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!!!
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!…
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.
- 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 🙂
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 Skillet Cookie: Raspberry & White Chocolate
- 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 grams frozen raspberries
- 80 grams white chocolate
- Optional handful of fresh raspberries for the top
- 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.
- Mix in the raspberries and about 1/3 of the white chocolate (broken into chunks).
- Place the cookie dough into the skillet/whatever you’re using.
- 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!
- Break up another 1/3 of the white chocolate and scatter over the top 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
- If you’d like, serve with a scoop of ice cream on top. Melt the remaining 1/3 of white chocolate and pour that over too!
- 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.