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Gluten Free Toll House Skillet Cookie | Can't Stay Out of the Kitchen | this spectacular #skillet #cookie is everything you can ask for in a #dessert. It's rich, chocolaty, decadent & takes #TollHouse #cookies to the next level. Great for a #holiday #dessert like #FathersDay. This one's made with #glutenfree flour & #coconutsugar. #chocolate #chocolatechipcookies

Gluten Free Toll House Skillet Cookie

Teresa Ambra
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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 12
Calories 458 kcal

Equipment

  • 1 cast iron skillet
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 1/2 cups Gluten free flour (I prefer Cup4Cup)
  • 2 cups 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. 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. The texture and flavor are both off.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 458kcalCarbohydrates: 62gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 56mgSodium: 443mgPotassium: 53mgFiber: 4gSugar: 36gVitamin A: 350IUVitamin C: 0.3mgCalcium: 111mgIron: 2mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert, gluten free, gluten free dessert
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