This gluten free vegan skillet cookie (also known as a pizookie) 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. An extra large chocolate chip cookie baked in a skillet can never be a wrong thing. Free of gluten, dairy, egg, soy, peanut & tree nuts; and is vegan!
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This delicious dessert is perfect for when it starts to get cold, because there is something so comforting about a hot chocolate chip cookie fresh out of the oven. Talk about comfort food!
I have not had a skillet cookie, or pizookie, since before I gave birth to my allergy-kiddos. It had been long overdue! Not to mention, my kids really needed to experience this. They were pretty pumped and kept asking when it was done.
There really is no substitution for this dessert! The warm, crispy edges and gooey, soft center have made it that even years later, I still crave it. Loaded with chocolate chips and dripping with melted ice cream this is one of my favorite decadent desserts.
The only real problem with this dessert is deciding if you should eat it straight out of the cast iron pan, or being polite and putting it into individual servings. I confess I did a little bit of both.
Because this dessert is a bit larger than life, I prefer to use chocolate chunks instead of chips, so that you really get big mouthfuls of chocolate in every bite. Speaking of which–be sure to check your chocolate chips that you have a dairy-free brand.
We’ve still got some cookie left–which is a miracle in and of itself, and I plan on fully using it for bribery if my kids eat their lunch and dinner tonight, and then I’ll be digging in for a victory bowl once my kids are in bed. I totally reward myself just about every night once my kids are fast asleep. Do you do that? I’m often so haggard that I feel like I have earned myself a treat. I think every parent deserves one! And, this is a FABULOUS reward.
What egg replacer do you use for this vegan gluten free pizookie?
Thankfully, you don’t need any type of egg replacer (meaning powdered egg replacer, or applesauce). The vegan cream cheese helps the recipe by creamy and hold together, just like eggs would have. Save your egg replacer for my many other type of cookies (see the bottom of this post.)
What vegan cream cheese do I recommend for this skillet cookie?
There are several types of vegan cream cheese you can select for this pizookie recipe:
- Daiya (made of coconut, considered top-8-free)
- Tofutti (made of soy)
- Violife (considered top-8-free)
I usually use Tofutti myself, but feel free to use what works for your diet.
What dairy-free ice cream do you serve over this skillet cookie?
To keep this recipe vegan, you’ll need to exchange the typical ice cream that goes on top with a dairy-free or vegan ice cream. Most people use plain vanilla, but I think many flavors would go well. Do what your heart desires. Thankfully there are lots of vegan brands nowadays. Some are made of coconut bases, and some are made of nut bases. Be sure to read labels and pick one that works with your diet. Here are just a few:
- So Delicious
- Ben & Jerry’s (has several flavors)
- Haagan Daz (has several flavors)
We usually go with So Delicious because it’s found at Walmart, which is the closet store to us.
What gluten free vegan chocolate chips are needed?
If you’re wanting chocolate chips that are labeled as gluten free and vegan, then Enjoy Life is a certified brand you can trust. If you’re wanting something less expensive and are OK not having those things called out, then we use Costco’s Kirkland Semi-Sweet Chocolate Chips (the white bag). Just as a heads up, they tend to only sell these during the holidays.
What if I only need the skillet cookie to be vegan, not gluten free?
Simply swap out the gluten-free flour with regular flour and omit the xanthan gum. Easy!
Looking for more gluten free vegan cookies?
Look no further! I love a good vegan gluten free cookie. They are my weakness. All of my recipes are gluten-free vegan due to my son’s wheat, dairy and egg food allergies. I have lots of recipes to give you a nice variety:
- Gluten Free Vegan Sugar Cookie Bars
- Gluten Free Vegan Chocolate Chip Cookies
- Gluten Free S’more Cookies
- Gluten Free Vegan Oatmeal Chocolate Chip Cookies
- Gluten Free Vegan Pumpkin Chocolate Chip Cookies
- DoubleTree Chocolate Chip Cookies Made Gluten Free Vegan
- Gluten Free Vegan Chocolate Orange Cookies
- Gluten Free Vegan White Chocolate & Craisin Oatmeal Cookies
- Gluten Free Roll Out Sugar Cookies
- Gluten Free Vegan Black and White Cookies
- Gluten Free Vegan Maple Cookies
- Gluten Free Vegan Cherry Chocolate Thumbprint Cookies
- 4 ounces dairy-free cream cheese, softened to room temperature (see post for options
- 8 tablespoons dairy-free butter, softened
- 3/4 cup brown sugar
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 and 3/4 cups gluten-free flour
- 1 teaspoon cornstarch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 to 1 and 1/2 cups dairy-free semisweet chunks
- Dairy-free ice cream for serving
- Preheat your oven to 325.
- In a stand mixer with the paddle attachment, mix together the dairy-free cream cheese, and dairy-free butter.
- 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.
- Next, turn the mixer on slow and add the ingredients in this order: vanilla, cornstarch, xanthan, baking soda, and salt.
- Then, add your flour, and only blend it until it's barely combined. Manually fold in your chocolate chips.
- 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.
- 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!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 654Total Fat: 36gSaturated Fat: 21gTrans Fat: 2gUnsaturated Fat: 12gCholesterol: 90mgSodium: 584mgCarbohydrates: 80gFiber: 1gSugar: 60gProtein: 5g
Adapted from the amazing: Mel’s Kitchen Cafe
Don’t forget to pin this so you don’t lose this! Also, be sure to check out my other ALLERGY-FRIENDLY Pinterest boards.