The Best Gluten-Free & Dairy-Free Blueberry Skillet Cookie: Your New Go-To Summer Dessert

Imagine a warm, gooey cookie, baked to perfection in a cast-iron skillet, with thick, irresistibly chewy edges and a luxuriously soft, tender middle. Now, picture that cookie bursting with the vibrant sweetness of fresh blueberries in every single bite. This isn’t just a dream; it’s exactly what you get with this incredible Blueberry Skillet Cookie. What makes it even better? It’s naturally gluten-free and dairy-free, making it a delightful treat for almost everyone, and it comes together effortlessly in just one bowl using only 10 simple ingredients. Perfect for those spontaneous dessert cravings or a quick summer gathering, this recipe is designed for minimal fuss and maximum flavor.

*This post was originally published in July 2019 and has been updated with new text, enhanced SEO, and more helpful tips for readers. The core recipe, which has become a beloved classic, remains wonderfully the same.

Why a Skillet Cookie is Your Summer Baking Hero

Summer calls for simple pleasures, and that absolutely includes baking. But who wants to spend hours in a hot kitchen when the sun is shining? This is where the blueberry skillet cookie truly shines. It’s designed for ease and speed, requiring minimal prep and yielding a spectacularly impressive dessert. In less than 10 minutes of hands-on time, you can have this delightful cookie dough ready for the oven, leaving you more time to enjoy the beautiful weather.

The beauty of baking in a skillet isn’t just its rustic charm. A cast iron skillet distributes heat incredibly evenly, resulting in that coveted combination of crispy, golden-brown edges and a perfectly soft, gooey center. Plus, serving it directly from the skillet adds a wonderful communal touch, making it ideal for sharing right off the stove, perhaps with a scoop (or three!) of your favorite ice cream. The fresh blueberries explode with flavor when baked, infusing the entire cookie with a bright, summery taste that’s simply irresistible.

Essential Ingredients for Your Gluten-Free Blueberry Skillet Cookie

This recipe prides itself on using just 10 simple, wholesome ingredients to create a truly spectacular dessert. Each component plays a crucial role in achieving the perfect texture and flavor profile of this gluten-free and dairy-free treat. Here’s a closer look at what you’ll need:

• Fresh Blueberries: These are the star of the show! Fresh blueberries offer the best texture and burst of flavor. If you’re using frozen blueberries, it’s crucial to defrost them completely and pat them very dry with a paper towel. Excess moisture can make your cookie watery or prevent it from baking properly. Ensure they are not too soft after defrosting, as they need to hold their shape when pressed into the dough.
• Almond Flour: As the base for our gluten-free cookie, blanched almond flour is essential. Its fine, powdery texture is key to creating a tender, cake-like crumb. This recipe specifically calls for blanched almond flour, which has had its skins removed, resulting in a lighter color and smoother consistency. Almond meal, which is coarser and includes the skins, will yield a different texture and hasn’t been tested with this recipe.
• Coconut Sugar: Our choice for a less processed sweetener, coconut sugar imparts a rich, caramel-like depth of flavor that complements the blueberries beautifully. It’s a great alternative to refined sugars. If you don’t have coconut sugar on hand, regular light brown sugar can be used as a direct substitution, offering a similar moisture and sweetness profile.
• Coconut Oil: This acts as our dairy-free fat source, contributing to the cookie’s tender texture. We use virgin, cold-pressed coconut oil, which is solid at room temperature. This solid form helps achieve the desired consistency when creamed with the sugar and almond butter. It also adds a subtle, pleasant coconut aroma that pairs well with the fruit.
• Almond Butter: Another key dairy-free component, natural, smooth almond butter adds richness, moisture, and helps bind the ingredients together. Choose an almond butter with a smooth, pourable consistency, ideally one where the only ingredients are almonds and salt. Make sure it’s at room temperature for easy incorporation into the batter.
• Egg: Just one large egg is all it takes to bind our ingredients, provide structure, and add essential moisture to the dough, ensuring a cohesive and delicious cookie. For best results, ensure your egg is at room temperature, as it will emulsify more easily with the other ingredients.
• Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors in the cookie, adding warmth and depth to the sweet and fruity notes. Don’t skip this!
• Baking Soda: This leavening agent helps the cookie rise slightly, contributing to its soft and chewy texture. Ensure your baking soda is fresh for optimal results.
• Kosher Salt: A pinch of salt is vital in baking! It balances the sweetness of the sugar and blueberries, making all the flavors pop and preventing the cookie from being overly sweet.
• Extra Virgin Olive Oil: Used for greasing the skillet, a good quality olive oil ensures your cookie slides out easily and doesn’t stick. You can certainly use another high-heat cooking oil like avocado oil if you prefer, but extra virgin olive oil works wonderfully here.

