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Whether you’re in a dorm, at a campfire, or it’s just too hot to bake, make these deliciously chewy gluten free stovetop cookies. Flavor and fill the cookie dough with any of the listed items and you’ll have chewy cookies in just less than 15 minutes.
Links You May Need:
Gluten Free Stovetop Cookies Recipe
- 1 recipe Chewy Gluten Free Cranberry Almond Cookies
- 3/4 cup gluten free quick-cooking oats Bob’s Red Mill
- Additional chocolate chips* (semi, sweet, white, dark, dairy-free [Enjoy Life], or plain or peanut M&Ms)
Make the cookie dough at the above-linked recipe mixing with the paddle attachment of your stand mixer (or by hand). When you add the chocolate chips, also add the quick-cooking oats.
Wrap the dough in plastic wrap and refrigerate overnight or at least 8 hours.
Preheat a heavy skillet (I used an Avolon skilleon medium-low heat (2-1/2 out of 10) on the stovetop dial. If you use a different skillet, there may some trial and error. So, start with one test cookie. Even burners vary, even on the same stovetop. Tear off a sheet of aluminum foil; set aside.
Scoop 1 tablespoon of dough for each cookie and press M&Ms or additional chocolate on the top of each piece of dough. Space the dough about 2 inches apart in the skillet (3 to 4 per skillet). Do not flatten the dough. Cover the skillet with the foil. Using oven mitts or potholders, seal the foil around the skillet to prevent too much heat from escaping. (Do not use any lid to your skillet. You need the foil to create an oven-like temperature.) Cook for 8 minutes or until the shine of the dough turns matt/dull.
Keep the cookies covered and remove it from the heat. Allow the cookies to continue to cook off the burner for 5 minutes. Remove the foil and immediately transfer to a wire rack to cool. The cookies firm once cool but will be chewy.
Serve and enjoy. Store leftovers in a sealed container or zippered storage bag and freeze. You can leave cookies, covered/sealed on the countertop for up to 2 days (without humid weather). You may also freeze unbaked dough up to two to three months.
Variations: Add nuts, substitute your favorite chocolate or add-ins for the existing ones such as raisins instead of cranberries. If you prefer milk, semi-sweet, or dark chocolate over white, substitute additional vanilla extract for the almond extract.
Oat-Free: If you are intolerant to oats, try adding a mixture of about half rice flour and half potato starch until the cookies dough easily holds its shape, about 1/2 to 3/4 cup. When you cook your first test cookie, if the cookie turns out flat, add additional flour.
*Dairy-Free or Vegan Chocolate Chips: Enjoy Life works perfectly but Kirkland brand from Costco is no longer dairy-free. They changed the recipe to replace Nesltes chocolate chips that they recently discontinued carrying. However, they plan on coming out with a dairy-free version soon.