It’s getting awfully close to my birthday, so you know what that means – cookie cake time!
For as long as I can remember now, I’ve requested a giant chocolate chip cookie cake for my birthday. Don’t get me wrong; I love good cake. But I think I might love cookies a little bit more (if you can’t tell from all the cookie recipes on this blog). This also may have to do with the fact that I’m not a good cake decorator – and you don’t have to do anything to good cookies.
And really – what’s more fun than a huge slice of a chocolate chip cookie? Plus, I love having a piece for breakfast the morning after my birthday. It’s becoming quite the tradition and I don’t want to lose it. Ever.
And I’m pretty sure this will be my birthday cake later in June. Pretty darn sure.
I haven’t really baked with a gluten free flour blend so I wasn’t sure what to expect, but it turned out perfect! The flour is light and super easy to use since you don’t have to worry about different measurements – just scoop out what you would need for regular all purpose flour, and you’re set! I can’t wait to try it in regular cookies and pizza dough soon.
So, this cookie cake.
I added a little extra flavor with some almond flour mixed into the dough instead of doing chopped pecans or walnuts like normal – and it might have been one of my best ideas so far! The almond flour was speckled through the dough and gave the whole cookie a slightly sweet flavor. Perfect with the dark chocolate chunks!
If you’re looking for a dessert for an upcoming birthday party or something easy to put together for this weekend, this is it! Everybody loves cookies.
Gluten Free Chocolate Chunk Skillet Cookie
- Preheat the oven to 350 degrees. Butter a 10-inch cast-iron skillet thoroughly and set aside.
- In a large bowl, whisk together the flours, baking soda, baking powder, and cinnamon.
- In a separate mixing bowl, mix the maple syrup, olive oil, and eggs together until smooth. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the chocolate chunks.
- Press the dough into the prepared skillet and bake for 20 to 22 minutes, or until the cookie is slightly golden and the top is slightly puffed. Transfer the pan to a wire rack to cool. Let the cookie cool for at least 10 to 15 minutes before slicing into triangles and serving.
I’m so excited to be working with Bob’s Red Mill again this year! They are our go-to for whole grains, cereals, and baking ingredients. This post was sponsored by Bob’s Red Mill and I was provided with their gluten free flour; as always, recipes + opinions are my own. Thank you for supporting brands that support us!