Gluten-Free Chocolate Chip Cookie Skillet (Pizookie)
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My beloved gluten-free skillet cookie recipe! I love making this for a crowd or for a cozy Friday evening at home to enjoy after a fun-filled dinner of goofy stories. Even growing up, baking was something I loved to do. And when I turned 12 my grandma bought me the Mrs. Fields Cookie Cook Book. There’s a substantial amount of turned down corners, the old school way of saving my favorite recipes before the nowadays save button, and it serves as an inspiration for my gluten free baking adventures.Â
Whenever the boys ask for cookies and I’m feeling lazy, this is my go to recipe. No hovering over individual cookies, just one giant gluten-free cookie. It’s one of their favorite desserts and somehow elevates classic chocolate chip cookies into something fancy and fun!
One skillet.
One pizookie.
Minimal work.
And happy boys.
Obviously it travels best with ice cream, but is also a star all on its own.
Why You Will Love This Recipe:
- Perfectly chewy and gooey. Crisp, golden edges with a soft, melty chocolate center.
- Made with simple gluten-free ingredients. No complicated flour blend required.
- Rich browned butter flavor. Browning the butter adds a deep, caramel-like flavor that takes this dessert to the next level.
- Ready in about 30 minutes. A quick dessert that’s perfect for weeknights or entertaining.
- Easy to customize. Swap in your favorite chocolate chips, chopped nuts, or candy pieces to make it your own.
- One skillet means easy cleanup. Mix, bake, and serve all from the same pan.
Ingredients:
- 1 ¼ cups blanched almond flour – Use finely ground blanched almond flour for the best soft, chewy texture.
- 1 cup arrowroot starch – Adds lightness and helps create a tender cookie with crisp edges.
- ¼ cup oat flour – Certified gluten-free if needed for celiac disease.
- ½ teaspoon baking soda – Helps the cookie rise and brown beautifully.
- 1 teaspoon fine sea salt – Balances the sweetness and enhances the chocolate flavor.
- ½ cup (1 stick) salted butter, softened – Bring to room temperature for easy mixing. If using unsalted butter, add an additional ¼ teaspoon salt.
- ¾ cup coconut sugar or brown sugar – Gives the cookie a rich, caramel-like flavor.
- ¼ cup granulated white sugar – Helps create crisp, golden edges.
- 1 large egg, room temperature – Binds the dough and adds richness.
- 2 teaspoons pure vanilla extract – For warm, classic cookie flavor.
- 6 ounces semi-sweet chocolate chips – Use a high-quality gluten-free brand. Reserve a handful to sprinkle on top before baking for a bakery-style finish.
Instructions:
- Preheat the oven. Preheat your oven to 350°F (175°C).
- Mix the dry ingredients. In a small mixing bowl, whisk together the almond flour, arrowroot starch, oat flour, baking soda, and sea salt until evenly combined. This helps distribute the leavening and prevents any clumps in the dough.
- Brown the butter. In an 8-inch oven-safe nonstick skillet (I love my Caraway) or a well-seasoned cast-iron skillet, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter begins to foam and the milk solids turn golden brown with a nutty aroma, about 3–5 minutes. Remove from the heat immediately to prevent burning and allow it to cool for 2–3 minutes.
- Cream the sugars and butter. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), combine the coconut sugar and granulated sugar. With the mixer on medium speed, slowly drizzle in the slightly cooled browned butter. Beat for about 2 minutes, until the mixture is smooth and slightly lighter in color.
- Add the wet ingredients. Add the egg and vanilla extract and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Finish the dough. Add the dry ingredient mixture to the wet ingredients and mix on low speed just until no dry streaks remain. Avoid overmixing. Fold in the chocolate chips with a rubber spatula until evenly distributed throughout the dough.
- Transfer to the skillet. Press the cookie dough into the same skillet you used to brown the butter, spreading it into an even layer into the greased cast iron skillet (or non stick pan). Sprinkle a few extra chocolate chips over the top for a bakery-style finish, if desired.
- Bake. Bake for 20–24 minutes, or until the edges are golden brown and the center is just set. The middle should still look slightly soft—it will continue to cook as it cools.
