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Skillet Chocolate Chip Dessert

Yield: 6-8 servings




  • 10-inch cast iron skillet (or an 8- to 9-inch cake pan)


    1. Preheat oven to 350°.

In a food processor, process Snickerdoodle cookies into fine crumbs. Mix in brown rice flour, tapioca flour/starch and brown sugar. With a fork, cut in shortening until it forms pea-sized crumbs. Add vanilla. Stir in chocolate chips.

  • Lightly grease a 10-inch cast iron skillet (8- or 9-inch cake pan). Spread the dough into the pan, pressing down lightly. Bake for 18-22 minutes, or until edges are lightly browned.
  • Sprinkle with additional chocolate chips, if desired. Serve warm, either alone or with your favorite rice milk ice cream.

*For an even gooier dessert, double the recipe and increase the baking time to 25-30 minutes, or until edges are lightly browned.