This Gluten-Free & Vegan Sugar Cookie Skillet will make your mouth water! You’ll love this easy sugar cookie recipe – it’s gluten-free, vegan, paleo, and topped with sliced almonds and raw turbinado sugar. Thanks to Bob’s Red Mill for sponsoring this post.
Just take a peek at my recipes and you’ll see that I’m a cookie fiend. From my classic Paleo Chocolate Chip Cookies to my Vegan Snickerdoodle recipe, cookies never fail to satisfy my dessert cravings.
Individual cookies are good and well, and they’re perfect for traveling or snacking. But sometimes, you want a cookie that’s a bit more of a decadent dessert. Enter: the skillet cookie. Skillet cookies use the same dough as a regular cookie, but instead of scooping them and baking in individual mounds, the dough is pressed into a skillet (or similar pan) and baked until it has golden edges and a gooey, doughy center.
This Paleo Chocolate Chip Skillet Cookie, Blueberry Skillet Cookie, and the rest of the skillet cookie recipes on my site have proven themselves to be irresistible dessert choices, but somehow I’ve been missing a Sugar Cookie Skillet!
This Gluten-Free & Vegan Sugar Cookie Skillet encompasses everything I want in a decadently delicious summer dessert. It is…
- Easy to make in just one bowl
- Gluten-free, grain-free, paleo, and vegan
- Just 9 ingredients
- Low-sugar – only 1/4 cup in the whole recipe!
- Perfect for sharing
- Pairs well with any kind of berry or fruit topping
Here’s how to make this Gluten-Free + Vegan Sugar Cookie Skillet!
The Sugar Cookie Skillet dough comes together quickly as I mentioned! It comes together like traditional cookie dough. Start by creaming together the coconut oil and coconut sugar, and then mixing in the flax egg and the vanilla extract.
Then, the dry ingredients are stirred in: baking soda, salt, vanilla bean powder, and Bob’s Red Mill Blanched Almond Flour! I always use Bob’s Red Mill blanched almond flour in my recipes because it is so fine and consistent that I can always count on it to provide my baked goods with the perfect, fluffy texture. It’s also always certified gluten-free.
We top off the Sugar Cookie Skillet dough with toasted almond slices and raw Turbinado sugar for crunch and a bit of extra sweetness. It’s baked until golden and sparkling, and then served however you like! My favorite ways to serve this are:
- Topped with a scoop of ice cream – vanilla is my preference!
- Served with berries! I used strawberries, but blueberries and/or raspberries would also be delicious
- Dolloped with coconut whipped cream on top
Or, do your own combo and do ice cream or whipped cream AND some sort of fruit/berry situation on top. Either way, it’s going to be delicious! The Sugar Cookie Skillet is the perfect level of sweetness, with crispy, buttery edges and a soft, doughy center that begs your spoon to dive in. I hope you love it! If you do – be sure to tag me on social media @bakeritablog and #bakerita so I can see your masterpiece :D
TO MAKE, you’ll need a cast-iron skillet! This is the one I use.
Gluten-Free & Vegan Sugar Cookie Skillet
For the cookie
- ¼ cup refined coconut oil firm with a similar texture to softened butter
- ¼ cup coconut sugar
- 1 flax egg 1 tablespoon flax meal whisked with 2.5 tablespoons of water, let set for 5 minutes (a regular egg can also be used)
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon vanilla bean powder optional
- 1 cup + 2 tablespoons (108g) Bob's Red Mill blanched almond flour
- 2 tablespoons sliced almonds toasted
- 1 tablespoon raw turbinado sugar
For the topping
- Dairy-free ice cream or whipped coconut cream
- Fresh strawberries blueberries, or raspberries
Preheat the oven to 350º. Lightly grease a 6.5-inch cast iron skillet (or similarly sized baking dish) with coconut oil.
- Beat together the coconut oil and coconut sugar until smooth. Add the flax egg and vanilla and mix until smooth.
Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated.
Press the dough into the prepared pan. Sprinkle with toasted almonds and raw turbinado sugar, if using. Bake for 18 to 22 minutes or just beginning to turn golden brown around the edges and set in the center.
Remove from oven and serve warm - alone, or with whipped coconut cream or non-dairy ice cream and berries.
- For any leftovers, remove from the skillet and store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.