gluten free / dairy free / Pamela's

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.

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!)

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.

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

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

gluten free skillet cookies

  PrintAuthor: Jeanine DonofrioServes: makes 6 mini-skillets (each serves 1-2)Ingredients

• 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

Instructions

Preheat oven to 350 degrees F.

Use an electric mixer to mix coconut oil, sugars and vanilla until smooth. Add egg and mix until well combined.

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.

Separate the cookie dough into 6 equally shaped balls and press them into 3.5-inch mini skillets or similarly sized ramekins.

Bake for approx. 12-14 minutes. Remove them from the oven when they're slightly underdone in the middle.

Let cool and serve with ice cream if desired.

NotesYou 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.

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I used these Mini Skillets.

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