Gluten-Free Vegan Skillet Cookie

This gluten-free, vegan skillet cookie—also known as a pizookie—bakes up with crisp edges and a gooey, soft center. Big enough to share, it’s irresistible when warm and topped with dairy-free ice cream. Free of gluten, dairy, eggs, soy, peanuts and tree nuts, it’s allergy-friendly and vegan.

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There’s something especially comforting about a hot chocolate chip cookie straight from the oven, and this skillet version delivers that cozy feeling in every bite. The contrast between the crisp top and edges and the molten center makes it a perfect dessert for chilly evenings or any time you want a decadent treat.

I hadn’t made a skillet cookie since before my children were born, so this was a long-overdue family treat. My kids were excited while it baked and impatiently asked when it would be ready. Their enthusiasm reminded me how simple desserts can create big memories.

This skillet cookie needs no complicated substitutions. The warm, brittle edges paired with a soft, gooey center are what make it irresistible. Piled with chocolate chunks and finished with melting dairy-free ice cream, it’s one of my go-to indulgences.

The hardest decision is whether to serve it straight from the cast-iron skillet or spoon it into individual bowls. I confess I did a little of both—cold spoons, warm cookie, and a scoop of creamy vegan ice cream is hard to resist.

For maximum chocolate impact, I prefer using large chocolate chunks rather than small chips so each bite has generous pockets of melted chocolate. Whatever chocolate you choose, be sure to verify it’s dairy-free if you need the dessert to remain vegan.

We managed to save a little cookie, which is always surprising. I often stash a small portion to reward myself after the children are in bed—parenting deserves a treat now and then, and this skillet cookie is a fantastic way to celebrate surviving the day.

What egg replacer do you use for this vegan gluten free pizookie?

You don’t need a powdered egg replacer or applesauce for this recipe. The dairy-free cream cheese provides moisture and structure, helping the dough come together similarly to how eggs would. Save egg replacers for other cookie recipes—this one relies on cream cheese and dairy-free butter for texture.

What vegan cream cheese do I recommend for this skillet cookie?

Several vegan cream cheese options work well in this recipe. Choose based on your dietary needs and ingredient preferences. Popular choices include coconut-based or soy-based vegan cream cheeses. Use whichever brand you trust and that fits your allergy needs.

What dairy-free ice cream do you serve over this skillet cookie?

To keep the dessert vegan, use a dairy-free ice cream. Classic vanilla is a great choice, but many flavors pair nicely with chocolate. Dairy-free ice creams come in coconut, oat, and nut bases; check labels to find one that meets your allergy restrictions and taste preferences.

What gluten free vegan chocolate chips are needed?

If you need chocolate chips that are explicitly labeled gluten-free and vegan, choose a certified brand. If you’re less concerned about labeling and prefer a budget option, you may find suitable semi-sweet chips at larger retailers—just check ingredients for any dairy or gluten-containing components.

What if I only need the skillet cookie to be vegan, not gluten free?

If gluten isn’t a concern, simply swap the gluten-free flour for regular all-purpose flour and omit the xanthan gum. The rest of the recipe stays the same, and you’ll still get that classic skillet-cookie texture.

Looking for more gluten free vegan cookies?

If you enjoy gluten-free, vegan cookies, there are many recipes to try. Because my son has wheat, dairy and egg allergies, I focus on creating treats that are safe and delicious for allergy-sensitive families. Below is a selection of cookie styles and flavors to explore for more variety and inspiration.

Gluten Free Vegan Sugar Cookie Bars
Gluten Free Vegan Chocolate Chip Cookies
Gluten Free S’more Cookies
Gluten Free Vegan Oatmeal Chocolate Chip Cookies
Gluten Free Vegan Pumpkin Chocolate Chip Cookies
DoubleTree Chocolate Chip Cookies Made Gluten Free Vegan
Gluten Free Vegan Chocolate Orange Cookies
Gluten Free Vegan White Chocolate & Craisin Oatmeal Cookies
Gluten Free Roll Out Sugar Cookies
Gluten Free Vegan Black and White Cookies
Gluten Free Vegan Maple Cookies
Gluten Free Vegan Cherry Chocolate Thumbprint Cookies

Yield:
1 skillet cookie

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Extra-large cookie with a crisp top and edges and a gooey center. Made to share and formulated to be free of gluten, dairy, eggs, soy, peanuts and tree nuts while remaining vegan.

Ingredients

4 ounces dairy-free cream cheese, softened to room temperature
8 tablespoons dairy-free butter, softened
3/4 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 and 3/4 cups gluten-free flour
1 teaspoon cornstarch
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1 to 1 1/2 cups dairy-free semisweet chocolate chunks
Dairy-free ice cream for serving

Instructions

Preheat the oven to 325°F (about 160°C).
In a stand mixer fitted with the paddle attachment, beat the dairy-free cream cheese and dairy-free butter until combined and smooth.
Add both sugars and mix until the mixture is smooth and well blended.
On low speed, add vanilla, cornstarch, xanthan gum, baking soda and salt, mixing until incorporated.
Add the gluten-free flour and mix only until just combined. Fold in the chocolate chunks by hand.
Press the dough into a greased cast-iron skillet and bake for 15–25 minutes, depending on how gooey or set you prefer the center. For a firmer edge and slightly drier center, bake closer to 20–25 minutes.
Allow the cookie to cool for a few minutes, then serve warm with scoops of dairy-free vanilla ice cream.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 654
Total Fat: 36g
Saturated Fat: 21g
Trans Fat: 2g
Unsaturated Fat: 12g
Cholesterol: 90mg
Sodium: 584mg
Carbohydrates: 80g
Fiber: 1g
Sugar: 60g
Protein: 5g

Adapted from the recipe by Mel’s Kitchen Café.