Gluten free chocolate chip cookie skillet made with only 6 simple ingredients! Topped with a dairy-free frozen treat for the ultimate indulgent dessert. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
We are squeezing every last ounce of summer sunshine that we can, how about you? To make those few moments even sweeter, I’ve got an irresistible chocolate chip cookie skillet topped with fresh and creamy frozen dessert. The best part, it’s only six simple ingredients to goodness!
This cookie cooked in a cast iron skillet is extra special because each ooey gooey bite is gluten and dairy free, but you wouldn’t even know it. I can’t wait to share with you a few tricks that I use to make those baking substitutions. A quick, homemade shareable treat to make those happy moments linger just a little longer. Are you ready? I sure am!
Have you ever made almond butter? If not, today is your lucky day! All you need is sliced almonds, a touch of salt something to make it into a smooth mixture like a blender or food processor.
In just a few minutes you will have an all natural almond butter, to replace flour in the recipe. So yummy! You could even sweeten it with a little maple syrup and add some coconut oil if you want it super creamy for other uses. What else would you eat it with?
Do you remember the six-ingredient cookie batter that I mentioned? It’s SO easy as pie, cookie pie that is!
The homemade almond butter, pure maple syrup, vanilla, ground flaxseed, and baking soda create a delicious cookie batter. Don’t forget to add lots of dark chocolate chips. It doesn’t get better than that!
This summer my son discovered the joy of frozen treats. It’s been blistering hot in southern California, so we indulged as we were out and about, hitting the beaches and after dinner dessert.
If you are looking for a dairy-free, egg-free and vegan frozen treat, you are going to love So Delicious Dairy Free® products. My family also loves strawberries, so I decided to grab some coconut milk strawberry flavor to have it stocked in the freezer, but some cashew milk salted caramel cluster frozen treat for me, ha.
I thought that the cashew milk salted caramel cluster frozen treat would be the perfect topping on this chocolate chip cookie skillet. It’s got the most luxurious caramel flavors, creamy texture, and pieces of chopped chocolate for a classic flavor combination.
You seriously wouldn’t even notice that it was dairy-free unless I told you!
Are you ready for a warm, chewy, intensely chocolaty cookie skillet slice? I know, I’ve made you wait way too long. I’ll add some extra frozen dessert on top just for you!
This gluten free chocolate chip cookie skillet is meant to bring all of your favorite people together. Share the love. You might not even need plates if you just grab a bunch of spoons and dig in!
This cookie skillet can totally be customized. You can make cashew, walnut or pecan butter if you want to switch up the almonds. I like dark chocolate chips, but semi-sweet, white or even peanut butter chips are yummy too. What frozen treat topping will you try? There are so many irresistible flavors to choose!
What can you use as a plant-based egg replacer?
If you are looking for a vegan-friendly substitute for eggs in baking, using ground flaxseed is a good choice. It serves as an excellent binding agent and emulsifier in the batter, which helps with the structure of the baked item and adds nutritional benefits like omega-3 fatty acids and fiber. It has a little bit of a nutty flavor, so it typically works well in cookies, or heartier whole grain recipes or quick bread. To make a flaxseed “egg” simply combine 1 tablespoon of ground flaxseed with 3 tablespoons water. Allow to sit for at least 5 minutes and you will see the flaxseed thicken into a mixture that has a similar texture to egg whites. Adding some baking soda helps the batter rise, as the flaxseed doesn’t help as much in that aspect.
Gluten Free Chocolate Chip Cookie Skillet
- 2 tablespoons flaxseed, ground
- 3 cups almonds, sliced
- 1/4 teaspoon kosher salt
- 1/2 cup maple syrup, pure
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips
- 1 pint frozen dessert, (So Delicious Dairy Free)
- Preheat oven to 350°F.
- Generously grease an 8 or 9-inch cast iron skillet or round cake pan with baking spray or oil.
- In a small bowl, add 2 tablespoons of ground flaxseed and 6 tablespoons of water. Stir and allow to sit for about 5 minutes, until thickened. Meanwhile, make the almond butter.
- In a blender or food processor, add in the 3 cups of sliced almonds and 1/4 teaspoon salt. Process for about 3 minutes on medium speed, scraping down the sides as needed until a smooth almond mixture is formed. This should yield just under 1 ½ cups of almond butter. Transfer to a medium-sized mixing bowl.
- Add maple syrup, baking soda and flaxseed mixture. Mix for about 1 minute on medium speed, until combined. It will be a thick and sticky batter. Stir in chocolate chips.
- Transfer batter to the greased skillet, use a spatula to evenly spread out the dough. Add extra chocolate chips on top of the cookie dough.
- Bake in the center of the oven for 22 to 24 minutes, or until the surface is a light golden brown. Allow to cool slightly before serving.
- Cut cookie into slices and serve with frozen dessert, or enjoy right out of the pan topped with frozen dessert. Enjoy!