Whole Grain Oatmeal Apple Cookie Skillet {gluten-free}

skillet cookie topped with cooked apples and ice cream scoop

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5 from 1 review

Cinnamon Apple Cookie Skillet made lightened up with whole grain, gluten-free flour, oats and bursting with cinnamon and soft apples. Perfect fall dessert with Sea Salt Caramel ice cream!


Units Scale
  • 1 cup gluten-free rolled oats
  • 1/3 cup 1:1 gluten-free all-purpose flour or whole wheat white flour*
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3 TBSP unsalted butter
  • 2 TBSP nut or seed butter
  • 1/4 cup dark brown sugar or coconut sugar
  • 1 TBSP maple syrup*
  • 1/2 tsp vanilla extract
  • 1 large egg yolk
  • 1 medium apple, cored, peeled and diced



  1. Preheat oven to 350ºF and grease 8″ cast iron skillet with butter; set aside.
  2. In small bowl whisk together oats, flour, baking soda, salt and spices; set aside.
  3. In medium bowl using electric mixer, beat together butter and nut or seed butter with sugar until light and fluffy. Add in maple syrup, egg yolk and vanilla mixing until combined. Add flour mixture to bowl and mix together on low speed or by hand. Fold in diced apples.
  4. Transfer batter to prepared pan and bake for 18-20 minutes, or until top is golden and inserted toothpick comes out clean (no wet batter).
  5. Meanwhile, make the apple topping: in a small skillet over medium heat add butter, apples, sugar and pinch of salt. Stir occasionally and cook apples until soft, about 10 minutes. Remove from heat.
  6. Allow apple cookie skillet to cool about 5-10 minutes before serving with sautéed apples and Julie’s Organic Sea Salt Caramel ice cream and top with healthier salted caramel sauce if desired. Enjoy with your favorites or keep it to yourself 🙂


Nutrition does not include Carmel sauce