Gluten Free Toll House Skillet Cookie
This spectacular skillet cookie is made with gluten free flour, coconut sugar and miniature chocolate chips. It's served with ice cream and chocolate sauce. This heavenly recipe is perfect for company or holiday desserts like Mother's Day or Father's Day.
Ingredients
- 2 1/2 cups Cup4Cup Gluten free flour
- 2 cups Madhava coconut sugar
- 1/2 cup unsalted butter softened (1 stick) (no substitutions)
- 2 large eggs
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2 1/2 tsp. vanilla extract (no substitutions)
- 1 cup pecan chips or finely diced pecans
- 12 oz. pkg. Nestle Toll House miniature chocolate chips divided use
Instructions
- Preheat oven to 350.
- Soften butter.
- Add coconut sugar, eggs, baking powder, baking soda, salt and vanilla.
- Whisk or mix with an electric mixer until smooth.
- Add gluten free flour, pecan chips and 1 cup miniature chocolate chips.
- Stir ingredients with a wooden spoon to combine.
- Grease a 12-inch cast iron skillet with avocado oil.
- Spread batter into prepared skillet.
- Press ingredients down into pan with damp/moist hands to smooth the top.
- Sprinkle about ½ cup miniature chocolate chips over top of cookie dough.
- Bake at 350 for 25-35 minutes or until a toothpick inserted in center comes out clean.
- Serve with ice cream and chocolate sauce, if desired.
Notes
NOTE: I used Cup4Cup gluten free flour, Madhava Coconut Sugar, and miniature Nestle's Toll House chocolate chips to make this recipe.
NOTE: While other gluten free flours may work, I do not recommend Pamela's pancake and baking mix.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 592kcalCarbohydrates: 79gProtein: 5gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 55mgSodium: 383mgPotassium: 12mgFiber: 4gSugar: 58gVitamin A: 300IUCalcium: 80mgIron: 0.9mg
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