This Gluten-Free & Vegan Oatmeal Chocolate Chip Skillet Cookie is the ultimate thick, gooey oatmeal cookie! This gluten-free skillet cookie is loaded with gooey chocolate and perfect for sharing. Ready in 30 minutes!

Welcome, fellow skillet cookie lovers! I’ve got to share this Oatmeal Chocolate Chip Skillet Cookie with you. It’s pure heaven, and if you love gluten-free cookies like I do, you’re going to adore this recipe.

I’ve got quite a few delicious skillet cookie recipes, and they’re all so good. They’re the epitome of a rich, gooey dessert, and they’re absolutely perfect for sharing with the people you love. Add a scoop of ice cream, and you’re in gooey skillet cookie a-la-mode heaven.

Why you’ll love this skillet cookie recipe:

  • It’s made in a cast-iron skillet, perfect for sharing & easy cleanup!
  • Ready in 30 minutes
  • Gluten-free, vegan, and easily made nut-free
  • Easily doubled to serve a crowd

Ingredients for this oatmeal skillet cookie recipe

  • Nut or Seed Butter: I used almond butter for the one photographed in this post. Almond butter & cashew butter give this cookie the most neutral flavor, but any nut butter will work. Seed butters, like sunflower seed butter or tahini, will also work and will keep this skillet cookie nut-free.
  • Coconut Oil: I used refined coconut oil to avoid any coconut flavor. Virgin coconut oil works as well, as does butter – vegan if necessary.
  • Coconut Sugar: any granulated sweetener will work. I don’t recommend replacing with a liquid sweetener.
  • Flax Eggs: I use two flax eggs in this recipe. Use 1 egg + 1 yolk if you’d prefer to use regular eggs and aren’t worried about this recipe being vegan.
  • Vanilla Extract, Baking Soda & Salt
  • Coconut Flour: coconut flour is extra absorbent, so you don’t need to use much of it – we only need 1/4 cup for this recipe!
  • Rolled Oats: I love the texture of thick rolled oats for this recipe. I don’t recommend instant oats, as they’ll make the cookie a lot mushier. *Make sure to use certified gluten-free rolled oats to keep this recipe gluten-free!*
  • Chocolate Chips: a combination of dark chocolate chunks and chips is my personal favorite.

How to make a vegan skillet cookie

Full printable instructions are in the recipe card below!

Step One: Grease your skillet and preheat the oven. In a mixing bowl, combine the coconut oil, nut or seed butter, and coconut sugar. Mix until combined. Stir in the flax eggs & vanilla extract.

Step Two: Mix in the baking soda, salt, coconut flour, and rolled oats. Fold in the chocolate.

Step Three: Spread the dough in the prepared pan and bake for about 20 minutes, or until golden brown on the edges and still the tiniest bit gooey on the inside.

Step 4: Let cool for a few minutes before topping with ice cream and serving to all your favorite people! Enjoy.

Want to make this recipe ahead of time? Prep the recipe all the way up until baking, and then store in the refrigerator until ready to bake and serve. This recipe is so good when baked fresh, so I love baking right before serving!

You don’t! If you don’t have a 8-inch cast iron pan like the one I used, you can use a similarly sized pan of any shape. You can also use a 6-inch cast iron skillet for a thicker cookie.

If you’re serving more than 3-4 people, you can double the recipe and use an 9-inch cast iron skillet or 10-inch skillet. Note that if you use a larger skillet than that, the cookie will be thinner and you may want to bake for a little less time. It’s super-rich, so a little bit goes a long way!

Can you make this recipe as individual oatmeal cookies? Yes, you can easily make these as individual drop-cookie oatmeal cookies if you prefer. To do this, line a baking sheet with parchment paper. Use a cookie scoop to scoop cookie dough onto the parchment paper and bake for about 10 minutes.

I love serving this skillet cookie with a big scoop of ice cream on top! Vanilla is my preference, but any of your favorite flavors will be delicious.

You can also serve it with whipped cream if preferred.

Drizzles of chocolate sauce, homemade caramel sauce, and nut butter are delicious as well!

If you’ll be storing this skillet cookie for more than a day, I recommend removing it from the cast-iron skillet and storing it in a separate airtight container.

You can store it in the refrigerator for up to a week.

You can also store it in the freezer for up to six months, just make sure it’s in an airtight container so it doesn’t get freezer-burn.

If you’re a pizookie fan, or a cookie fan, or a chocolate fan, this one is for YOU. I hope you’ll whip it up soon – enjoy! :)

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Gluten-Free Oatmeal Chocolate Chip Skillet Cookie (Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 6-inch skilet cookie 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This Gluten-Free & Vegan Oatmeal Chocolate Chip Skillet Cookie is the ultimate thick, gooey oatmeal cookie! This gluten-free skillet cookie is loaded with gooey chocolate and perfect for sharing. Ready in 30 minutes!

Ingredients

Units Scale
  • 1/4 cup coconut oil, room temperature
  • 1/3 cup (85g) almond butter, can also use any nut butter of choice, or sunflower seed butter or tahini for a nut-free option
  • 2/3 cup coconut sugar
  • 2 flax eggs, 2 tablespoons flax meal + 6 tablespoons water – whisk them together and let sit for 5 minutes to gel; if you prefer to use eggs, you can use 1 egg + 1 yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda, use 1/4 teaspoon if using sunflower seed butter – helps prevent the cookies from turning green when they cool
  • 1/2 teaspoon salt
  • 1/4 cup (32g) coconut flour or 2/3 cup almond flour
  • 1/2 cup gluten-free rolled oats
  • 2/3 cup (4 oz.) chopped dark chocolate

Instructions

  1. Preheat the oven to 350ºF and lightly grease a 6.5-inch (for a thicker cookie) or 8-inch oven-proof skillet with coconut oil. Set aside.
  2. In a bowl or stand mixer, beat together the coconut oil, nut butter, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
  3. Add the baking soda, salt, coconut flour, and rolled oats to the wet ingredients. Mix until well incorporated. Fold in the chopped dark chocolate.
  4. Press the dough into the pan evenly. Bake for 20 minutes or until golden brown around the edges.
  5. Let cool for 5 minutes, and serve warm with ice cream and/or other toppings of your choice. Enjoy!

Equipment

Notes

If you’ll be storing this skillet cookie for more than a day, I recommend removing it from the cast-iron skillet and storing it in a separate airtight container.

You can store it in the refrigerator for up to a week.

You can also store it in the freezer for up to six months, just make sure it’s in an airtight container so it doesn’t get freezer-burn.

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