clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Oatmeal Chocolate Chip Skillet Cookie (Vegan)

  • 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


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!


  • ¼ cup coconut oil, room temperature
  • ⅓ cup (85g) almond butter, can also use any nut butter of choice, or sunflower seed butter or tahini for a nut-free option
  • ⅔ 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
  • ½ teaspoon baking soda, use ¼ teaspoon if using sunflower seed butter – helps prevent the cookies from turning green when they cool
  • ½ teaspoon salt
  • ¼ cup (32g) coconut flour
  • ½ cup gluten-free rolled oats
  • ⅔ cup (4 oz.) chopped dark chocolate


  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!


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.

Keywords: oatmeal, chocolate chip, skillet, cookie, gluten-free