My gingerbread and white chocolate cookie skillet is the perfect festive dessert, combining a warm gooey gingerbread flavoured cookie dough with dairy free white chocolate. It’s a delicious sharing dessert, ideal topped with dairy free ice cream. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently asked questions
Which dairy free butter do you use for the cookie dough?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture.
Which dairy free white chocolate do you use in the cookies?
Any dairy free white chocolate will work. I prefer to use Free From White Chocolate Buttons which I usually pick up from Asda, Tesco or Sainsburys.
How long will the cookie skillet last?
My cookie skillet is best served warm fresh from the oven as this is when the middle is gooey. You can store it in the fridge for 2 days and reheat but for best results serve fresh from the oven.
Which size tin do you use?
For this skillet I use a 6 inch cake tin or skillet.
Which gluten free flour do you use for the cookies?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking.
Gingerbread and white chocolate cookie skillet
Ingredients
- 60 g dairy free butter block
- 80 g light brown sugar
- 40 g granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dairy free milk
- 175 g gluten free plain flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- Pinch or salt
- 100 g dairy free white chocolate
Instructions
- Pre heat your oven to 180°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, ginger, cinnamon 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 pieces of chocolate into the top.
- Bake for around 22-25 minutes, until golden brown and cooked through. The middle will still be gooey.
- Serve warm from the oven with dairy free ice cream.
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
