My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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oatmeal skillet cake-cookies

It’s Monday.  Ugh.  I know.


I have cookies!!

And not just any cookies.  Cookies you cook in a skillet!  They’re sort of cookie-ish, sort of pancake-ish, and completely addicting.  It’s like the little love child of a pancake + an oatmeal cookie.

I have not even the slightest clue where I got the idea. 

I knew I wanted cookies.  I knew you wanted cookies.  And then I thought, let me throw these on my cast iron skillet.  I love my cast iron skillet.  So, why not give this a shot? 


The only slightly tricky step is finding the exact right temperature for cooking [er, baking?] these.

You want the cookies to cook for 4-6min per side turning to a deep, golden-brown but not burning.  You want them slightly soft to the touch, as they will firm up a bit while they cool.  The dough shouldn’t spread thin but stay nice + thick when you plop the dough in the pan.  After testing one, you’re golden.  And even if they burn, they’re still edible.  Trust me.

This batch makes 10-12.  I say 10-12, because I ate at least six as I was cooking them.  I seriously lost count of the exact amount this recipe yields.  Oops?


Eat these hot for breakfast.

Drizzled with maple syrup.

Slathered with peanut butter.

Topped with yogurt.

Topped with ice cream. 

You’re a creative bunch.  I know you’ll figure it out.


The inside is filled with buttery pecans and oozing with melted chocolate chips.


You can expect to see variations soon.  Definitely this week.  Promise.



Skillet cookies.  Who knew?


Print this!

Oatmeal Skillet Cake-Cookies [yields 10-12 cookies]

  • 3/4c rolled oats
  • 1/2c oat flour
  • 3T almond meal
  • 1 large egg
  • 2T unrefined coconut oil, melted
  • 1/4c raw honey
  • 1/3c chopped pecans
  • 3T dark chocolate chips
  • 1.5t vanilla extract
  • 1/2t cinnamon
  • 1/2t baking soda
  • 1/4t salt
  • 1-2t unrefined coconut oil [for cooking]
  1. In a bowl, mix together all of the dry ingredients until combined.
  2. In another bowl, whisk together the wet ingredients until smooth.  It’s best to melt coconut oil over low heat in a pot.
  3. Heat a cast iron pan, skillet, or other pan over med-low heat and add 1-2t of oil.  You want enough oil to fully coat the pan.
  4. While the pan is heating, stir the wet into the dry until just combined.  The batter should be thick enough that when you place it in the pan it doesn’t run, but spreads just slightly.  If it’s too thin, add 1T more oats at a time and mix.
  5. Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan.  I cooked 4 at a time in a 9” pan.  Leave enough space in between so you have room to flip them.
  6. Cook for 4-6min until the bottoms are golden brown and then flip and cook for another 3-5min.  You may need to play with the heat to find the best temperature.  Test one cookie first to see if you need to raise or lower the temperature.
  7. Test doneness by touching the top of the cookie and pressing down slightly.  You want there to be a small amount of movement to the middle when you press.
  8. Place on a cooling rack, and they will firm up a bit more once cooled.
  9. Repeat the cooking process with more dough, adding more oil to the pan after each batch if needed.

notes:  Use certified gluten free oats + oat flour, if needed.  You can make oat flour by grinding rolled oats, oat groats, or steal cut oats into a soft, fine flour.  You can make almond meal by grinding almonds into a soft flour [no hard pieces].  Almond flour [made with blanched almonds] can also be used.  Use another high heat oil [safflower/sunflower/ghee/etc] if you don’t have coconut oil. 


Mondays with cookies aren’t so bad…right?


Pssst!  Our spinach has sprouted and I am way too excited about it!!


Reader Comments (32)

these look so good! I can't wait to try them!
May 14, 2012 | Unregistered Commenterbrandee
Okay this is just about the best idea ever! I always seem to mess up baking cookies but I can do pancakes. This may be my solution to all things baking!
May 14, 2012 | Unregistered CommenterLauren
Neat! I haven't seen anything like this before. Great idea!
These look killer, Ashley! What an awesome and unique recipe.
Very cool idea! I stripped most of the seasoning off of my cast iron pan this weekend on accident--don't cook something with lemon juice in them! Learn from my mistake. :) We baked it in the oven to re-season it. Maybe making these cookies in it will bring it back to life!

Ashley--> My pan rusted a few years ago, so I didn't use it for like 2yrs. Then I finally decided to clean it + re-season. Now I use it at least once each day!!
May 14, 2012 | Unregistered CommenterEmily
I LOVE this idea!! I've never heard of cookies in a skillet but now that I have, I am 100% on board! :)

Ashley--> I never have either, haha. Definitely want to experiment more!
May 14, 2012 | Unregistered CommenterCait's Plate
These look awesome!!!! I am not sure if I could get these to come out as fabulous as you did though!

Ashley--> They don't have to LOOK pretty!
May 14, 2012 | Unregistered CommenterKatie
again, you're a genius. except this makes the whole making cookies thing easier and i think i will likely OD on them :)

Ashley--> There are literally two left. Chris has not tried them yet.
May 14, 2012 | Unregistered CommenterHeather
This is such a good idea! It's like pancakes meet cookies :)
genius idea, and really too simple haha. I can see tons of variations of these. They are sort of like silver dollar pancakes.

Ashley--> Yes! But thicker and gooier. ;)
May 14, 2012 | Unregistered CommenterKatie @KatieDid
Are they sweet enough with only the 1/4 cup of honey? Or do you recommend topping the cookies with something (once they are baked/grilled) for some extra sweetness?

