I am always looking for ways to use my little cast iron skillets. I love to cook in them and seriously love how adorable they are – great for rustic serving.
These skillet cookies are so much fun to prepare and eat. I bake them in 5-inch skillets, serve them with forks and let people share. Like when you go to a restaurant with friends and all the women say they don’t want dessert but end up sharing the one dessert someone ordered. You know we all do that. And of course you know the reason is because calories from someone else’s dessert don’t count, right?
Recipe Notes: I made these nut-free by using Sunbutter and to make them dairy free, substitute the butter with dairy free buttery sticks and dairy free chocolate chips. If you don’t have 5-inch cast iron skillets you can use one 8-inch pan. These are amazing served warm with some vanilla ice cream on top!
Gluten Free Chocolate Chip Skillet Cookies Recipe
Gluten free non-stick cooking spray
¾ cup unsalted butter, at room temperature
1 cup brown sugar, packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose gluten free flour
1 teaspoon baking powder
½ teaspoon kosher or fine sea salt
½ cup creamy Sunbutter
2 tablespoons honey
¼ cup semisweet chocolate chips
1 teaspoon raw sugar, optional
Preheat oven to 325 degrees. Spray two 5-inch cast iron skillets with cooking spray.
Cream the butter and brown sugar together with an electric mixer. Beat in the eggs, one at a time. Beat in the vanilla.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add to the butter and brown sugar mixture and beat until fully combined.
Combine the Sunbutter and honey.
Divide half of the dough between the two prepared skillets and smooth into an even layer. Spread the Sunbutter mixture over the top. Drop spoonfuls of the dough on top and sprinkle the chocolate chips over. Sprinkle with raw sugar if desired and bake for 35 minutes or until the dough is set and golden brown.
A gluten free, nut free recipe that serves 6.
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