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Gluten-Free Banana Sprinkles Skillet Cookie

To make this dairy-free, substitute coconut oil for the butter. If you don't have an 8-inch cast iron skillet, you can bake this in a pie dish. Serve it with vanilla ice cream or frozen yogurt.
Servings 6
Author Turnip the Oven

Ingredients

  • 2 cups gluten-free oats
  • 6 tablespoons butter
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 ripe banana mashed
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup chocolate chips
  • 1/4 cup rainbow sprinkles divided

Instructions

  1. Preheat the oven to 350°F.
  2. Pulse the oats in a food processor until they are finely ground, almost like flour.
  3. Melt the butter in an 8-inch cast iron skillet over medium-low heat. When it is completely melted, remove from the heat and whisk in the sugar, egg, banana, and vanilla. Using a fork, stir in the ground oats, baking soda, and salt until well incorporated. Stir in the chocolate chips and 3 tablespoons of sprinkles. Scatter the remaining tablespoon of sprinkles over the top.
  4. Transfer the skillet to the oven and bake until the cookie is dry on top and the center is just barely set, about 25 to 30 minutes.