Ashley--> With the chocolate chips + honey they were sweet enough for me. The recipe only makes 10-12 cookies that are about 2.5" once cooked, so it's a pretty small batch. I definitely didn't need any topping but it would be a fun addition. It really depends on your specific taste. :)
May 14, 2012 | Unregistered CommenterBecca
looks good! and I think I have all the ingredients in my pantry....oh noo :)

Ashley--> Oh no?? You mean, woohooo!
Any vegan substitute for the egg?

Ashley--> I plan on trying to make a vegan version but don't like specifying substitutes without testing them first. Sorry!
May 14, 2012 | Unregistered CommenterCltmomfaves
You may be GENIUS! ;)
My son has a peanut/tree nut allergy. I was going to leave out the pecans, can I sub something for the almond meal or just leave it out? This is something he would love.

Ashley--> You could grind unroasted/unsalted sunflower seeds into a flour as an option as well. The almond meal adds richness + moisture with the extra fat content. So if I had to guess, I would add 1/2T more oil and 2T oats + 1T flour in place of the almond meal.
May 14, 2012 | Unregistered CommenterMichele
yumm!!! love this idea!
you're a genius. what a great idea? these look healthy and delicious and chewy.

Ashley--> 24hrs later and ALL of them are gone. The husband got zero.
May 14, 2012 | Unregistered Commenterhoneywhatscooking
Oh my, yum! Love how healthy this is! BTW, I'm hosting a plant-based protein powder giveaway.
May 14, 2012 | Unregistered CommenterKatherine
You are are goddess!! I cannot wait to make these!
May 14, 2012 | Unregistered CommenterJoslyn
Sensational! One question: How many cookies would be the equivalent of your regular basic oats?(wihout any additional toppings)

Ashley--> I'm not sure what your question is asking in regards to regular basic oats. Can you be more specific? Thanks!
May 14, 2012 | Unregistered Commentercosmar
OMG, these.look.awesome. I am out of coconut oil but this recipe makes it look worth it to drive the 45 miles to the nearest store that stocks it.

Ashley--> You can sub another oil or use butter! :)
May 14, 2012 | Unregistered CommenterJessica
skillet cookies not only look amazing they look like they are a lot of fun to make too!! a win win for me ;)
May 14, 2012 | Unregistered CommenterPure2raw Twins
OOoh- skillet cookies! What a great idea! Everything tastes better in a cast-iron skillet. I love cooking/baking with coconut oil because I feel like a little bit goes SUCH a long way. The ingredients in this recipe just sound like they will be so awesome together (and the cookies look drool-worthy).

Ashley--> I'm a huge coconut oil lover myself!
How intriguing! These look absolutely delicious!!!

PS congrats on the sprout-age. We just planted our veg (we are garden virgins) on Sunday...I am SO excited to see what happens!

Ashley--> We're garden newbies as well!! I get WAY too excited when I see a new sprout!
What I meant in my first comment is ,in other words:How many cookies I should eat as a breakfast in comparison to a bowl of oat (without the add ins like PB, jam etc...). I hope this is clear...
Thank you

Ashley--> I'm really not sure, as I'm not a nutritionist or doctor and don't know your normal breakfast caloric intake. Sorry I can't be of more help.
May 15, 2012 | Unregistered Commentermariette
This is such a great idea! You used several of my favorite ingredients in this recipe (almond meal, coconut oil, oats, cinnamon), so I know I'm going to love these! They look delicious, and fun to make too! I can't wait to see the other flavor variations you come up with.
May 16, 2012 | Unregistered CommenterKerry
I literally cannot stop eating these. I have had three already! I used apple sauce instead of the coconut oil because I haven't had time to make it. I also added a Tbsp of ground flax and a Tbsp of shredded coconut. They are divine. I think I will be making these often!
May 16, 2012 | Unregistered CommenterHeather
I just made these, and they are delicious! I followed the recipe exactly as written, and they came out great! It took a little experimentation with the heat level, but once I got it right it worked perfectly! I can't wait to try your other two versions! Thanks for sharing the recipe!

Ashley--> Awesome! Yeah, the heat takes a minute to adjust. So yummy though!
May 19, 2012 | Unregistered CommenterKerry
I made these today, they were delicious! My whole family looooved them. I love how you never use any white sugar or white flour in any of your recipes! I'm going to try the chocolate ones next, keep 'em coming!

Ashley--> I'm so glad they were a crowd pleaser! :)
May 20, 2012 | Unregistered CommenterNatalie
These remind me of Welsh cookies, traditionally cooked on a skillet or baking stone :) I <3 oats, so I will have to make them.
January 28, 2013 | Unregistered CommenterLiz
So I'm pregnant in Colombia where working ovens and granola bars are hard to come by. So grateful for this recipe. I basically made these changes for a high energy/granola bar type cookie: add more oats (though the cookies won't be as cookie like), shredded coconut, sesame seeds (lots of them), raisins, and Brazilian nuts. Also I melted raw sugar cane as it's much cheaper and purer than the honey here. Mmmmm, everyone is asking me for the recipe :-) next time I'm going to make a batch using guava...
October 26, 2013 | Unregistered CommenterNomadsong
My oven died and I've been trying to find treats I can still make for me and the family. Was getting a little sick of no bake/raw treats, so this hit the spot! I think it took me to the last batch to finally perfect these fiddly buggers, but even the dodgy ones were delicious :)
June 22, 2014 | Unregistered CommenterAmy S

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