This gingerbread skillet cookie is hands down, no questions asked, my all-time favourite Christmas dessert. It’s slightly crisp and generously caramelised around the edges, and the middle is sheer gooey perfection. Because, as we all know, skillet cookies have to be all ooey and gooey in the middle – it’s the only correct way to go.
3cups(360 g) plain gluten free flour blend(I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
1 1/3cup(125 g) almond flour
2 1/2tspground cinnamon
1/2cup(100 g) light brown sugar
1/3 - 1/2cup(65 - 100 g) granulated sugar(depending on how sweet you want the cookie to be – will depend on what you serve it with)
2 1/2sticks(282 g) unsalted butter, melted
1/4 - 1/3cup(85 - 113 g) molasses(depending on how intense you want the molasses flavour to be)
2mediumeggs, room temperature
1mediumegg yolk, room temperature
1/2 - 1cup(100 - 200 g) dark chocolate chips(or more – no such thing as too much chocolate chips here!)
Generously butter a 9 inch (23 cm) cast iron skillet and pre-heat the oven to 355 ºF (180 ºC).
Sift together the gluten free flour blend, xanthan gum, almond flour, baking powder, baking soda, salt and spices.
Whisk together the light brown and granulated sugar with the melted butter. Add the vanilla and molasses, and whisk well.
Add the eggs and egg yolk, one at a time, whisking well after every addition.
Add the sifted dry ingredients and stir well until you get a smooth cookie dough. It will be soft and sticky – that's how it's supposed to be!
Stir in the chocolate chips, keeping a handful aside for scattering on top of the cookie dough.
Transfer the cookie dough into the buttered cast iron skillet. Smooth out and level the top. Scatter the leftover chocolate chips on top.
Bake in the pre-heated oven at 355 ºF (180 ºC) for 20 - 30 minutes. I recommend baking the skillet cookie for about 25 minutes, but depending on how gooey you want it to be, the 20 - 30 minutes range works well.20 minutes will result in a very gooey cookie, 30 minutes will give a crisper cookie with a slightly fudgy middle.
Serve slightly warm with (preferably cinnamon) ice cream and a drizzle of salted caramel sauce.
The gingerbread skillet cookie keeps well in a closed container in a cool, dry place for 3 - 4 days. (It will stay properly gooey for at least one day, and it will still be slightly fudgy on day 3.)
Recipe by The Loopy Whisk (www.theloopywhisk.com).