And above all these put on love, which binds everything together in perfect harmony. Colossians 3:14

There is nothing more than God and my husband I love more than a gooey chocolate chip cookie. The skillet cookie is the perfect dessert for almost any occasion. We usually make it when having friends over for dinner or just because we want a gooey warm cookie with some ice cream. This is perfect for chocolate and non chocolate lovers and can be made pretty quickly! This recipe threw me back to my childhood when I would get to eat a warm cookie straight out of the oven or lick the spoon of cookie dough! I love getting to share a sweet treat with friends and this is a huge crowd pleaser!

If you’re looking for a recipe that can come together in a little over 30 minutes this is it! We’ve made this for countless friends and family and no one knows it’s gluten and dairy free! It is such a gooey and delicious treat that you may want to keep to yourself and not share!

alternatives

If you don’t stock up on GF all purpose flour you can use any combination of almond flour, brown rice flour and sorghum flour and increase the amount of corn starch by 1 tbsp. I also recommend using mini chocolate chips however I know how difficult it can be to find DF mini chocolate chips, so you can always substitute for normal sized. Also, add whatever other cookie toppings you enjoy! I love pecans and would gladly throw those in this mix!

steps

This is another super easy tasty treat! Crank that oven on at 325 degrees and bring out a seasoned 10 inch cast iron pan. this is what gives you the crunchy exterior and gooey interior.

take your melted, but cooled butter and whisk the sugar. you can use an electric hand mixer or stand mixer if you don’t feel like hand mixing! Slowly add those eggs one by one! It’s important to just use the egg yolk of one egg as it helps increase the chewiness and richness of the cookie skillet.

Next you’ll want to add in the flour, baking powder, baking soda and salt as well as the vanilla. Whisk until well combined, but don’t whisk too much! Slowly fold in the mini chocolate chips.

Bake it for 25-35 min at 325 degrees until the top and the edges just start turning golden brown. If you leave it too long, it will become dry in the center. Scoop some dairy free ice cream on top and ENJOY!

Lastly, if you make the cookie skillet, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear about everyone’s adventure and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes/adventures you all have made is my favorite thing to do and keeps me motivated to continue to provide you guys with amazing recipes!