This mini gluten free caramel apple oatmeal skillet cookie is a fun way to serve a delicious fall inspired gluten free cookie in a 6-inch cast iron skillet! Oat flour, almond flour, and rolled oats make the cookie gluten free. And tender cooked Honeycrisp apples swimming in maple syrup caramel make the cookie irresistible! Top with your favorite ice cream or whipped cream for a wonderful seasonal dessert.
Chop the apple into small cubes (about 1/4 inch). Peeling the apples is optional.
In a small skillet, add the maple syrup and butter. Heat the syrup over medium heat until the butter melts and the syrup starts to bubble and thicken. About 3 minutes.
Add the apple cubes and cinnamon. Cook the apples over medium heat until the juices are released and cooked out, and the syrup turns back into a caramel. About 5 to 7 minutes. Stir in the vanilla extract at the end. Note - Once the apples are added to the caramel, the juices from the apples will thin it out. You want to cook the apples until the caramel turns back into caramel.
Transfer the caramel apples to a small bowl or dish, and let cool at room temperature while you prepare the skillet cookie.
Gluten Free Oatmeal Skillet Cookie
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a 6-inch cast iron skillet.
In a medium mixing bowl, stir together the oat flour, almond flour, oats, baking soda, salt, cinnamon, and sugar. Note - I use a fork to stir since all the ingredients are going into one bowl.
Add the egg yolk to the dry ingredients and stir until thoroughly incorporated. Add the cooled caramel apples - along with all the caramel sauce! - and stir until the dry ingredients are moistened and a cookie dough forms. Note - It will seem like there isn't enough wet ingredients to make a dough. Rest assured, the caramel apples will moisten the dry ingredients sufficiently!
Spoon the cookie dough into the prepared skillet. Press the cookie dough evenly into the skillet, all the way to the edges. Set the skillet on the small baking sheet to make getting the cookie in and out of the oven easier. Bake the cookies for 23 to 25 minutes, or until the top and edges are golden brown. Note - For a chewier cookie, check it at 23 minutes. For a crispier cookie, bake for 26 minutes and check it.
Cool the cookie completely in the skillet set on a wire cooling rack. Top with your favorite ice cream or whipped cream and Enjoy!
Notes
Serving Size - This is a mini skillet cookie that will yield enough for 2 to 4 people - depending on your serving size.
Mini Cast Iron Skillet - The skillet I use and have linked in the recipe actually measures about 6.5 inches.
Gluten Free Oat Flour - Oat flour is naturally gluten free, though it can be subject to cross-contamination in processing. Look for gluten free labeled flour.
Make Your Own Oat Flour - You can make your own oat flour by grinding rolled oats into flour in a blender or food processor.
Ingredient Substitutions - I have only tested the recipe as written. You can swap the maple syrup for regular granulated sugar in the caramel apples. Or, swap the cane sugar for regular granulated sugar in the cookie.