Ingredients and Equipment
Whether you call it a pizookie or a cookie in a skillet, I promise you will fall in love with this gluten free chocolate chip oatmeal skillet cookie!
Over the last twenty years, this has been the most requested recipe I have. EVERY time I make it someone asks for the recipe. Every. Single. Time.
And why wouldn’t you want it??!!! You can bake and eat this cookie in under 30 minutes. It’s incredibly easy to make and requires one bowl and no refrigeration time.
Plus, this chocolate chip oatmeal skillet cookie really is delicious! The oats provide a nice chewy texture while the pecans provide a little crunch. And then there’s the chocolate chips… 🙂
Can the chocolate chip and oatmeal cookie recipe be doubled?
You can easily double the recipe to feed a larger crowd. Bake the cookie in a 9 x 13 glass or metal pan lightly coated in cooking spray. Same cooking time, just double the ingredients.
Ingredients and Equipment
- Gluten Free Flour Blend
Most gluten free flour blends you purchase contain xanthan gum, which I found out early on does not settle well with my stomach! As a result, I make my own flour blend using a variety of flours and starches, blended and measured to create a perfect blend I prefer over any other blend to date. Guar gum or Tara gum are great replacements for xanthan gum; however, I prefer to add it to the recipe as needed and you’ll see notes in every recipe on Just As Good Gluten Free with the recommended amounts to use. You can find the recipe to make your own mix here.
I completely understand this takes time, effort and space to make your own mix. Believe me, I’ve tried purchasing blends from stores, but I ALWAYS come back to this one. If you do not have the margin or desire to make your own blend, here are two I would recommend as a suitable substitute: King Arthur Measure for Measure Flour or Bob’s Red Mill 1to1 Baking Flour. NOTE*** If you use a different gluten free flour blend than what is stated in the recipe, please check your brand to see how many grams per cup is recommended. It varies significantly in flour blends and can entirely throw the recipe off.
- Gluten Free Rolled Oats
Please make sure your rolled oats are gluten free! Oats are heavily cross-contaminated, not only in growing but in the manufacturing. Buying gluten free oats ensures the field they were grown in is not alternated with wheat crops and used on the same processing equipment as wheat. Kind of a big deal for us Celiacs!
Now…we’re not talking about using instant oats. We’re talking about rolled oats which are thicker and more round. Rolled oats are a step removed from instant oats, and in my opinion, much better to use in baking!
Depending on availability, I will usually purchase these oats from GF Harvest. Depending on cost, I have also purchased Bob’s Red Mill, although they seem to be difficult to come by these days.
- Cast Iron Skillet
Lodge is a great brand of cast iron skillet and one that I have used for many years (not paid or endorsed, I just like them)! I use the more shallow skillet for this cookie, which can also be used as a lid for the larger pan. If you don’t own a cast iron pan and do not intend to purchase one, substitute an 8×8 metal or glass pan and lightly coat with cooking spray.
Dairy free and egg free options:
Since I have made this recipe oh so many times, I have made it dairy and egg free to accommodate allergies with pretty good success.
Two options for dairy free I have used: substituting butter with something like Earth Balance dairy free butter and using dairy free chocolate chips (I always buy Kirkland Signature chocolate chips from Costco because they are dairy free). I have also used coconut oil in place of the butter.
Two options for egg free I have used: a flax egg (combine 1 Tbs flax seed with 3 Tbs warm water, allow to sit for 5 minutes to absorb), or Egg Replacer (use as directed).
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Gluten Free Chocolate Chip Oatmeal Skillet Cookie
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg
- ½ teaspoon vanilla extract
- 6 Tbs white granulated sugar
- 6 Tbs packed brown sugar
- 1 cup (150 grams) gluten free flour blend
- ¼ teaspoon guar or xanthan gum (omit if in flour blend)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup gf rolled oats
- ½ cup chocolate chips
- ½ cup chopped pecans
- 10 inch cast iron skillet
Optional:
- vanilla ice cream
- chocolate sauce
- caramel sauce
Instructions
- Preheat oven to 350° F.
- In a medium microwave safe bowl, melt butter until just melted. Add white and brown sugar and mix until combined. Beat in egg. Add vanilla extract.
- Stir in gluten free flour blend, guar gum, salt, and baking soda. Combine until all ingredients are incorporated.
- Add oats, chocolate chips and pecans and stir until mixed throughout.
- Scoop into a 10 inch cast iron skillet and smooth the top. Note: if not using a cast iron skillet, use an 8×8 glass or metal pan, lightly coated in cooking spray.
- Bake for 20 minutes. DO NOT over bake! The inside will be sightly gooey and the top will be slightly golden brown.
- Remove from oven and allow to cool before slicing and eating. Best eaten the same day baked, but not too bad the day after.
- Optional: serve with vanilla ice cream and chocolate sauce or caramel sauce…or both 🙂
Hey there! Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links. After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you. This allows me to continue creating gluten free recipes for you! Many thanks – Amy
https://www.pinterest.com/JustAsGoodGlutenFree/gluten-free-desserts/
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