Gluten Free Chocolate Chip Skillet Cookie
BY Brimly.OCTOBER 4, 2026
Photo By Editors @ the Brimly Test Kitchen
Bake: 25 MinPREP: 25 minGluten-freeServes: 8 Now, Why This Recipe and What Makes It Special?
I'll just say it, this one is a home run. It started as a remix of the chocolate chunk cookie we shared here a while back, a recipe I still think people are sleeping on. (Truly, I don't think you know what's sitting right there.) This version takes everything I love about that cookie and presses it into one warm, generous skillet.
It's gluten-free, gum-free and soy-free, which is still a rare find. I'm not reaching for just any gluten-free flour off the shelf; I'm reaching for the kind without gums. So there's no worrying that dessert will leave your stomach twisting later. It's just good, honest food, made with ingredients you probably already have in your pantry.
And it asks so little of you. Some days I can't be bothered to scoop and shape and do the whole nine yards, but guests are coming and dessert needs to happen. This is the recipe for that day. You mix everything in one bowl, press it into one buttered skillet, and let the oven take it from there. There's white chocolate melted right into the dough, because why not? It adds sweetness and a lovely richness you can't get any other way. And there's a little milk powder, too. Bakeries use it all the time, so why shouldn't we?
Lessons Learned
Honestly, this one didn't put up much of a fight. But there are a few small things worth knowing. First, don't preheat your skillet. Just butter it lightly and evenly so the cookie releases easily. Go easy, though, because too much butter and the cookie bakes up oily.
When you press the dough in, spread it out so the center and edges are the same thickness. That way it bakes evenly all the way through, with no raw patch hiding in the middle.
And the 10-minute rest in the fridge? You can skip it. I do it because it firms the dough up just a little, so it bakes a touch differently. Call it my little secret magic trick. The extra chips on top and the flaky sea salt at the end are optional too. I add the chips because I want it to look pretty, and the salt depends on my mood that day.
How to Make It Your Own
This skillet is so much fun to play with. Leave out the chips for a plain, buttery cookie, or go the other way and deck it out with chocolate chunks, which is how I like to do it sometimes. Scatter some gluten-free pretzels or a handful of nuts on top, or use whatever little treats you have on hand.
Or, and please don't sleep on this, shimmy a few marshmallows into the top before it bakes. Right at the end, switch on the broiler for a minute to toast them golden. Just keep your eyes on it the whole time, because the broiler moves fast.
Pro Tip:
If your skillet cookie has cooled, warm a slice in the microwave for about 10 seconds, then top it with a scoop of vanilla ice cream. That's where the magic happens.
Summary Notes:
My favorite way to eat this is straight from the skillet, cut a wedge (or just grab a spoon), drop a scoop of vanilla ice cream right on top, and let it melt into the warm cookie. Tell me what beats that on a cool fall evening after dinner. I'll wait.
It's cozy, it's easy, and it tastes even better than it looks. If any ingredient is new to you, I've linked my favorites in the ingredients section so you know exactly what I use. I had so much fun with this one, and I hope you do too.
Tried it? Let us know how it went in the comments below.
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Ingredients
1 cup gluten-free flour (no xanthan gum) [BUY]
½ cup almond flour [BUY]
¼ cup milk powder [BUY]
¼ cup dark brown sugar, packed
¼ cup granulated sugar
½ tsp baking soda
½ tsp fine sea salt
6 Tbsp unsalted butter, cubed, plus a little for greasing
50 g white chocolate chips [BUY]
⅓ cup milk chocolate chips, for folding into the dough [BUY]
2 Tbsp milk chocolate chips, for topping [BUY]
1 extra large egg
1½ tsp vanilla extract
flaky sea salt, for finishing
Recipe Steps
Step 1
Preheat your oven to 350°F with a rack in the center. Lightly butter the bottom and sides of your 10 inch cast iron skillet. Do not preheat the skillet.
Step 2
Place the butter and white chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth. Let cool slightly until warm rather than hot.
Step 3
In a mixing bowl, combine the granulated sugar, brown sugar, salt, egg, and vanilla extract. Beat with a hand mixer on medium speed for 2 minutes, until glossy.
Step 4
With the mixer running, gradually pour in the melted butter and white chocolate mixture. Mix until fully combined.
Step 5
Add the gluten-free flour, milk powder, and baking soda. Mix on low speed until incorporated. Add the almond flour and mix until the dough comes together.
Step 6
Fold in ⅓ cup milk chocolate chips with a spatula. Refrigerate the dough for 10 minutes before transferring it to the prepared skillet.
Step 7
Press or spread the dough evenly across the bottom of the skillet, keeping the center and edges the same thickness. Scatter the remaining 2 Tbsp milk chocolate chips over the top and gently press them into the surface.
Step 8
Bake for about 20 to 25 minutes, beginning to check at 18 minutes. The edges should be golden and set. The center should look set on top but still be soft, without a wet patch of raw dough.
Step 9
Remove from the oven and sprinkle with flaky sea salt. Let cool in the skillet for 15 to 20 minutes before serving warm. For firmer slices, let it cool completely.
Storage:
Once completely cool, transfer leftovers to an airtight container and keep at room temp for up to 3 days. For longer storage, refrigerate for up to 1 week.
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