth – its really tasty if its still got little lumps of banana in places.
- Place the cookie dough into the skillet/whatever you're using.
- Squeeze over the toffee and chocolate sauce and swirl into the dough. >Use much or as little as you like! To make the swirl patterns, squeeze your sauce over and then make swirly patterns with a knife or fork, all over the dough>Alternatively, if you're using toffee pieces and chocolate, poke them into the dough. Make it a little haphazard…hide some under the dough, place some ontop, etc
- 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!
- Slice up the rest of the banana and scatter any remaining chocolate ontop.
- 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
- If you’d like, serve with a scoop of ice cream on top.
- 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.