Gluten Free Toll House Skillet Cookie

Heavenly. Divine. Amazing. Spectacular. Fantastic. Drool-worthy. These are all ways to express how delicious this Gluten Free Toll House Skillet Cookie is. Okay, most of you who follow my blog know I’m a sucker for sweets. But every now and then I get a real craving for chocolate. When possible I try to make my goodies gluten free. I started with one of my traditional Toll House Cookies recipes. I swapped out Cup4Cup gluten free flour for regular flour and Madhava coconut sugar for cane sugar in the recipe. I also used miniature Toll House chocolate chips instead of the regular size. I baked it in a cast-iron skillet and then topped it off with Blue Bell ice cream and Ghirardelli chocolate sauce. Can I hear an AMEN? 🙂

My goodness, this skillet cookie was all I could have hoped for. It was certainly a chocolate explosion. It was also one of the best ways to eat a Chocolate Chip Cookie that I’ve ever experienced. I ate so much of this divine cookie that I finally had to pack it into the freezer so I would stay out of it. Yes, Gluten Free Toll House Skillet Cookie was addictive! It surely doesn’t hurt to have lots of chocolate sauce dripping all over it either….or oozing with ice cream.

A couple of months ago, I was searching through my pantry seeing what I could throw together to satisfy my sweet tooth cravings. I thought this delicious spin on traditional Toll House Cookies was awesome. Seriously, if you didn’t know you were eating gluten free you’d never know it. The coconut sugar tasted very similarly to having a cookie made with brown sugar. I loved the way these skillet cookies turned out.

If you’re looking for a dessert your family and friends will rave over, you’ve found it in Gluten Free Toll House Skillet Cookie. This recipe is especially good if you have relatives who need to confine themselves to a gluten free diet. But if not, feel free to make the recipe with regular flour and regular sugar. The results will be the same–F-A-N-T-A-S-T-I-C!!

INGREDIENTS

• 2 1/2 cups Cup4Cup Gluten free flour
• 2 cups Madhava coconut sugar
• 1/2  cup unsalted butter softened (1 stick) (no substitutions)
• 2 large eggs
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. sea salt
• 2 1/2 tsp. vanilla extract (no substitutions)
• 1 cup pecan chips or finely diced pecans
• 12 oz. pkg. Nestle Toll House miniature chocolate chips divided use

INSTRUCTIONS

1. Preheat oven to 350.
2. Soften butter.
3. Add coconut sugar, eggs, baking powder, baking soda, salt and vanilla.
4. Whisk or mix with an electric mixer until smooth.
5. Add gluten free flour, pecan chips and 1 cup miniature chocolate chips.
6. Stir ingredients with a wooden spoon to combine.
7. Grease a 12-inch cast iron skillet with avocado oil.
8. Spread batter into prepared skillet.
9. Press ingredients down into pan with damp/moist hands to smooth the top.
10. Sprinkle about ½ cup miniature chocolate chips over top of cookie dough.
11. Bake at 350 for 25-35 minutes or until a toothpick inserted in center comes out clean.
12. Serve with ice cream and chocolate sauce, if desired.

RECIPE NOTES
NOTE: I used Cup4Cup gluten free flour, Madhava Coconut Sugar, and miniature Nestle's Toll House chocolate chips to make this recipe.

NOTE: While other gluten free flours may work, I do not recommend Pamela's pancake and baking mix.

for complete instructions please clikck : cantstayoutofthekitchen.com/2018/05/17/gluten-free-toll-house-skillet-cookie/

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