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Gluten free and vegan cookie dough skillet

Prep Time5 mins
Cook Time25 mins
Servings: 2 people


  • 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!)


  • 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!