Warm Skillet Sharing Cookie (Gluten-Free, Dairy-Free)

 In Cookies, Dairy Free, Dessert, Fall Favorites, Gluten Free, Recipes

I’m not very good at sharing.  I believe it’s because I am a first-born child.  And in my immediate family, I was the only first-born child.  Both my parents had older and younger siblings and my brother came after me.  They were fairly used to sharing, but not me.

It turns out, I’m not alone, though.  Scholars have studied this very concept.  Books have been written about sharing, giving and contributing.  Our economy and our system of welfare rely on this very notion.  I get it.  But, I still have a hard time giving up what’s mine.  And perhaps that’s my problem.  If I didn’t view things possessively, I might find sharing a more natural concept.  So, I’m working on this.

When I was younger, I collected Care Bears.  Some of you may remember those.  I had, perhaps, eight of them in my collection.  They were wildly popular at the time, so many of my friends collected them, too.  One day, my friend Lisa came over to play and she brought all her Care Bears.  We eagerly invented games to play with our veritable army of bears.

When it was time for Lisa to go home, she collected her bears and we said our goodbyes.  Later that day, I realized she had taken one of my bears.  Let’s be clear here.  Between us, there were close to 20 stuffed animals and she inevitably took one in error.

But, I couldn’t let it go.  I agonized for the remainder of the weekend until I could get my bear back at school on Monday.  What if she forgot it?  What if she threw it away?  What if her older sister stole it and wouldn’t give it back?  What if I never saw my bear again?  Oh, the thought of it was dreadful.

She had something that was mine.

 I should have rested easy in the fact that I’d see that bear again on Monday (which I did).  I couldn’t simply think: “I bet Lisa is having fun with that one extra bear this weekend.”  Nope.  First-born.  It’s hard.

As an adult, I have a particularly difficult time sharing food.  Especially dessert.  So, I love the idea of a dessert specifically designed to share.  If you ate this entire skillet cookie, you’d feel bad.  Not just “I’m not a good sharer” bad, but probably physically sick.  So, embrace the concept!

Also, do not skip the caramel sauce.  It’s really good.  You can drizzle it atop the cookie after baking or you can bake a layer on top of the cookie, which will caramelize.

Here is the caramel sauce before baking:

Gluten free, dairy free warm skillet sharing cookie

And here is the caramel sauce as used for serving (and as drizzled by a ten-year-old):

Gluten free, dairy free warm skillet sharing cookie

As you devour this cookie with others, hopefully you remember how good it feels to share and how much better the world is when we can enjoy it with others!

Warm Skillet Sharing Cookie (Gluten-Free, Dairy-Free)

[wpurp-searchable-recipe]Warm Skillet Sharing Cookie (Gluten-Free, Dairy-Free) – – – [/wpurp-searchable-recipe] http://www.bakeforyourlife.com/recipes/recipe/warm-skillet-sharing-cookie-2/

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil, melted and cooled plus more for greasing
  • 1 egg, lightly beaten
  • 2 tablespoons brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegan dark chocolate chips (I like Lily’s)

Vegan Caramel Sauce

  • 1/2 cup coconut crème (also called Crème de Coconut)
  • 1/2 cup coconut palm sugar
  • 1/4 teaspoon vanilla extract
  • pinch sea salt

How To Do It

  1. Preheat the oven to 350 degrees (F).
  2. Grease an 8- or 9-inch cast-iron or another oven-proof skillet with coconut oil.
  3. In a medium bowl, whisk together the almond flour, coconut flour, baking soda and salt with a fork.
  4. In a small bowl, whisk the coconut oil, egg, brown sugar and honey until combined. Stir in the vanilla.
  5. Add the wet ingredients to the dry and stir to combine.
  6. Fold in the chocolate chips.
  7. Transfer the batter to the prepared skillet and gently press the batter to the edges of the skillet until an even layer forms.
  8. Bake 12-15 minutes. It will brown slightly on the top.
  9. While the cookie is baking, prepare the caramel sauce by melting all ingredients in a saucepan over low heat for 3-5 minutes, whisking constantly. It will stiffen as it cools.
  10. At this point, you can remove it from the oven and serve it or you can pour the caramel sauce on top and return it to the oven for 5 more minutes. The caramel will bubble up then harden slightly.
  11. Alternatively, you can remove it from the oven and use the caramel sauce for serving. Don’t forget the ice cream!
  12. You can store the uneaten portion in the fridge for up to three days.
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