Gluten-free Gooey Skillet Cookie
Orange oil, toasted pecans, crunchy cornflakes and dark chocolate chunks make this skillet cookie extremely addictive. It can be made in advance and refrigerated, just make sure it’s at room temperature before baking. And even if baking isn't your thing, you can impress your guests with this super simple crispy, yet chewy cookie recipe. It's a treat they’ll be requesting throughout the year.
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serves 6 people
Ingredients:
59 ml orange olive oil
80 grams soft brown sugar
50 grams caster sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
200 grams plain flour (all purpose gluten free flour + 1 teaspoon xanthan gum (omit if your flour blend already contains it))*
½ teaspoon baking powder
¼ teaspoon baking soda
Pinch of sea salt
250 grams 50%/70% dark chocolate, roughly chopped
80 grams pecan nuts
25 grams cornflakes (gluten-free equivalent)
16cm-18cm diameter ovenproof skillet pan
Method:
Preheat the oven to 180°C.
Making the cookie. In a mixing bowl cream the orange olive oil and sugars until light and fluffy with an electric hand whisk. Beat in the egg and vanilla extract until thoroughly mixed. Add the dry ingredients, 200 grams of the chocolate and 60 grams of the nuts. Mix to combine then gently fold through the cornflakes. Press the dough into the skillet pan and top with the remaining chocolate and nuts. Bake for 20-25 minutes or until the cookie feels firm in the centre when lightly pressed.
*1 teaspoon xanthan gum (or 1 teaspoon of ground flaxseed plus 2 teaspoons water, soak for 15 minutes and you will have a great replacement).
