Looking for a quick cookie that’s both gluten-free and vegan? To verify! Cut into pieces and serve with (vegan!) ice cream.
I always feel such an insane eagerness to deliver thank you treats to teachers, friends, and babysitters, but recently I’ve realized that I haven’t had a lot of opportunities to bake much for myself or my own family lately.
So I fixed that this month, starting with this family-friendly and allergy-friendly chocolate chip cookie just begging to be shared with friends and loved ones.
I chose to make this dessert gluten and allergen free because our little fella has egg and nut sensitivities and many of his friends have other allergies. To be on the safe side, I wanted to make a cookie that everyone can enjoy.
Making a large cookie in a pan is quicker than dividing up individual cookies, and the edges get nice and crispy while the center stays soft. It’s the perfect marriage of textures if you ask me.
coconut oil instead of butter
I love baking with coconut oil so I used this. It imparts a subtle scent and flavor but I think it complements the chocolate and other flavors of the cookie well. Make sure the coconut oil is very soft (but not runny) so it mixes easily with the sugar.
Choose your gluten-free flour mix
There are dozens of gluten free flour mixes to choose from these days and many are great; I like Bob’s Red Mill’s Gluten Free 1:1 Baking Flour Mix. It’s a great all-purpose choice and doesn’t contain chickpea or legume flours, which I find often add a savory flavor to baked goods that I don’t always love. Some other gluten-free mixes can impart a grittier texture, which isn’t as desirable in most baked goods.
Bob’s mix contains xanthan gum, which acts as a binding agent in gluten-free baking recipes like this one. Before baking, double-check the ingredients in your own gluten-free flour mix and if it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husk), I recommend adding 1/2 teaspoon xanthan gum to ensure success.
The finishing touch: sea salt!
Finish off your pancake with some flaky sea salt sprinkled on top. If you’ve never tried this trick before, you’re in for a treat! It helps balance out the sweetness and adds a little surprise to each bite. Use a large flaky salt like Maldon – I sprinkle a little on top before the cookies go in the oven and a little more as they cool.
You can never have enough of a (very) good thing.
Gluten Free Chocolate Chip Skillet Cookie
If you’ve never baked gluten-free before, we highly recommend using Bob’s Red Mill 1:1 Gluten-Free Baking Flour Mix for this recipe.
If you use a different mix, check the ingredients. If it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husk), we recommend adding 1/2 teaspoon xanthan gum to ensure success.
Note that the FDA lists coconut as a tree nut, although many people with tree nut allergies do well with coconut. If you’re unsure if the person or people eating your cookies have a nut allergy that contains coconut, ask them before making this recipe.
ingredients
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1/2 cup coconut oil, softened at room temperature (but not melted or runny)
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1/4 cup (54 g) packed brown sugar
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3/4 cup (150g) granulated sugar
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1 tablespoon of flax flour
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2 teaspoons pure vanilla extract
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1 1/4 cup (170 g) gluten-free flour mix, such as Bob’s Red Mill (see recipe note)
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1 teaspoon baking powder
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1 1/2 teaspoons cornstarch
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3/4 teaspoon salt
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3/4 cup (125g) bittersweet or semi-sweet chocolate chips (allergy-friendly, if needed)
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Flaky sea salt (like Maldon), top
special equipment
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blender
method
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Preheat oven and prepare pan:
Preheat oven to 350°F. Spray a 10-inch cast iron skillet with nonstick cooking spray.
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Prepare the flax egg:
Combine the flax with 2 1/2 tablespoons water in a small bowl. Let stand 7 to 10 minutes to thicken. (This is used as an egg substitute in this recipe.)
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Combine the coconut oil and sugar:
In the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer), beat the coconut oil, brown sugar and caster sugar until smooth and combine. The mixture will be a little clumpy and grainy – that’s okay.
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Add the flax egg and vanilla:
With the mixer on low, slowly add the flaxseed egg and vanilla, beating until combined, using a rubber spatula to scrape down the sides as needed.
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Add the dry ingredients:
In a small mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. With mixer on medium speed, slowly add dry ingredients and mix until smooth. The batter will initially look like large pebbles, but keep beating and it will eventually become smooth and uniform in 2 to 3 minutes.
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Add the chocolate chips and add them to the pan:
Using a spatula, fold the chocolate chips into the batter, then scrape the mixture into the 10-inch cast iron skillet. Press the batter evenly into the pan with your hands. Sprinkle the top with flaky salt.
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Bake cookies:
Bake for 20 to 22 minutes or until the outer edges are golden brown. The cookie will still be soft and even a little wet to the touch, but it will firm up as it cools.
