Gluten-free Skillet Cookies

chocolate pecan skillet cookies (gluten free) / @loveandlemons chocolate pecan skillet cookies (gluten free) / @loveandlemons

A lot of gluten free baking experiments happen around here. If you haven’t noticed them, it’s because a good many of those trials never become post-able recipes. I’ll say it (and I won’t be the first!) – gluten free baking is hard. I know many of you are pros, but for the rest of us, it can be frustrating and not to mention expensive. Today, I’m here to relieve you of all of your internet-flour purchasing by saying: just buy a pre-made flour blend. One bag, and you’re done.

chocolate pecan skillet cookies (gluten free) / @loveandlemons

For years, all of my gluten free friends have sworn by Pamela’s flour blends. The handy thing is – you can sub it into your favorite recipes 1:1 and the texture is pretty spot on. For this recipe I used their Artisan Flour Blend – which is made of brown rice and other whole grains. (And there’s no bean flour so even the raw dough tastes good!)

chocolate pecan skillet cookies (gluten free) / @loveandlemons

Because summer (to me) is about skillets, I made chocolate chip cookies in cute little mini skillets. If you don’t have mini skillets, you can use little ramekins, or bake the dough in a larger skillet (or a glass or ceramic dish) and slice them into bars.

chocolate pecan skillet cookies (gluten free) / @loveandlemons

Also (because it’s summer), we indulged and smothered these with ice cream and chocolate sauce.

chocolate pecan skillet cookies (gluten free) / @loveandlemons

(Yes, there’s still a cookie under there!)

gluten free skillet cookies

Serves: makes 6 mini-skillets (each serves 1-2)
  • 1 cup + 2 tablesooons Pamela's Artisan Flour Blend
  • scant ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup hardened coconut oil (or room temp butter)
  • ¼ cup cane sugar
  • ½ cup coconut sugar (or brown sugar)
  • ½ teaspoon vanilla
  • 1 egg
  • ¼ cup crushed pecans
  • ½ cup chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Use an electric mixer to mix coconut oil, sugars and vanilla until smooth. Add egg and mix until well combined.
  3. In a separate bowl, combine the dry ingredients, then mix (a little bit at a time) into the wet ingredients. Mix on high for a minute or until well combined. Stir in chocolate chips and pecans.
  4. Separate the cookie dough into 6 equally shaped balls and press them into 3.5-inch mini skillets or similarly sized ramekins.
  5. Bake for approx. 12-14 minutes. Remove them from the oven when they're slightly underdone in the middle.
  6. Let cool and serve with ice cream if desired.
You can bake these in a larger skillet, adjust baking time accordingly. Let cool and slice pieces to serve. (You can also bake these as regular cookies on a cookie sheet).

A note about coconut oil: if yours is melted to begin with, pop it in the fridge for a bit to harden.

I used these Mini Skillets.


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  1. Leah

    So cute. I’m making these for Christmas Eve dessert! 🙂

  2. I’m feeling so full of cold and sorry for myself today, so I made this recipe for some comfort-food-sofa-time – It’s just PEFECT!

  3. ashley

    i never ever comment on blogs, but i just wanted to say thank you for sharing your simple and delicious recipes with the masses. 🙂 i made these last night in my little le creuset cocettes that i don’t get to use often enough and they hit the spot. i’m wondering why they tasted exactly like warm chocolate chip banana bread? mmm…i don’t really care. they were great. thanks!

    • jeanine

      aw, thank you for commenting! Hmm… I didn’t taste a banana flavor, but I’m glad you liked these! 🙂

  4. tamar

    Hi! This is really urgent, please answer asap! I want to make these skillet cookies but I don’t have a flour blend. Is there any other way I can make these? It doesn’t have to be gluten free. Any kind of flour will work!!! Please answer ASAP!!!

  5. Kelli

    Could you use an egg replacer instead of the egg?

  6. shannon williams

    Could you use Pamela’s Baking and Pancake mix in these? Would you just omit the baking soda and or baking powder?

    • jeanine

      Hi Shannon – I’m not quite sure because I did’t try it – but I’ll make these this afternoon and let you know how it goes 🙂 (I’m curious too)

    • jeanine

      Hi Shannon – just wanted to follow up – I tried this recipe with Baking & Pancake mix (without baking soda or baking powder – because, as you know, they’re ingredients in the mix). It worked as regular cookies, although they flattened out quite a bit and are more delicate (although still delicious). The skillets didn’t work as well as they did with the Artisan Flour Mix. (not enough rise). I’ll have to test this a few more times to figure out the proper baking powder ratio.

      Also – if you make cookies with the Baking & Pancake mix – don’t add salt because there’s already salt in that mix.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.