Crafting Your Giant Blueberry Cookie: A Simple Step-by-Step Guide

This single-skillet, one-bowl recipe streamlines the baking process, proving that delicious desserts don’t have to be complicated. Follow these easy steps to create your perfect gluten-free blueberry cookie.

• Step 1: Prepare the Oven and Skillet. Begin by preheating your oven to 375°F (190°C). While the oven heats, thoroughly grease the bottom and sides of a 10-inch oven-safe skillet (a cast iron skillet is ideal for its heat retention and rustic appeal) with one tablespoon of olive oil. Don’t be shy with the oil, especially around the edges, to ensure a clean release.
• Step 2: Cream the Wet Ingredients. In a large mixing bowl, combine the coconut sugar, solid coconut oil, and room-temperature natural almond butter. Using an electric mixer (or a sturdy whisk), beat these ingredients together until they are well combined and somewhat lightened. The mixture will have a slightly gritty texture due to the coconut sugar, which is perfectly normal.
• Step 3: Incorporate Egg and Vanilla. To the same bowl, add the large egg and vanilla extract. Continue to beat with the electric mixer until these are fully incorporated into the sugar-oil-butter mixture. The dough will become smoother and more cohesive at this point.
• Step 4: Add Dry Ingredients. Now, add the almond flour, baking soda, and kosher salt directly into the bowl with the wet ingredients. Beat on low speed until the dry ingredients are just incorporated and a thick, sticky cookie dough forms. Be careful not to overmix, as this can lead to a tougher cookie. Stop mixing as soon as no dry streaks of flour remain.

• Step 5: Press into Skillet. Transfer the sticky cookie dough into your prepared oven-safe skillet. Using your hands (lightly floured or moistened if the dough is too sticky) or the back of a spoon, press the dough evenly across the bottom of the skillet. Crucially, press the dough up and around the sides of the skillet, creating a slight rim, similar to a pie crust. This technique will give you those desirable thick, chewy edges.
• Step 6: Add Blueberries. Evenly scatter the fresh blueberries over the surface of the dough. Gently press them down into the dough a little, but be careful not to burst them. Adding them on top after the dough is spread makes it much easier to distribute them without crushing the delicate berries or struggling with mixing them into the thick dough.
• Step 7: Bake and Rest. Bake the skillet cookie for 23-25 minutes, or until the edges are golden brown and visibly puffed up. The center may still appear a little soft, but this is exactly what we want for that perfect gooey middle. Remove the skillet from the oven and let it rest on a wire rack for 10-15 minutes. This resting period is essential; it allows the cookie to set and firm up further, making it easier to serve and giving you that ideal texture.

Frequently Asked Questions About Your Blueberry Skillet Cookie

Here are answers to some common questions to ensure your gluten-free blueberry skillet cookie turns out perfectly every time:

Can you use frozen blueberries in this skillet cookie?

While fresh blueberries are highly recommended for their texture and vibrant pop, you can use frozen blueberries. The key is proper preparation: you must defrost them completely first and then pat them thoroughly dry with paper towels. This removes excess moisture that could make your cookie soggy or affect its baking time. Also, ensure the defrosted berries aren’t overly soft or mushy, as they need some firmness to be pressed into the dough without disintegrating.

I don’t have an oven-safe skillet. Can I use another type of dish?

Absolutely! If a cast iron skillet isn’t available, you can bake this delicious cookie in an equivalent 10-inch round baking dish, such as a glass pie plate or a ceramic baking dish. If you opt for a smaller dish, the cookie will naturally be thicker, so you will need to increase the baking time by a few minutes. Keep an eye on it and look for those golden-brown, puffed-up edges as your cue for doneness.

How do you serve this blueberry skillet cookie?

