This gluten free caramel pretzel skillet cookie brings all the nostalgia of a giant cookie at the mall. Add scoops of ice cream and dig in!
recipe originally published July 3, 2012
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Why you'll love this gluten free skillet cookie
This gluten free skillet cookie brings all the nostalgia of a giant mall cookie of our youth. The big cookie with frosting was a must for every visit to the mall with friends on the weekends or after school.
I first made this instead of a birthday cake for Jason years ago, at his request. I still make this for his birthday every so often, and any other time we're needing a vehicle for melting ice cream. Here's why you'll also love this giant cookie.
- Flavor: This has all the iconic flavor of a chocolate chip cookie fresh from the oven: melty chocolate, buttery vanilla cookie, and flaky sea salt to enhance the flavors. Salty pretzels and rich caramel elevates this gluten free skillet cookie to a new level.
- Texture: This skillet cookie is perfectly chewy with a crispy top, and luxuriously melty pockets of chocolate and caramel. Add scoops of vanilla bean ice cream, everyone grab a spoon, and dig in!
- Method: Cookies in general are easy to make, but mixing in one bowl then going straight into a skillet is what makes this a quick and easy dessert.
Another reason to love this recipe: it is both vegan and gluten free! Applesauce lets you decrease the butter / oil in this recipe, using just enough for rich flavor and texture.
Variations on this recipe / Ingredient substitutions
When you crave a classic chocolate chip cookie, make it into a giant cookie. Take that basic skillet cookie and add pretzels and caramel pieces like this recipe suggests.
Stir peanut butter into the batter, or swirl a sweetened peanut butter into the top before baking.
Add crunchy granola to the top, or stir in buttery toffee into the batter.
How long does this giant cookie last?
My rule for maximum flavor and freshness is to enjoy this recipe within three to five days. This cookie can be refrigerated or left at room temperature.
Wait until it is cooled completely, and store in a glass container with a tightly fitting lid.
Reheating methods
This cookie is delicious even after it cools down. If you are refrigerating leftover cookie or just want leftover warm cookie with melty ice cream, there are a couple ways we do this.
- Oven: Arrange cookie pieces on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes. (If the cookie is still in the skillet, simply warm it in there. I would let the skillet come to room temperature first; let it sit out a bit so you aren't adding a cold skillet to a hot oven.)
- Air Fryer: Air fry cookie pieces at 350 °F and check after 5 minutes. Check that cookie is warmed through, and continue heating for another couple minutes as needed.
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Gluten Free Caramel Pretzel Skillet Cookie
This skillet cookie brings all the nostalgia of a giant cookie at the mall. Add scoops of ice cream and dig in!
Ingredients
- ½ cup dairy free butter
- ¼ cup applesauce
- ½ cup of light brown sugar, packed
- ½ cup of vegan granulated sugar
- ¼ cup of dairy free milk
- 1 tablespoon of pure vanilla extract
- 2 cups gluten-free all purpose flour
- ¼ cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup of vegan chocolate chips
- ½ cup crushed pretzels
- ½ cup chopped vegan caramels
Instructions
- Preheat oven to 350° F.
- In a large bowl, cream together the butter, applesauce, both sugars, milk, and vanilla.
- Add the flour to the top of the wet ingredients without stirring in. To the top of the flour, add the almond flour, baking powder, baking soda, and sea salt. Mix these into the flour first, then fold into the wet ingredients and stir until no dry flour remains.
- Stir in the chocolate chips, pretzels, and caramels. Transfer the dough to a 9-10 inch skillet.
- Transfer the skillet to the oven and bake at 350° F for 30-35 minutes.
Notes
Ingredient variations
When you crave a classic chocolate chip cookie, make it into a giant cookie. Take that basic skillet cookie and add pretzels and caramel pieces like this recipe suggests.
Stir peanut butter into the batter, or swirl a sweetened peanut butter into the top before baking.
Add crunchy granola to the top, or stir in buttery toffee into the batter.
