monster skillet cookie {gluten free}

When I saw this recipe in my Clean Eating magazine I couldn’t wait to try it out. Literally I made it that day. They described it as a “trail mix peanut butter cookie” which made me a little nervous since the Hubs isn’t a peanut butter fan but I figured, it makes one 10″ cookie so if we don’t like it we’ve wasted bigger things!

I mixed it all up (tweaked it a little) and threw it in the pan and I wasn’t overly optimistic, #ohyeoflittlefaith. But to my credit the dough wasn’t much… it barely covered the bottom of my 9×9 pan! But we had company coming over so I put it in the oven, set my timer and forgot about it while I got supper on the table. When the timer went off and I reached in the oven I was shocked! The dough had quadrupled in size and was set nice giving me a sliver of hope. Again, clearly I’m a born skeptic.

When I dished it up, that sliver of hope vanished. Even though the cookie was “set” when I removed it from the oven, when I cut it up the pieces were… “gooey” is the only way I can think to describe it, but I put it in serving dishes with a healthy scoop of ice cream and passed it out. 5 minutes later Husband looked around and asked, “Are you keeping the rest of that dessert for something or can we have seconds?” to which I looked at him in utter amazement and replied, “You liked it?!”

Insert ALL the laughing emojis here.

You guys, this cookie was phenomenal! There actually isn’t much of an overwhelming peanut butter taste, it was yummy served warm with iced cream (or whipped cream/topping would work) and it was even better the next day served as a square.

Monster Skillet Cookie {gluten free}
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

this amazing skillet cookie is everything you want in a monster cookie. Can be served warm with iced cream or coconut whipped cream or stored in the fridge and served as a cookie bar! Either way its not going to last long. 

Course: Dessert
Servings: 1 10" cookie
  • 1 cup nut butter creamy or crunchy
  • 1/2 cup pure maple syrup
  • 1 large egg + 1 large egg yolk room temperature
  • 3/4 tsp baking soda
  • 1/2 tsp vanilla extract pure
  • 1/2 tsp sea salt
  • 1/4 cup chopped dark chocolate or semisweet chocolate chips
  • 1/4 cup dried cranberries unsweetened
  • 1/4 cup shredded coconut unsweetened
  • coconut oil for greasing
  1. Preheat oven to 350F. Grease an 8-inch cast iron skillet with coconut oil. 

  2. In a large mixing bowl beat peanut butter, maple syrup, egg, egg yolk, baking soda, vanilla and salt until well combined. 

  3. Add chocolate chips, cranberries and coconut and mix on low just to combine. 

  4. Spread mixture into prepared skillet and bake until top is golden brown, edges are dry and centre is still somewhat soft, 20 - 25 minutes.

  5. Let cool slightly, slice and serve with ice cream or whipped topping of choice. OR cool completely and serve as a cookie bar. 

Recipe Notes

You can do so many things with this cookie: add nuts or seeds, serve with chocolate chips, coconut or dried fruit on top. Its really a versatile recipe. I have made it in an 8x8 pan or in a cast iron skillet - both work! 


Literally, I cannot stress enough how you HAVE to give this one the benefit of the doubt and try it out. It hasn’t been a week yet and I’m making it again (that where these pictures are coming from) because its so easy and I know it won’t last long. Let me know what you think!


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