This skillet cookie is truly best served warm, straight from the oven. The warmth enhances its gooey center and makes the blueberries even more fragrant. For a truly decadent experience, scoop individual portions onto plates and top generously with dairy-free vanilla ice cream or a dollop of coconut whip. If you don’t require the dessert to be dairy-free, classic vanilla ice cream, frozen yogurt, or a cloud of whipped cream are equally fantastic choices. A drizzle of warm caramel sauce or a sprinkle of toasted nuts can also elevate it further!

How do you store this gluten-free skillet cookie?

While fresh and warm is peak enjoyment, any leftovers are still delicious! Once the cookie has cooled completely, you can cut it into individual pieces and store them in an airtight container in the refrigerator. It will keep well for 3-4 days. Due to the almond flour and the moisture from the blueberries, storing it at room temperature can cause it to become overly soft, so refrigeration is best to maintain its texture.

How do you enjoy leftover skillet cookie?

Leftover pieces stored in the refrigerator tend to firm up and become delightfully chewy. Many, including myself, enjoy this denser, chewier texture and eat them cold straight from the fridge! However, if you prefer that warm, gooey experience, simply reheat individual portions in the microwave for 20-30 seconds, or gently warm them in a preheated oven until just soft. Reheating brings back that fresh-baked warmth, perfect for serving with more ice cream.

Can I make this cookie ahead of time?

You can prepare the cookie dough up to 24 hours in advance. Simply mix the dough as instructed, then cover the bowl tightly with plastic wrap and refrigerate. When ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before pressing it into the greased skillet and proceeding with baking as usual.

What other berries can I use?

While blueberries are classic, this recipe is adaptable! You could try using fresh raspberries, blackberries, or a mix of berries for a different flavor profile. Just like with blueberries, if using frozen, ensure they are thoroughly defrosted and patted dry.

Expert Tips for a Perfect Blueberry Skillet Cookie Every Time

Achieving the perfect balance of chewy edges and a soft, luscious middle in your skillet cookie is easier than you think with these helpful tips:

• Generous Greasing is Key: Don’t skimp on the oil when greasing your skillet! A generous amount, spread not just on the bottom but also up and around the sides, is crucial. This ensures that the entire cookie, especially those desirable thick edges, won’t stick and will release easily once baked and cooled slightly.
• Create Those Chewy Edges: To get that wonderful, thick, and chewy crust that skillet cookies are famous for, make sure to press the dough about 1/2 inch up and around the sides of the skillet. Think of it like forming a miniature pie crust. This technique concentrates the dough at the edges, leading to a satisfyingly dense and caramelized perimeter.
• Blueberry Placement Matters: The recipe specifically instructs to add the blueberries to the top of the dough *after* it’s spread out in the skillet, rather than mixing them in earlier. This is for a good reason! The dough is quite thick, and trying to mix in delicate blueberries can easily cause them to burst, coloring your dough purple and potentially releasing too much moisture. By gently pressing them into the surface, you preserve their shape and natural juices, allowing them to burst beautifully during baking.
• Embrace the Soft Middle: When you pull your cookie from the oven, don’t be alarmed if the middle still appears a little soft or underbaked. This is intentional and desirable! The cookie will continue to firm up as it cools, but the goal is to retain a wonderfully soft, almost custardy center. Overbaking would result in a dry cookie, so trust the process and remove it when the edges are set and golden.
• Room Temperature Ingredients: For the smoothest and most consistent dough, ensure your egg, coconut oil (if solid), and almond butter are at room temperature. This allows them to cream together easily, creating a uniform base for your cookie.
• Don’t Overmix: Once you add the almond flour, mix just until the ingredients are combined and no dry streaks remain. Overmixing gluten-free doughs, even those made with almond flour, can sometimes lead to a tougher texture.

More Delicious Blueberry Dessert Recipes to Explore

If you’re a fan of blueberries, you’ll love these other fantastic recipes:

• Blueberry Crisp without Oats
• Blueberry Oatmeal Muffins
• Blueberry Cake with Lemon and Ricotta
• Blueberry Goat Cheese Ice Cream Bars
• Blueberry Lemon Cookies

If you make this irresistible Blueberry Skillet Cookie, I would absolutely love to hear what you think! Please share your experience and comments below.

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