Gluten-Free Cookie Makeover

Gluten Free Skillet Cookie

I’ve been cruising Pinterest all morning & now I have Christmas cookies on my brain! They all look so pretty, but I’m not YET in the mood for all that rolling & cutting & decorating. I just want to bake my cookie & eat it too.

I’m still in the process of transforming my old recipes into gluten-free, so I decided to just start there. My original Chocolate Chip Skillet Cookie is tasty, easy and WARM. (I don’t know if I mentioned it, but we’re on the verge of a snowstorm today.)


Some recipes say to bake gluten-free at lower temperatures than regular & some say use a higher oven temperature. For this cookie, I decided to just leave the temp the same as the original. It worked fine, but did need to cook a little longer. The original was done in about 25 minutes, this one took 28 minutes.

I also doubled the vanilla from the original recipe only because sometimes, gluten-free flours can have a stronger flavor than wheat flour.

OK, I eat raw cookie dough all the time. You kind of have to. It’s a lot easier to change-up a recipe before it’s baked than after. That’s hard to do with gluten-free dough. To me, raw gluten-free cookie dough tastes like a mudpie. You kind of have to bake it & hope for the best. And take good notes in case you need to change it next time. It’s much easier to adapt a gluten-full recipe than to start from scratch.


Here’s the printable recipe card!

  1. Gluten Free Chocolate Chip Skillet Cookie
    1. 6 tablespoons butter, room temperature
    2. 1/4 cup white sugar
    3. 1/4 cup brown sugar
    4. 1 egg
    5. 1 teaspoon vanilla
    6. 1/4 cup millet flour
    7. 2 tablespoons white rice flour
    8. 2 tablespoons tapioca flour
    9. 1 teaspoon flaxseed meal
    10. 1/2 teaspoon baking powder
    11. 1/4 teaspoon salt
    12. 1/2 cup rolled oats
    13. 1 cup chocolate chips
    1. Preheat the oven to 350.
    2. Grab your wooden spoon & a mixing bowl. Beat the butter & sugars together.
    3. Mix in the egg and vanilla.
    4. Stir the millet, rice flour, tapioca, flax, baking powder & salt together. Stir that into the cookie batter.
    5. Stir in the oatmeal and chocolate chips.
    6. Put a little dab of butter in in 8″D cast iron skillet. Set it in the oven for a minute to melt. Tip the pan to get butter all over and up the sides. (This also heats up the pan so the cookie starts baking as soon as you dump it in.)
    7. Spread the batter into your pan. (It doesn’t need to be perfect, it will spread & level out as it heats up.)
    8. Bake 25-30 minutes, or until you stick a fork in it & it comes out clean.
    9. If your cookie lasts more than one day, wrap it up tight. Gluten-free baked goods dry out pretty fast.
    Break O' Day Farm
Posted in Dessert, Gluten Free Recipes.