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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Magic of Spice says
That's what I want for my birthday too 🙂 This looks delicious!
Have a happy 4th!
spabettie says
it was so fun to make, and we enjoyed it for several days. hope your 4th was great too! 🙂
[email protected] says
There is nothing better than a cookie cake. Seriously. And I love that Jason requested this back in April! 🙂 I'm sure it was definitely worth the wait!
spabettie says
I think he was happy with it 😉 I had fun making it, for sure. (and eating it...)
Elle says
Happy Birthday to Jason... so glad you shared this cookie with us all... Naturally I am pinning it! I need to stock up on some gluten free baking supplies... If you ever think of doing a post on what a gluten-free larder would have in it, I would be so grateful!
I know that in Canada I cannot buy ALL the same products but we do have Bob's Red Mill and Pam's I think... but even generic names such as the gums and flours you use would be wonderful! Thanks so much... and I love your pictures too.
spabettie says
I use Bob's much of the time, and bulk ingredients when I can... this is a great idea, Elle, I will work on something soon, okay? (and / or possibly just email you some info, if I cannot find extra time...) 🙂
Shirley @ gfe says
Jason's birthday cookie looks totally awesome!!! The rest of the celebration sounds perfect, too. 🙂 Happy Birthday to Jason! And lucky us that you are sharing the recipe with us. 😉
xo,
Shirley
Geanna says
This reminds me of the Pazookie at BJ's...supposedly they made a gluten-free version, but I think this one looks much better. YUM!
spabettie says
wow, I haven't been to BJ's in a while, then! I didn't even know they were doing gluten free choices!
Geanna says
Yes! I haven't been in about a year now, but last summer I tried their gf pizza and a brownie-cookie hybrid thingie. It wasn't bad, but it wasn't worth me driving there for. It's nice to have options, of course. I don't remember what their gf alcohol options were, though - I don't think there's a cider yet.
Paije says
What a lucky guy! The cookie cake looks amazing!
Aimee says
Wow! That looks so yummy. I bet he loved it. 🙂
Averie @ Averie Cooks says
Nothing like a little planning to ensure a perfect bday cake (or cookie!)
katie says
Happy Birthday Jason!! You have the best wife EVER!
Looks fabulous! I always loved a good cookie cake, except mine were not the healthier ones , hehe!
Love it!
spabettie says
THIS one tastes just as good... 😉 xxo!
jobo says
OMG YUM! I LOVE a big cookie! That's an awesome idea! Well done, I am sure he loved it! did he eat the entire thing? 😉
spabettie says
HAA, no. We are eating slices for dessert every day 😀