Gluten Free Double Chocolate Cherry Skillet Cookie

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Gluten Free Double Chocolate Cherry Skillet Cookie

Possibly the Best Double Chocolate Cherry Skillet Cookie made Gluten Free, Dairy Free with No Egg. Easy to make and indulgent to eat. You'll Want Seconds! This has three different cooking times so you get the exact gooeyness desired. With an egg-filled alternative option.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Black Forest, Cherry, Chocolate, Cookie, Cookie Pie, Dairy Free, Egg Free, Gluten Free, Skillet, Vegan

Servings: servings

Calories: 625kcal

Author: Glutarama

Equipment

Ingredients

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

Instructions

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 minutes
Squidgy 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.

Notes

If you can eat egg then instead of adding the flaxseed and cold water, simple add an egg to the creamed butter and sugar before adding the dry ingredients.

Nutrition