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I actually made this Double Chocolate Cherry Skillet Cookie with a friend in mind, she loves anything to do with the combination of chocolate and cherries and the Black Forest-style flavour combo works amazingly well in this gluten free skillet cookie.
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Skip to the good bit
- What is a skillet cookie?
- What type of pan do you need for this Chocolate Cherry Skillet Cookie?
- I’m not dairy or egg free!
- Can you cook this skillet cookie on a stove top?
- The best type of cherries to use in this cookie
- How to make this double chocolate cherry skillet cookie
- How do you like your cookie dough?
- Best ways to serve this double chocolate cookie dessert
- Will this skillet cookie keep?
- Other chocolate and/or cherry recipes you might like to try
- Double Chocolate Cherry Skillet Cookie Recipe
What is a skillet cookie?
It’s kind of self explanatory but a skillet cookie is a cookie baked in a skillet! The trend for skillet cookies has taken off in restaurants and dessert parlours whereby you are served with a portion sized mini skillet packed with cookie dough and topped with ice cream or cream.
Mini skillets cost a fortune, and many people already have a family sized skillet in their cooking arsenal, so the family sized skillet cookie was born.
What type of pan do you need for this Chocolate Cherry Skillet Cookie?
I got my skillet pan for my birthday one year. I have a pan that is multifunctional so it can be use on the stove and in the oven with no rubber handles. It’s also a griddle (has the lines on the bottom of the pan) so I can chargrill things in it too.
This makes dishing up the Double Chocolate Cherry Skillet Cookie a bit awkward but not impossible.
NOTE: this is not a neat and tidy pudding. In some cases people grab a spoon and all dive into the same pan. Personally, I can’t think of anything worse because
one – Rebecca doesn’t share,
and two – yuck, other peoples spit on my cookie!!!
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I’m not dairy or egg free!
Not to worry, this recipe works perfectly if you wish to add normal butter and an egg in place of the flaxseed egg I use.
Can you cook this skillet cookie on a stove top?
Technically, you can cook this on the stove but I’d be cautious to do so. This is quite a dense cookie dough (as are most of these types of cookie dough) and getting an even cook will be difficult.
That said, this dough can be eaten raw as it’s egg free therefore vegan as well as dairy free and gluten free.
If you do bake on the stove top I would add your lid to steam-cook the top of the cookie and DO NOT LEAVE UNATTENDED as this method of baking is likely to over cook the base and nobody likes burnt chocolate.
If you do try this method of baking please do come back and comment on how you got on with any tips I can add.
The best type of cherries to use in this cookie
Ideally, the best cherries to use in this recipe are sour cherries in syrup. I use a jar of Italiamo Amarena Sour Cherries from Lidl (UK). You use the whole jar for this recipe including the syrup. Told you it was indulgent!
Want to make things even more special? Why not grab a jar of Maraschino Cherries in Kirsh for a super-charged cherry sensation.
A cheaper alternative would be to use Princes Cherry Pie Filling (£1.80rrp). You could use the black or red pie filling depending on how you want your final skillet cookie to look. I would water the thick sauce down a little though making it easter to drizzle over the cookie.
How to make this double chocolate cherry skillet cookie
Here’s a quick reference series of images to illustrate how easy this is to make, and fun too!
How do you like your cookie dough?
Good news! This skillet cookies is so versatile you can make it exactly to your liking. I’ve never been keen on the whole ‘raw-looking cookie dough’ fad or cookie pies. However, I do like chocolate fondants or Goo Puddings. So if, like me, you have specific tastes when it comes to cookies then you’ll be pleased to learn this skillet pudding is easy to adjust simply by cooking for different times.
Really Gooey all over
Cook in the oven for 18-20 minutes
Squidgy in the middle
Bake for 20-25 minutes. If you have a lid, add this when you remove from the oven for 5 minutes while it cools to an edible temperature. This will trap in moisture and prevent the skillet cookie from hardening before you serve it.
More like a soft cookie or cake
Bake for 20-25 minutes and leave to cool to just above room temperature (no need to add the lid) before serving.
NOTE: for a point of reference, I cooked mine to the ‘squidgy in the middle‘ method but as photography can take a while the cookie started to harden.
Me too so how about over 45 gluten free biscuit recipes in one place!
Best ways to serve this double chocolate cookie dessert
There’s no end of ways you can enjoy this Double Chocolate Cherry Skillet Cookie. I like to have mine with a dairy free squirty cream but it’s also delicious with ice cream or custard. Below are some recipes you might like to try alongside this one.
Will this skillet cookie keep?
This skillet cookie keeps really well for a couple of days. My skillet has a lid to it so when I make it I simply add the lid and leave in a cool place in the kitchen and return to it the next day, or day after that.
I haven’t tried but I’m 99.9% sure this will freeze really well too. Just make sure you portion out the cookie into Tupperware pots and seal before popping into the freezer. To reheat I’d recommend bringing back to room temperate and then zapping in the microwave for 30 second blasts.
That said, my friend (remember the one I developed this recipe for!) ate her leftovers cold as she loved the chocolate drops when they were hard rather than gooey.
Let me know how you eat yours in the comments
Other chocolate and/or cherry recipes you might like to try
Double Chocolate Cherry Skillet Cookie Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Gluten Free Double Chocolate Cherry Skillet Cookie
- skillet pan preferably lidded
- 300 g gluten free plain flour
- 150 g butter or butter alternative I use Flora Plant Blocks
- 150 g light brown sugar you can use white but brown adds flavour
- 150 g dairy free chocolate chips
- 40 g cocoa powder
- 1 tbsp ground flaxseed see notes for egg version
- 3 tbsp cold water
- 450 g morello cherries in syrup this weight is an approx. depending on the size of your jar.
- ¼ tsp salt
To make the cookie dough
- Begin to make your cookie dough by adding the butter and sugar to a mixer, beat together until lighter in colour. This can be done by hand but good luck, this is a stiff cookie dough!
- If making without egg, make your flaxseed egg by mixing the flaxseed and cold water together, stand for 5 minutes to allow to thicken. Then add this to the mixer and beat. (for the egg version, just add an egg!)
- Next add the dry ingredients; the gluten free plain flour, cocoa and salt and beat again until thoroughly combined.
- Now you can add the chocolate chips and mix quickly to incorporate into the cookie dough.
To build your skillet cookie
- Take handfuls of the cookie dough and press down into the bottom of your well-oiled skillet pan. Do this until the bottom is covered. You'll need about ⅔ of the dough to do this.
- Now take your cherries (hold some back for later) and place them over the pressed cookie dough so that every bite gets a cherry. Use some of the cherry syrup to drizzle over your pattern.
- Next take pinches of the remining cookie dough and place each piece in-between the cherries. The idea is to wrap them snuggly in cookie dough without covering them up. Continue until you have used up all the remaining cookie dough.
- Gently press down a little over the top of your skillet cookie (any sticky-up bits might burn) and pop into the oven on 200°C | 180°C Fan | 400°F | Gas 6 for the amount of time required.Really Gooey all over – 18-20 minutesSquidgy in the middle – 20-25 minutes. If you have a lid, add this when you remove from the oven for 5 minutes while it cools to an edible temperature. This will trap in moisture and prevent the skillet cookie from hardening before you serve it.More like a soft cookie or cake – 20-25 minutes and leave to cool to just above room temperature (no need to add the lid) before serving.
- When it's time to dish up, add the remaining cherries and drizzle the remaining syrup over the baked cookie and dust with some icing sugar for decoration.
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