Gluten Free Banoffee Skillet Cookie
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
This is the base of the ingredients for my skillet cookie. You can then add any toppings/fillings you like – in this case banana, toffee sauce and chocolate sauce!
*The eagle eyed amongst you will notice there is only 1 egg yolk in this picture, rather than 2 as the recipe calls for. Since taking this picture, I experimented the recipe and found it was better to use 2 yolks as it produces a gooey middle and crunchier edges 😉
I went for a Banoffee flavour this time, but you could mix it up and include anything you want!
For the Banoffee, you needt:
1. Fresh bananas – dried are too crunchy in my opinion!
2. Some of fudge/toffee/banoffee sauce – I use ice cream sauces. 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.
3. 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!!
That said, if your dish is a different size, you might need to scale up the ingredients or change the cooking time. This section is to help you do that!
This recipe has been designed for a skillet that is 15cm in diameter, with the raw dough sitting about 1cm high in the skillet
GOT A SMALLER DISH?
- *If you stick to 1cm high of dough, you need to either scale down the ingredients quantities or put the spare dough in another dish. You’ll need to reduce the cooking time by a couple of minutes.
- If you decide to make the dough deeper than 1cm instead, you will need to lengthen the cooking time by a couple of minutes.
GOT A BIGGER DISH?
- *If you stick to 1cm high of dough, make more dough! So if your dish is 30cm vs my 15cm square, double up on the recipe.
- If you decide to make the dough thinner than 1cm instead, reduce the cooking time by a few minutes.
*Recommended option for 1cm high of dough. It makes the crunchiest outsides and gooiest middle
Extra bit of advice: For 1cm of cookie dough, your dish needs to be at least 3cm deep. This is because the cookie expands a lot once baked.
Gluten Free Banoffee Skillet
- 110 grams gluten free self-raising flour
- 50 grams butter - use a hard block like Stork
- 50 grams light brown sugar
- 30 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 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. Do not let it boil!>I do this in a pan on a very low heat. You could also do it in a microwave, in 10 second blasts.
- Put both types of sugar into a large mixing bowl. Add the melted butter and mix until its fully combined>I use an balloon whisk/spoon. No need for an electric whisk here. >Takes 15 seconds of stirring.
- Add the 2 egg yolks 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 and mix together with a spoon again. >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.
- 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>For that reason, you only need to roughly mix it into the dough too! No need to be smooth and neat!
- Place the cookie dough into the skillet/whatever you're cooking your banoffee cookie in.
- Squeeze over the toffee and chocolate sauce and swirl into the dough. >As 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
- Bake for 18 mins or until the edges are starting to crisp. Remove from the oven and 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>As a guide, wait 5 mins and the edges should be crunchy but the middle very gooey and delicious. Wait 10 mins and the middle will still be soft but much less gooey. Wait 15 mins and the middle will be more cakey.
- Slice up the rest of the banana and place ontop. If you’d like, serve with a scoop of ice cream on top. Eat!