This gluten free cookie skillet combines matcha powder, sweet raspberries, and creamy white chocolate chips for a unique and indulgent dessert. The dough is made directly in a cast iron skillet, starting with melted butter and sugars, then mixed with eggs and vanilla before folding in flour, matcha, and baking soda. After adding the chocolate chips and topping with raspberries, the skillet is baked until the edges are golden and the center remains soft.
Recipe and video credit: @jennaraeleigh
Ingredients 11
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 9
Preheat oven to 190°C (fan-forced).
In a bowl, mix together the plain gluten free , , , and . Set aside.
Melt the unsalted , cut into pieces, in a cast iron skillet over low heat.
Turn off the heat, add the and to the butter and whisk until combined.
Add the and , and mix until smooth.
Add the mixture to the and mixture, and stir until a smooth dough forms.
Fold in the .
Gently place the fresh evenly over the top of the batter.
Bake for 25–30 minutes, or until the edges are lightly browned and the centre is a little soft to the touch.
