The only way to do an ooey-gooey, chocolate-studded homemade peanut cookie one better? Turn it into a GIANT Healthy Peanut Butter Skillet Cookie!
Email Me the Recipe!
From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Given my choice of hypothetical superpowers, I am bypassing both invisibility and flying in favor of the magic that makes this flourless peanut butter skillet cookie possible.
Take a bite of this peanut butter skillet cookie, and you will taste:
- A molten, ooey-gooey middle (that rivals this Chocolate Mug Cake recipe).
- An unapologetic onslaught of peanut butter (like these Flourless Peanut Butter Cookies).
- Melty chocolate chip nirvana.
- Lightly crispy edges begging to be smothered in vanilla ice cream (this Banana Ice Cream wouldn’t be a bad choice either).
- Total, indisputable decadence.
The best part?
You can go back for seconds (and even thirds), and won’t feel the tiniest bit of guilt about it.
Why? Because this cookie has some serious superpowers.
It contains: NO butter, NO sugar, NO flour, and NO oil.
It’s vegan, gluten-free, and naturally sweetened with pure maple syrup, but somehow it tastes rich and indulgent (this Vegan Chocolate Pie has similar superpowers).
Sorry, Superman. This healthy peanut butter skillet cookie has you beat, no cape or uncomfortable spandex suit required.
5 Star Review
“Really delicious!! My family had no idea there were chickpeas in it and perfect with ice cream on top.”
— Mary —
How to Make a Healthy Peanut Butter Skillet Cookie
The secret to this healthy peanut butter skillet cookie’s addictive texture and flavor lies in one surprise ingredient, and I bet you have it—and everything else you need to make this healthy cookie recipe—sitting in your pantry right now.
The Ingredients
- Chickpeas. That’s right—this skillet of molten healthy peanut butter cookie love is made with chickpeas. I promise, this recipe DOES NOT taste like chickpeas. Just like in my healthy Chickpea Blondies, you’ll never even know that they’re there.
- Gluten Free Rolled Oats. To keep the recipe gluten free, I replaced wheat flour with rolled oats.
Tip!
Not all oats are created equal. In order to be safe for those who cannot have gluten, the oats need to be produced in a certified gluten free facility.
- Natural Peanut Butter. Adds essential fat to the cookie to help bind everything together while adding that addictive peanut butter flavor (like in these Peanut Butter Protein Bars).
- Cinnamon and Vanilla Extract. Add depth of flavor to this melt-in-your-mouth cookie.
- Maple Syrup. Naturally sweetens the cookie without going overboard with refined sugar or artificial sweeteners.
- Milk. Use any milk of your choice for this recipe. Almond, soy, cashew, hemp, or coconut are all excellent dairy-free, vegan options. You may also feel free to use cow’s milk.
- Chocolate Chips. Peanut butter’s bestie makes this cookie simply irresistible. I like to save a few tablespoons out to sprinkle over the top of the cookie prior to baking.
The Directions
- Preheat oven and prepare a cast iron skillet with cooking spray.
- Gather your ingredients and add them all into a food processor. Blend and then transfer the dough to the skillet and bake.
- Remove and let cool. To serve, slice into wedges and serve warm with ice cream. ENJOY!
Storage Tips
- To Store. Leftover skillet cookie may be stored covered at room temperature for up to 3 days.
- To Reheat. Warm the cookie in the microwave for 15-30 seconds for best results.
- To Make Ahead. Mix the cookie dough and store it in an airtight container in the fridge for up to 24 hours and then bake as directed.
Pair this with
Recommended Tools
- Food Processor. Perfect for blending chickpeas and oats into a smooth dough.
- 8×8-inch Pan. A great alternative if you don’t own a cast iron skillet.
Healthy Peanut Butter Skillet Cookie
Video
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 1 can low-sodium chickpeas (15 ounces) , rinsed and drained (or 1 1/2 cups cooked chickpeas)
- 3/4 cup old fashioned rolled oats or substitute quick-cooking oats; do not use instant
- 2/3 cup natural peanut butter or substitute any other nut butter—you can use creamy or crunchy
- ½ cup pure maple syrup or substitute honey or light agave nectar
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder I prefer aluminum free
- ¼ teaspoon kosher salt
- ⅓ cup milk any kind you like—use almond milk or other nut milk to keep the recipe vegan
- ⅓ cup semisweet chocolate chips plus additional 2 tablespoons for sprinkling on top (use dairy free if needed)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch cast-iron or ovenproof skillet or 8×8-inch baking pan with nonstick spray.
- In the bowl of a food processor fitted with a steel blade, place the chickpeas, oats, peanut butter, maple syrup, vanilla extract, cinnamon, baking powder, salt, and milk. Blend until mostly smooth. Remove the lid and scrape down the sides of the bowl, then blend for an additional 2 minutes until very well combined and smooth. The batter will be very sticky and thick. Fold in 1/3 cup chocolate chips.
- Scrape the mixture into the prepared skillet and sprinkle the remaining 2 tablespoons chocolate chips over the top. If using a skillet, bake for 25 to 30 minutes until the top is dry to the touch and a toothpick inserted in the center comes out clean with just a few crumbs clinging to it. If using an 8×8-inch pan, begin checking for doneness at 20 minutes. Do not overbake or the cookie will taste dry. Place on a wire rack to cool. Slice and serve.
Notes
- To Store. Leftover skillet cookie may be stored covered at room temperature for up to 3 days.
- To Reheat. Warm the cookie in the microwave for 15-30 seconds for best results.
- To Make Ahead. Mix the cookie dough and store it in an airtight container in the fridge for up to 24 hours and then bake as directed.
Nutrition
Related Recipes
Craving peanut butter? Try these other peanut butter desserts:
Hi Erin,
I love your recipes and have many in my files. I would like to make this and wonder if using a 6-in cast iron skillet would work? Love your feedback on this question.
Thanks
Elizabeth
Hi Elizabeth, the cookie will be much thicker than intended but I think it could work. You’ll likely have to adjust the time. If you decide to experiment, I’d love to know how it goes!
HI Erin,
I actually made another version of this that used no oats and less PB and maple syrup. I made it in an 8.5 inch cast iron skillet. I will try your recipe another time in that skillet. Thanks for getting back to me.
Thanks Elizabeth!