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August 29, 2019

by Alyssa Rimmer

Gluten-Free Skillet Chocolate Chip Cookie

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The best part of this gluten-free skillet chocolate chip cookie? It's not only gluten-free but also dairy-free and refined sugar-free as well. And it's actually healthy.

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Have you ever had a skillet cookie? If you haven't, I think it's about high time that you give it a shot. I hadn't had one before, but I had a hankering for cookies and felt like I wanted to stray from my standard quinoa chocolate chip cookies. I hopped on Insta and bam there it was. Cookies in a cast-iron skillet. Day made.

The beauty of a skillet cookie is that it's basically like a cookie pie. A giant chocolate chip cookie that you can slice like a pie or share like a pie. And you can top it with ice cream. And it's absolutely delicious!

So today we're making my new cookie obsession: a gluten-free skillet chocolate chip cookie that's ooey, gooey and delicious!

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Pizookie or Skillet Cookie?

I'd say they're actually one in the same! I don't know who coined the term “pizookie”, but it's pretty genius. It's a cross between a pizza and a cookie. Essentially just a deep dish cookie served with two scoops of vanilla ice cream and served hot in the pan.

Gosh, my mouth is watering just thinking about it!

And all you need to do is make your cookie dough, dump it into a skillet, press it into the pan and bake it up. It's perfection!

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Ingredients for our Gluten-Free Skillet Cookie

So the only real difference with this recipe is the way we cookie it, so we're basically just making a gooey chocolate cookie dough as our base! I have a few healthy chocolate chip cookie recipes on the blog already (linked below!), but I wanted to come up with a new combo.

Here's what are the stars of these healthy skillet cookies:

  • coconut oil
  • coconut sugar
  • flax eggs
  • maple syrup
  • almond flour
  • brown rice flour

Beaten together and they turn into this gorgeousness. They're soft, gooey, sweet (but not overly so) and delicious. They're also gluten-free, vegan, dairy-free and refined sugar-free. So…HEALTHY TOO!

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The Best Gluten-Free Skillet Chocolate Chip Cookie EVER!

But the best part of this gluten-free skillet chocolate chip cookie? Aside from the fact that it's delicious? Not only is it gluten-free, but it's also dairy-free and refined sugar-free as well. And it's actually healthy.

Not to say that I recommend sitting down and polishing off one of these cookies for yourself, but when you're eating a dessert that's packed with super healthy ingredients like almond flour, brown rice, coconut and chocolate altogether? You're totally allowed to have one extra slice and enjoy every minute of it.

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More Gluten-Free Chocolate Chip Cookies to try:

Gluten-Free Skillet Chocolate Chip Cookie

But the best part of this gluten-free skillet chocolate chip cookie? It's not only gluten-free but also dairy-free and refined sugar-free as well. And it's actually healthy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 slices
Calories 177kcal
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5 from 1 vote

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and spray an oven proof skillet with cooking spray.
  • In a large mixing bowl, beat together the sugar and oil. Once fluffy, beat in the flax eggs and maple syrup until smooth.
  • Add the remaining ingredients (minus the chocolate chips) and beat together to form a thick cookie dough. Fold in the chocolate chips.
  • Transfer the cookie dough to the skillet and press it down so that it spreads out evenly in the pan.
  • Bake for 18 - 20 minutes, or until lightly browned and still slightly soft. Cool slightly, then top with a scoop of vegan vanilla ice cream (optional but delicious) and enjoy!

Video

Nutrition

Calories: 177kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 119mg | Potassium: 75mg | Fiber: 2g | Sugar: 8g | Calcium: 50mg | Iron: 1mg

 

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Hi there Alyssa! I have made several of your recipes and love them! I just wondered in this particular recipe can I substitute quinoa flour for the brown rice flour?

  2. This recipe sounds delicious, but I’m not big on stevia. Could you suggest another sweetener—honey, maple syrup, coconut sugar, etc. Guidelines for this kind of substitution for all of your baking would be really appreciated. Thanks!

    • Hi Deborah – you can substitute sugar, 1 teaspoon of stevia is equivalent to a couple tablespoons of sugar. You may have to increase the liquid slightly to compensate – I would just add a dash of milk. I can’t say how it would substitute for all of my recipes without testing. I would just suggest that you give it a try with whatever recipe you like and then use that with the other ones. Hope that helps!! xo

    • Unfortunately, those are the two flours that don’t really have a substitute. For almond flour, you can use any other nut or seed flour (like hazelnut, chestnut, pumpkin seed, etc.), but coconut flour really has no substitutes. For the milks, you can just substitute any other non-dairy milk, except when you’re using full fat coconut milk in a recipe like ice cream. That gets a little trickier because nothing really has the same fat content that full fat coconut milk does. If you’re just looking to make cookies or some other baked good that typically calls for milk, I would suggest any non-dairy (or dairy if you can eat that) will work. Hope that helps!! xo

  3. I love almond flour, I use it almost exclusively. I’ll have to make this, I’ve never had a skillet cookie and your recipe looks delicious 🙂

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