Gluten-free & Vegan Skillet Chocolate Chip Cookie (Gluten, dairy, egg, peanut & tree nut free; vegan)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 skillet cookie
Also known as a pizookie, this has a crisp top and edges, and a gooey, soft center. Large enough to feed a crowd, this is perfect when it's still warm with melty dairy-free ice cream on top of it. Free of gluten, dairy, egg, peanut & tree nuts; and is vegan!
  • 4 ounces dairy-free cream cheese, softened to room temperature
  • 8 tablespoons dairy-free butter, softened
  • ¾ cup brown sugar
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 and ¾ cups gluten-free flour
  • 1 teaspoon cornstarch
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 to 1 and ½ cups dairy-free semisweet chunks
  • Dairy-free ice cream for serving
  1. Preheat your oven to 325.
  2. In a stand mixer with the paddle attachment, mix together the dairy-free cream cheese, and dairy-free butter.
  3. Next, add the sugars and mix. I would say cream, but unlike regular dairy-products, this will not whip up and cream, but it will become smooth and blended.
  4. Next, turn the mixer on slow and add the ingredients in this order: vanilla, cornstarch, xanthan, baking soda, and salt.
  5. Then, add your flour, and only blend it until it's barely combined. Manually fold in your chocolate chips.
  6. Place into a greased iron skillet. Bake for 15-25 minutes, depending on how gooey you like your cookie. I like it to be crispier, so I go closer to 20-25 minutes.
  7. Allow it to cool for a few minutes so it's not hot. Once it's nice and warm, scoop some dairy-free vanilla ice cream on top, hand out spoons and get to work!
Recipe by Allergy Awesomeness at