How long does this giant cookie last?
My rule for maximum flavor and freshness is to enjoy this recipe within three to five days. This cookie can be refrigerated or left at room temperature.
Wait until it is cooled completely, and store in a glass container with a tightly fitting lid.Â
Reheating methods
This cookie is delicious even after it cools down. If you are refrigerating leftover cookie or just want leftover warm cookie with melty ice cream, there are a couple ways we do this.
- Oven: Arrange cookie pieces on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes. (If the cookie is still in the skillet, simply warm it in there. I would let the skillet come to room temperature first; let it sit out a bit so you aren't adding a cold skillet to a hot oven.)
- Air Fryer: Air fry cookie pieces at 350 °F and check after 5 minutes. Check that cookie is warmed through, and continue heating for another couple minutes as needed.Â
Why you'll love this gluten free skillet cookie
I make this any time we need a vehicle for melting ice cream. Here's why you'll also love this giant cookie.
- Flavor: This has all the iconic flavor of a chocolate chip cookie fresh from the oven: melty chocolate, buttery vanilla cookie, and flaky sea salt to enhance the flavors. Salty pretzels and rich caramel elevates this gluten free skillet cookie to a new level.
- Texture: This skillet cookie is perfectly chewy with a crispy top, and luxuriously melty pockets of chocolate and caramel. Add scoops of vanilla bean ice cream, everyone grab a spoon, and dig in!
- Method: Cookies in general are easy to make, but mixing in one bowl then going straight into a skillet is what makes this a quick and easy dessert.Â
Another reason to love this recipe: it is both vegan and gluten free! Applesauce lets you decrease the butter / oil in this recipe, using just enough for rich flavor and texture.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 91Total Fat: 2gUnsaturated Fat: 1gSodium: 174mgCarbohydrates: 17gFiber: 3gSugar: 13gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Steph@stephsbitebybite says
Happy birthday Jason!! Just remember, sharing always makes friends!
spabettie says
HAAA, it is so funny you say that, Steph... last night Basil took a swipe at the ice cream on Jason's plate... 😉
Sarena (The Non-Dairy Queen) says
My boys always seem to want cookie cakes for birthdays. They are a lot of fun and the HUGE cookie is such a treat! This looks perfect! I'm guessing Jason had a great birthday celebrating with this beauty!
spabettie says
he was excited by the surprise (it was after his birthday since we spent the actual day on our wine vacation). but each time we eat a piece he says "exactly what I wanted" so that is cool 😀
Jess says
OMG yum! THIS is exactly what Scott will want next year -- since I did the ice cream sandwich thing for him this year, I gotta go even BIGGER next year, ha. I love it!!
spabettie says
um, you should make TWO giant cookies and then make an ice cream sandwich?? my head just exploded.
Heather @ Better With Veggies says
Yum - happy birthday Jason!!
Evan Thomas says
That looks delicious! Jason is a very lucky man.
spabettie says
thanks Evan. I'm the lucky one 😉
Caralyn @ glutenfreehappytummy says
oh my gosh the Mall Cookie!! that looks amazing! Happy Birthday Jason!
spabettie says
right?! it was as awesome as we remember.
raechel says
Cookie cakes are my FAVORITE! Looks delish! : )
spabettie says
I know, I need to make these more often!
Nichole says
What's awesome is that I can do this! And I was ALWAYS a fan of the Cookie Company cookie cakes for my birthday. I ended up eating more of the icing probably. Dang, this looks awesome. Happy Birthday indeed!
spabettie says
you can do this and you should! 🙂 and yeah, I didn't really think I'd like the icing on there, but it was one of the best parts! 😉
Cara says
The guy has good taste!
spabettie says
I'll admit I was pretty excited when that's what he said he wanted...
Abby says
My birthday is August 1, just in case you decide to deliver 😉
Happy (belated) Birthday Jason!
spabettie says
ha - oh I'd LOVE to deliver! 😉