Food,  Gluten-Free,  Vegetarian

Gluten Free Piezookie

Another great reason to break out your Cast Iron Skillet! This cookie pie is easy to make, and delicious to eat. Top it off with your favorite ice-cream and scoop in the deliciousness as it melts in your mouth.You’ll totally forget its gluten-free Don’t forget the chocolate sauce! As always substitute dairy-free options in order to make this dish vegan. The possibilities are endless with toppings from nuts, to berries, and my personal favorite local honey. 


  • 2 1/4 cups all purpose gluten free flour 
  • 1 teaspoon xanthan gum (omit if your “flour” blend already contains it)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 ounces semi-sweet chocolate chips
  • 16 tablespoons unsalted butter, melted and cooled
  • 5/8 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  • Vanilla Ice Cream, for serving
  • 13 Minutes
  • 6 Servings
  • 375ºF
  • Gluten-Free, Vegetarian


  1. Preheat your oven to 375°F. Grease 3 6 1/2-inch cast iron skillets or small round cake pans and set them aside.*

  2. In a medium-size bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Place the chocolate chips in a separate, small bowl and add about 1 tablespoon of the dry ingredients to the bowl. Toss the chips to coat in the dry ingredients. Set both bowls aside.

  3. In a large bowl, place the melted butter, granulated sugar, brown sugar, eggs and vanilla, whisking to combine well after each addition. Add the dry ingredients and mix until just combined. Add the chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough. Divide the dough among the prepared skillets and smooth into an even layer in each skillet, then press the dough slightly further up the sides of the skillets to create a crust.

  4. Place the skillets in the center of the preheated oven and bake for about 13 minutes, or until golden brown on the edges but still soft in the center. Remove from the oven, top with a scoop of vanilla ice cream and serve immediately.

Big thanks to Gluten-Free On a Shoestring for the original recipe!