Go Back

Gluten-Free and Dairy Free Chocolate Cherry Skillet Cookie Recipe

MAKES 1 (8-INCH) COOKIE You can use real butter and ice cream if you wish. Serve the cookie warm with ice cream, or let it cool and cut into bars; they can be stored for 3 days at room temperature.
Author Alanna Taylor-Tobin


  • 4 tablespoons (2 ounces/1/2 stick) salted vegan butter, melted
  • 1/2 cup plus 2 tablespoons firmly packed organic light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons sorghum flour
  • 1/4 cup gluten-free oat flour
  • 1/4 cup sweet rice flour
  • 3 tablespoons tapioca flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup coarsely chopped bittersweet chocolate preferably 70% cacao mass
  • 1 cup (5 ounces) fresh sweet dark cherries, stemmed, pitted, and halved
  • Dairy-free vanilla ice cream for serving (optional)


  1. Position a rack in the center of the oven and preheat to 350ºF. Place the butter in an 8-inch ovenproof skillet and transfer the skillet to the oven for 1 minute to melt the butter. Swirl the melted butter to coat the bottom and sides of the pan and then pour the butter into a large bowl, reserving the buttered skillet.
  2. Whisk the brown sugar into the hot butter and then whisk in the egg and vanilla. Sift in the sorghum, oat, sweet rice, and tapioca flours and the baking powder and salt. Stir to combine. Stir in the chocolate and cherries.
  3. Spread the batter in an even layer in the buttered skillet and bake until a tester comes out with moist crumbs, 30 to 40 minutes. Serve warm, topped with scoops of ice cream, or at room temperature.