So this month I’ve been fixing that, starting with this family-friendly and allergy-friendly chocolate chip skillet cookie that’s just begging to be shared with friends and loved ones. There’s something delightful and unexpected about clearing the dinner table, bringing out this skillet cookie, and letting everyone dig in and slice off their own wedge (preferably with a glass of milk at the ready). I opted to make this dessert gluten and allergen-free because our little guy has egg and nut sensitivities and many of his friends have other allergies. To play it safe, I wanted to bake a cookie everyone could enjoy. Making one big cookie in a skillet is quicker than portioning out individual cookies, plus the edges get nice and crispy while the center remains soft. It’s the perfect marriage of textures, if you ask me.
Coconut Oil in Place of Butter
I love baking with coconut oil, so I used that here. It does impart a subtle fragrance and flavor, but I think it makes a good compliment to the chocolate and other flavors of the cookie. Make sure the coconut oil is very soft (but not liquidy) so that it blends easily with the sugars.
Choosing Your Gluten-Free Flour Mix
There are dozens of gluten-free flour blends to choose from these days and many are great; I happen to like Bob’s Red Mill’s 1:1 Gluten Free Baking Flour Blend. It’s a great all-purpose choice and doesn’t have chickpea or legume flours in it, which I find often impart a savory flavor to baked goods that I don’t always love. Some other gluten-free blends may impart a sandier texture, which isn’t as desirable in most baked goods. Bob’s blend contains xanthan gum, which acts as a binder in gluten-free baking recipes like this one. Before baking, check the ingredients in your own gluten-free flour blend and if it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), I recommend adding 1/2 teaspoon of xanthan gum to ensure success.
The Finishing Touch: Sea Salt!
Finish your skillet cookie with some flaky sea salt sprinkled over top. If you’ve never tried this trick before, you’re in for a treat! It helps balance the sweetness and add a little surprise to each bite. Use a big flaky salt like Maldon—I sprinkle a little on before the cookies head to the oven and a little more as they’re cooling. You can never have enough of a (very) good thing. If you’re using a different blend, double check the ingredients. If it doesn’t contain xanthan gum (or another binding ingredient like guar gum or psyllium husks), we recommend adding 1/2 teaspoon of xanthan gum to ensure success. Note that the FDA does list coconut as a tree nut, though many people with tree nut allergies are fine with coconut. If you’re not sure if the person or people eating your cookies has a tree nut allergy that includes coconut, check with them before making this recipe.
