Butter: I used unsalted dairy-free butter to keep the recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used a mix of brown sugar and white sugar. However, you may also use cane sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are necessary for binding the ingredients together, so make sure you include them in.

Vanilla Extract: I like adding a little vanilla extract for extra flavor, so I highly recommend you use it.

Gluten-Free Flour: For best results, I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used in this recipe so make sure to add it in.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Ice Cream: I recommend serving this delicious gluten-free skillet cookie with a few scoops of vanilla ice cream for a decadent dessert. I used dairy-free ice cream to keep this recipe dairy-free, but if you are not lactose-intolerant go ahead and use regular ice cream instead.