Gluten-Free Skillet Chocolate Chip Cookie

Gluten-Free Skillet Chocolate Chip Cookie | recipe on queenofquinoa.me

Have you ever had a skillet cookie? If you haven’t, I think it’s about high time that you give it a shot. I hadn’t had one before, but I’d been dreaming of chocolate chip cookie bliss for weeks and when the thought dawned on me to make it in my cast iron skillet, I dove right in.

The beauty of a skillet cookie is that you can cut it like a piece of pie and top it with ice cream. Which reminds me, chipwiches are also in my near future (and your future too), I’m just working on perfecting my homemade ice cream recipe. I’m kind of thinking I’ll do something fun with the flavors rather than just plain old vanilla.

Tell me, does Peanut Butter Cookie and Roasted Banana Ice Cream sandwiches sound good to you? They sound pretty freakin’ delicious to me!

Gluten-Free Skillet Chocolate Chip Cookie | recipe on queenofquinoa.me #glutenfree

So back to this skillet chocolate chip cookie. First off, it’s not that soft, gooey, melty cookie texture that usually makes my mouth sing and that I rave about. Nope, this cookie is more dense and crunchy, but I’ve actually decided that I like it better that way. At least in pie form. It holds up better to ice cream. And you can eat it with you hands (like a slice of pizza). Chocolate chip cookie pizza anyone? Okay that might be taking it too far.

Second, I’ve been baking more with blanched almond flour lately (can you tell?!) and I kind of love it. It’s harder than I thought, it doesn’t really act like other flours, but I’m really enjoying adding it to my flour mixes because it gives great texture and flavor but also adds tons of nutrients into the mix. We all know how good almonds are for us, so adding this superfood to my baked goods (along with quinoa), is a no brainer.

Gluten-Free Skillet Chocolate Chip Cookie | recipe on queeofquinoa.me #glutenfree

But the best part of this gluten-free skillet chocolate chip cookie? Aside from the fact that it’s delicious? Not only is it gluten-free, but it’s also dairy-free and refined sugar-free as well. And it’s actually healthy.

Not to say that I recommend sitting down and polishing off one of these cookies for yourself, but when you’re eating a dessert that’s packed with super healthy ingredients like almond flour, teff flour, coconut flour, quinoa, oats and coconut oil all together? You’re totally allowed to have one extra slice and enjoy every minute of it.

Gluten-Free Skillet Chocolate Chip Cookie

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 slices

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup teff flour
  • 1/2 cup tapioca starch
  • 1/4 cup cooked quinoa
  • 1 tablespoon coconut flour
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon (two packets) of stevia
  • 2 large eggs
  • 1 tablespoon almond milk (or milk of choice)
  • 1/4 cup melted coconut oil
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 cup oats
  • 1/2 cup chocolate chips (I use unsweetened carob chips)

Instructions

  1. Preheat the oven to 350 degrees F and spray an oven proof skillet with cooking spray.
  2. In a medium bowl, whisk together the dry ingredients. Add the wet ingredients to the dry and mix until fully combined. Stir in the oats and chocolate chips.
  3. Transfer the cookie dough to the skillet and press it down so that it spreads out evenly.
  4. Bake for 18 - 20 minutes, or until lightly browned and still slightly soft.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
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5 Responses to Gluten-Free Skillet Chocolate Chip Cookie

  1. I love almond flour, I use it almost exclusively. I’ll have to make this, I’ve never had a skillet cookie and your recipe looks delicious :)
    Cassidy @ Cassidy’s Craveable Creations recently posted..Strawberry Cupcakes With Strawberry Cream Cheese Frosting {Grain, Dairy, Soy, Refined Sugar Free}My Profile

  2. Carrie says:

    What can you substitute for Almond Flour/Milk and Coconut Milk/Flour when there are allergies?

    • Unfortunately, those are the two flours that don’t really have a substitute. For almond flour, you can use any other nut or seed flour (like hazelnut, chestnut, pumpkin seed, etc.), but coconut flour really has no substitutes. For the milks, you can just substitute any other non-dairy milk, except when you’re using full fat coconut milk in a recipe like ice cream. That gets a little trickier because nothing really has the same fat content that full fat coconut milk does. If you’re just looking to make cookies or some other baked good that typically calls for milk, I would suggest any non-dairy (or dairy if you can eat that) will work. Hope that helps!! xo

  3. Deborah Shields says:

    This recipe sounds delicious, but I’m not big on stevia. Could you suggest another sweetener—honey, maple syrup, coconut sugar, etc. Guidelines for this kind of substitution for all of your baking would be really appreciated. Thanks!

    • Hi Deborah – you can substitute sugar, 1 teaspoon of stevia is equivalent to a couple tablespoons of sugar. You may have to increase the liquid slightly to compensate – I would just add a dash of milk. I can’t say how it would substitute for all of my recipes without testing. I would just suggest that you give it a try with whatever recipe you like and then use that with the other ones. Hope that helps!! xo

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