Gluten Free Chocolate Chip Oatmeal Skillet Cookie
An easy and delicious cookie to make in under 30 minutes! The recipe is easily doubled - double each ingredient but keep the baking time the same using a 9 x 13 glass or metal baking pan.
Servings: 8 triangles
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 8x8 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 :)