July 19, 2019

Cookie dough skillet (gluten free & vegan)

If you are after a delicious warm cookie dough dessert recipe that’s gluten free and vegan, look no further! This pudding has gone down an absolute treat in our house hold, and is perfect topped with dairy free vanilla ice cream. You would never know it’s gluten free, dairy free and vegan!

My cookie dough recipe serves 2 people and only takes 5 minutes to put together and 25 minutes to cook, so great if you are after a quick and easy recipe. I use a small 6.5 inch cast iron skillet to make my cookie dough, it’s the perfect size! You can purchase one by clicking here. Alternatively, you could also use a small cake tin/tray.

Gluten free and vegan cookie dough skillet

Prep Time5 mins
Cook Time25 mins
Servings: 2 people

Ingredients

  • 60 g dairy free butter (I prefer to use the Stork 'Perfect for baking' butter)
  • 65 g granulated sugar
  • 80 g light brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp non dairy milk
  • 175 g gluten free plain flour (I use FREEE by Dove's Farm)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 75 g dairy free chocolate chunks (white chocolate and cranberry also works really well!)

Instructions

  • Pre heat your oven to 190°C and lightly grease your skillet (or tin) with dairy free butter.
  • In a large mixing bowl, beat your butter, dairy free milk, granulated sugar, light brown sugar and vanilla until combined.
  • In a separate bowl mix together your flour, baking powder and salt.
  • Fold your dry mixture into your wet mixture until fully combined.
  • Add your dairy free chocolate (saving a small amount to put on the top) and mix well.
  • Spoon the mixture into your greased tin and press down with the back of a spoon to ensure its smooth. Press a few more chocolate chips into the top!
  • Bake for around 25 minutes, until golden brown and cooked through. The middle will still be gooey.
  • Top with dairy free ice cream and enjoy!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

*Please note, this post contains an affiliate link. Meaning if you use it, I will receive a small % of the money you spend.

4 responses to “Cookie dough skillet (gluten free & vegan)”

  1. Johanna says:

    Hi, thank you for a yummy recipe, I have been meaning to make cookie dough (reminds me of smarties cookies from Cookie Jar when I was little and they cost 15p instead of today’s Millie’s Cookie for £1.50, thankfully cant eat as I’m coeliac). I am going to have a go as still locked in shielding for my 23rd week.

    Your recipe made me smile and will hopefully turn out good and. Are me smile even more yay x

  2. Charlotte says:

    do you think I could make the dough earlier in the day and cook later? or do you think its better to make just before cooking?

    • glutenfreealice@yahoo.com says:

      Hi Charlotte,

      You could definitely make the dough earlier in the day and leave it in the fridge to cook later on 🙂

      Alice

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