Imagine a warm, ooey, gooey, oatmeal cookie dunked in cold milk. That’s exactly what this giant chocolate cherry oatmeal skillet cookie delivers. My boyfriend and I didn’t even bother cutting it into pieces, we scooped it, straight out of the oven, into bowls and poured milk over the top. Let me tell you, it is heaven.
Normal cookie recipes use butter and WAY too much sugar, so for this giant chocolate cherry oatmeal skillet cookie, I used coconut oil instead of butter and coconut sugar for my sweetener. It also has a relatively low amount of gluten free flour, because I love that chewy oatmeal taste.
I call it the giant chocolate cherry oatmeal skillet cookie because I made it in a cast iron skillet, however, it you don’t own one, try using a Pyrex pie pan. As with all my recipes, have fun and get creative; if you don’t have cherries, try something else! I imagine crushed pretzels, walnuts, or even dried apples would be delicious.
Giant Chocolate Cherry Oatmeal Skillet Cookie
Yields One Cookie
1 c. coconut sugar
3/4 c. coconut oil
3 1/2 c. rolled oats
3/4 c. gluten free flour – I used 1-to-1 baking flour
1 t. xanthan gum
1 T. flax meal
1 t. cinnamon
1 t. vanilla
1 t. baking soda
1/2 c. dark chocolate chips
1/2 c. dried cherries
Pinch of salt
1. Preheat the oven to 375 degrees.
2. Grease a cast iron skillet and set aside. In a medium mixing bowl, beat together the sugar and coconut oil until light in color, about 4 minutes. Add in the eggs and mix well. Next, whisk in the salt, cinnamon, flax, xanthan gum, baking soda, and vanilla, followed by the oats, flour, chocolate chips and cherries.
3. Scoop the batter into the skillet, then use your hands to press it flat. The dough will be sticky. Bake for 15 minutes, until the cookie has just set in the middle. Allow it to cool for at least 15 minutes before scooping into bowls and topping with the milk of your choice! Cut the cooled cookie into squares and place in an air tight container for storage.