Gingerbread and White Chocolate Cookie Skillet (gluten free, dairy free and vegan)

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.

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