- Cool and serve. Let the gluten-free pizookie cool for 10–15 minutes before serving. Enjoy warm on its own or top with a scoops of vanilla ice cream, a drizzle of chocolate sauce, or homemade caramel for the ultimate dessert.
Tips and Tricks:
- Don’t skip browning the butter. It adds incredible depth of flavor and makes this cookie taste bakery-quality.
- Use finely ground blanched almond flour. Almond meal will create a denser, grainier texture.
- Measure your flours carefully. Spoon them into the measuring cup and level them off, or weigh them for the most accurate results.
- Don’t overbake. The center should still look slightly underdone when you remove it from the oven. It will continue to set as it cools.
- Serve warm. A warm pizookie is what makes this dessert so irresistible.
- Add extra chocolate chips on top before baking. It creates a beautiful bakery-style presentation.
- Use an 8-inch skillet. This gives the cookie the ideal thickness for a gooey center and crisp edges.
Perfect Pairings:
This gluten-free pizookie is delicious on its own, but it’s even better served with:
- A scoop of vanilla bean ice cream
- Salted caramel ice cream
- Homemade whipped cream
- Hot fudge or caramel sauce
- Fresh raspberries or sliced strawberries
- A drizzle of peanut butter or almond butter
- A cup of freshly brewed coffee
- Cold milk or your favorite dairy-free milk
- Vanilla latte or espresso after dinner
Summary:
If you’re craving the ultimate warm, gooey cookie, this Gluten-Free Pizookie delivers every time with it’s beautiful golden brown color and heavenly flavor – it’s gooey chocolate chip cookie perfection! Made with browned butter, almond flour, and plenty of chocolate chips, it bakes into a thick skillet cookie with crispy edges and a soft, chewy center. It’s naturally gluten-free, simple to make with pantry staples, and comes together in about 30 minutes. Top it with a scoop of vanilla ice cream for a restaurant-style dessert that’s perfect for birthdays, family movie nights, holidays, or anytime you need an easy homemade treat.
Full steam ahead to cookie goodness the whole family will love (and devour)! Recipe card below!
Happy baking!
Gluten-Free Chocolate Chip Cookie Skillet (Pizookie)
If you're craving the ultimate warm, gooey cookie, this Gluten-Free Pizookie delivers every time with it's beautiful golden brown color and heavenly flavor – it's gooey chocolate chip cookie perfection!Â
Ingredients
- 1 ¼ cups blanched almond flour
- 1 cup arrowroot starch
- ¼ cup oat flour
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ cup salted butter (1 stick)
- ¾ cup brown sugar or coconut sugar
- ¼ cup granulated white sugar
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- 6 ounces semi-sweet chocolate chips
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C).
- Mix the dry ingredients. In a small mixing bowl, whisk together the almond flour, arrowroot starch, oat flour, baking soda, and sea salt until evenly combined. This helps distribute the leavening and prevents any clumps in the dough.
- Brown the butter. In an 8-inch oven-safe nonstick skillet (I love my Caraway) or a well-seasoned cast-iron skillet, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter begins to foam and the milk solids turn golden brown with a nutty aroma, about 3–5 minutes. Remove from the heat immediately to prevent burning and allow it to cool for 2–3 minutes.
- Cream the sugars and butter. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), combine the coconut sugar and granulated sugar. With the mixer on medium speed, slowly drizzle in the slightly cooled browned butter. Beat for about 2 minutes, until the mixture is smooth and slightly lighter in color.
- Add the wet ingredients. Add the egg and vanilla extract and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Finish the dough. Add the dry ingredient mixture to the wet ingredients and mix on low speed just until no dry streaks remain. Avoid overmixing. Fold in the chocolate chips with a rubber spatula until evenly distributed throughout the dough.
- Transfer to the skillet. Press the cookie dough into the same skillet you used to brown the butter, spreading it into an even layer into the greased cast iron skillet (or non stick pan). Sprinkle a few extra chocolate chips over the top for a bakery-style finish, if desired.
- Bake. Bake for 20–24 minutes, or until the edges are golden brown and the center is just set. The middle should still look slightly soft—it will continue to cook as it cools.
- Cool and serve. Let the gluten-free pizookie cool for 10–15 minutes before serving. Enjoy warm on its own or top with a scoops of vanilla ice cream, a drizzle of chocolate sauce, or homemade caramel for the ultimate dessert.
