Gluten Free Skillet Cookie: Raspberry & White Chocolate!

My Gluten Free Skillet Cookie recipe is EASY. You melt some butter, mix in some egg, sugar and flour 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!!!

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I think this classic raspberry and white chocolate is my favourite flavour combination. The raspberries pool into fresh little pockets of fresh berries and the white chocolate adds a deliciously sweet note.

Just have a look at the gooey cookie centre you can see hiding in the middle of this and tell me you don’t want a spoon!…

Ingredients

Here’s the ingredients for my Gluten Free Raspberry and White Chocolate 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) Toppings:

• Frozen raspberries – I think frozen works best inside the cookie because they hold their shape a little better when they’re mixed into the cookie dough, so you get little raspberry pockets rather than raspberry marbled the whole way through. Totally personal though, either will work… and admittedly I did sprinkle a few fresh raspberries ontop!

• White Chocolate – I used a whole bar and broke it up into chunks but you could also use buttons or choc chips. You could also add some milk or dark choc – whatever you fancy 🙂

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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.