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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Friday
May182012

oatmeal skillet cake-cookies v|2+3

As promised, oatmeal skillet cake-cookies are back!  I have two new versions to start your weekend off right and the first one just happens to be vegan.

The dough for the vegan version will be a bit thicker.  When vegan/gluten-free batter becomes too wet it ends up not cooking all the way through leaving a gummy texture.  One way I’ve learned to resolve this is by using flax but not making a “flax-egg.”  My vegan/gf baked goods have been turning out much better!  I just add a little extra liquid to the wet ingredients to compensate for the moisture the flax will soak up.

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Once in the pan, you want to slightly press down and then flip once golden brown.  Once flipped, cook a few more minutes.  Test doneness by pressing down lightly with your finger.  You want them to have just a little give because they will firm up when cooling.

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It’s like banana bread.

It’s like a thick pancake.

It’s like a muffin cookie!

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These babies are packed with walnuts, bananas, oats, and cinnamon.  Four of my favorite ingredients.

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Next up?

How about a little double-chocolate action for you?

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I didn’t think you’d mind.

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Print this!

Banana Walnut Skillet Cake-Cookie [yields 8] vegan/gf

  • 3/4 cup GF rolled oats
  • 1/2 cup GF oat flour
  • 3 Tbsp almond meal
  • 1 Tbsp. + 1 tsp. ground flax meal
  • 3 Tbsp. unrefined coconut oil, melted
  • 3 Tbsp. maple syrup
  • 1/4 cup + 2 Tbsp. banana, well-mashed
  • 1/3 cup walnuts, chopped
  • 1.5 tsp. vanilla extract
  • 1.5 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1-2 tsp. unrefined coconut oil [for cooking]
  1. In a bowl, mix together all of the dry ingredients.
  2. In another bowl, mash the banana until very wet and egg-like.  Whisk in the other 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.
  5. Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan and press down lightly.  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 3-5min 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 for both recipes:  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.

Double Chocolate Skillet Cake-Cookie [yields 8-10] gf

  • 3/4 cup GF rolled oats
  • 1/2 cup GF oat flour
  • 3 Tbsp almond meal
  • 1 large egg
  • 3 Tbsp. unsweetened cocoa powder
  • 2.5 Tbsp. unrefined coconut oil, melted
  • 1/4 cup maple syrup
  • 2 Tbsp. unsweetened applesauce
  • 1/4 cup dark chocolate chips
  • 1.5 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1-2 tsp. unrefined coconut oil [for cooking]
  1. In a bowl, mix together all of the dry ingredients.
  2. In another bowl, whisk the wet ingredients together 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 but not dry.  When you place it in the pan, it should spread just slightly.  
  5. Once the pan is fully heated [important to wait!], plop about 2T of the batter onto the pan and press down lightly.  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 3-5min 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.

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Good news.  I didn’t eat the entire batch in 24hrs like last time.  Only 4.  And I’m thinking they’re going to be stacked high + topped with melted peanut butter for Saturday’s breakfast.

Yup.  It’s a done deal.

Don’t forget to enter the sparkly giveaway!!

Ashley

Reader Comments (21)

I love your creative take on preparing cookies in this recipe, Ashley! They look delicious!
So fun! I'll have one of each!
Not gonna lie...the chocolate cookie totally has my vote!! I need these!
May 18, 2012 | Unregistered Commentersteph
Oh my gosh I could never choose between the two so I'll just have to take one of each. Do you deliver!? ;)
May 18, 2012 | Unregistered CommenterCait's Plate
Yay vegan version! I was lusting after the last cookies you made and thinking of veganizing them, but you've done the hard work for me! Can't wait to try these.
May 18, 2012 | Unregistered CommenterEmma
umm wow.. these look fantastic!
I'm pretty sure I just fainted from your genius-ness. I LOVE these and I haven't even tried them!
May 18, 2012 | Unregistered CommenterAndrea
girl you had me at muffin cookie :)
May 18, 2012 | Unregistered CommenterHeather
You had me at "cake-cookies" <3
May 18, 2012 | Unregistered CommenterKatie
Great Idea! Can't wait to try it.
May 18, 2012 | Unregistered CommenterGabriela
I have to try these! They both look SOOO good! Topping them with melted peanut butter sounds perfect. I've been meaning to try your first version since you posted it, and now I don't know which recipe to try first!
May 18, 2012 | Unregistered CommenterKerry
Hi, it's my first time on your blog - found you through Heather's link to your Black Bean Crema. Love it! What gorgeous pics :)


Ashley--> Thanks for saying hello!!
May 20, 2012 | Unregistered CommenterSarah
I love this idea! What a perfect little breakfast, or fun snack.
May 20, 2012 | Unregistered CommenterAnnie
I don't even know where to start with these. So, I'll just make them all and likely eat them all in 24 hours, too.


Ashley--> That sounds like a good plan!
Yum! I'll have to try out the chocolate one for sure!
wow what an awesome idea (im not muvh of a baker so these are perfect)...how long do these keep???


Ashley--> I had the second batches around for a few days, but they definitely don't have the same gooey texture when you eat them the first day. They would be awesome with a smear of nut butter on days 2-3!
May 23, 2012 | Unregistered Commentergooglyeyes
I made these this morning and they were delicious. I followed the vegan recipe and definitely plan to make these again. Can't wait for the leftovers tomorrow! Thanks!!


Ashley--> Woohoo! So excited to hear. :)
May 25, 2012 | Unregistered CommenterLeslie
Ashley, these were phenomenal! My 28-month old twins thank you very much for a delicious and nutritious breakfast. We tried the banana walnut pancakes today, and I have a feeling we'll be trying the chocolate version tomorrow :-) Thank you again! Pinned on my Yummy Toddler Food board.

Ashley--> YAY! I'm so glad to hear this!
June 15, 2012 | Unregistered CommenterTheresa @ Two Much Fun
I just made your banana oat skillet cookies and they were amazing. Thank you for your very complete directions and instructions. I changed the recipe slightly because i am not a fan of flax seeds. I used 1 whole egg, and 1/4th cup plus 1Tbsp. Mashed banana and just 2 Tbsp. of coconut oil to compensate for using the egg. This worked well, like you had written this yourself! Thank you for your great site...i will be making many more of your recipes based on my first one that turned out so well. :)!
October 12, 2012 | Unregistered Commenterjerilyn
Update...these banana oat skillet cookies reheat well the next day in the toasteroven, 350 degrees for 3-5 minutes...taste almost as good as fresh baked from the skillet! :)
October 14, 2012 | Unregistered CommenterJerilyn
These chocolate cookies are amazing! Thank you!!
March 22, 2013 | Unregistered CommenterEmily

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