Gluten-Free Skillet Cookie

5 from 1 vote

A warm, gooey gluten-free skillet cookie loaded with chocolate chips and fresh strawberries — ready in 25 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Preheat oven to 350 F. Prepare an 8" cast iron skillet by lightly greasing with cooking spray and place in the oven until ready.
In a small bowl, combine flour, oats, cinnamon, baking soda and baking powder.
In a larger mixing bowl, mix together the egg, maple syrup, sugar and salt until the sugar is fully combined and egg is broken down.
To the egg mixture, fold in add half the flour mixture. Then stir in the olive oil. Fold in the other half of the flour mixture and stir just to combine. Do not over mix.
Fold the strawberries and chips into the batter. Transfer the batter to the prepared skillet and spread it into an even layer. Bake at 350 F 15 minutes.
Remove from the oven and cool 5-10 minutes in the skillet before serving and enjoying!

Be sure to properly measure the flour for gluten-free baking. The method of spooning flour into the measuring cup is superior to just scooping it out of the bag.
Always let your cookie skillet rest before attempting to cut your slices.
This recipe is meant to be shared or divided into single servings and enjoyed over several days or longer.
Store leftovers in the refrigerator per storing instructions in the post.