Given my choice of hypothetical super powers, I am bypassing both invisibility and flying in favor of the magic that is this GIANT, flourless, Healthy Peanut Butter Cookie.

Clean Eating Peanut Butter Chocolate Chip Skillet Cookie recipe — NO butter, flour, or oil, and it tastes INCREDIBLE. Gluten free and dairy free. @wellplated

Take a bite of this peanut butter skillet cookie, and you will taste:

  • A molten, ooey-gooey middle.
  • An unapologetic onslaught of peanut butter.
  • Melty chocolate chip nirvana.
  • Lightly crispy edges begging to be smothered in vanilla ice cream.
  • Total, indisputable decadence.

You’ll dance around your kitchen.

You’ll utter loud (perhaps semi-inappropriate) moans of delight.

You’ll go back for seconds and thirds, and you won’t feel the tiniest bit of guilt about it.

Why? Because this peanut butter skillet cookie has super powers. It contains NO butter, NO sugar, NO oil, it’s vegan and gluten free, but it tastes rich and indulgent.

Sorry Superman. This healthy peanut butter cookie has you beat, no cape or uncomfortable spandex suit required.

The secret to this healthy peanut butter 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 ooey gooey recipe—sitting in your pantry right now.

So what’s the secret ingredient that makes this healthy peanut butter cookie taste so decadent, when it’s actually good for you? Watch the video in this post (if you haven’t already) to find out!

I’ll pause for you to watch….

…and, we’re back. CAN YOU BELIEVE IT?

That’s right—this skillet of molten healthy peanut butter cookie love is made with chickpeas. Were you surprised? I cross my heart, hope to die that this recipe DOES NOT taste like chickpeas. It tastes like chocolate chip peanut butter cookie dough.

Flourless Peanut Butter Skillet Cookie. NO butter, sugar, or oil, and it tastes incredible. This is the BEST healthy peanut butter cookie recipe. Dairy free and gluten free! @wellplated

In addition to its fab flavor and texture, I also love this healthy peanut butter cookie recipe because it is so diet-friendly. It’s 100% gluten free, vegan, and naturally sweetened with pure maple syrup.

Healthy Peanut Butter Cookie with Chocolate Chips. Dairy free and gluten free! @wellplated

The Key to a Gluten-Free Healthy Peanut Butter Cookie

To keep the recipe gluten free, I replaced wheat flour with Bob’s Red Mill Gluten Free Rolled Oats. As I’ve learned from friends and concerned readers, 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, like the one at Bob’s Red Mill. I actually saw the factory in action last fall (check out the photos here) and was so impressed by the process. I love the taste and quality of Bob’s Red Mill oatmeal regardless, and knowing that they are certified gluten free means that more people can enjoy them (and this peanut butter cookie!)

Flourless Healthy Peanut Butter Cookies. NO butter, sugar, or oil, but they taste SO rich and decadent. Gluten free and dairy free!

Once you’ve gathered the ingredients, making this healthy peanut butter cookie could not be more simple. Pile them all into a food processor, blend, then bake. The oats are processed into oat flour, the chickpeas and maple syrup blend together into a cookie dough-like texture, and the scent of the peanut butter and cinnamon will perfume your whole kitchen.

I also highly encourage sprinkling extra chocolate chips on top.

More Tasty Peanut Butter Recipes

Clean Eating Chocolate Peanut Butter Skillet Cookie recipe — NO flour, NO butter, gluten free and dairy free. This tastes incredible and you only need one bowl to make it! @wellplated

Recommended Tools to Make This Healthy Cookie

Superman can keep his cape—I’ll take this Healthy Peanut Butter Cookie, a spoon, and an extra scoop of vanilla ice cream!

Clean Eating Peanut Butter Chocolate Chip Skillet Cookie recipe — NO butter, flour, or oil, and it tastes INCREDIBLE. Gluten free and dairy free. @wellplated

Healthy Peanut Butter Skillet Cookie

5 from 15 votes
A giant healthy peanut butter cookie that tastes rich and decadent but is made from wholesome ingredients. Flourless, dairy free, and gluten free!

Prep: 10 mins
Cook: 25 mins
Total: 40 mins

Servings: 10 servings

Ingredients
  

  • 1 can low-sodium chickpeas (15 ounces) , rinsed and drained (or 1 1/2 cups cooked chickpeas)
  • 3/4  cup Bob's Red Mill Gluten Free Rolled Oats OK to substitute quick-cooking oats
  • 2/3  cup natural peanut butter or substitute any other nut butter—you can use creamy or crunchy
  • 1/2 cup pure maple syrup OK to substitute honey or light agave nectar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder I prefer aluminum free
  • 1/4 teaspoon kosher salt
  • 1/3 cup milk any kind you like—use almond milk or other nut milk to keep the recipe vegan
  • 1/3 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 8x8-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 8x8-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.

Nutrition

Serving: 1(of 10)Calories: 275kcalCarbohydrates: 31gProtein: 7gFat: 13gSaturated Fat: 3gSodium: 148mgFiber: 4gSugar: 18g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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93 Comments

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  1. My boyfriend approached this with great skepticism but he LOVED it! I’d hope to bring leftovers to work, but we decided to keep them all to ourselves. Great recipe!5 stars

  2. This is so super delicious.. where has it been all my life!!  I just made this in a glass baking dish and it came out just as you said.  I cannot believe there are chickpeas in it .. it blows my mind!  My toddler gobbled it up too? Thank you so much for this recipe .. it’s going to be a staple in our house!!  Xoxo ? 5 stars

  3. Delicious! A great healthier dessert skillet with a nice light peanut butter flavor. Even better if you use chocolate chunks :)5 stars

  4. I refuse to give this a bad review because I think it not being good was human error( that human being me:/:)) . I think I might have overlooked it even though I only did twenty minutes. I also think my soy milk was a teensy but expired and I added two table spoons less of maple syrup. It still wasn’t that bad after all of that but just not up to my expectations. 5 stars

    1. Hi Elly! I’m sorry this recipe didn’t turn out as you were hoping. I would suggest trying this again with a new soy milk and the full amount of maple syrup. I hope you love the recipe if you decide to try it again!

  5. Hi Erin, I love all of your recipes. We’ve made plenty of them here at my house. Can I substitute honey for maple syrup? I absolutely despise the taste of MS.

    1. Hi Liz! Thank you so much for your kind words! Yes, you can certainly swap the syrup for honey in this recipe. I hope you enjoy it!

  6. Hi Erin! If I don’t want a nut butter taste, can I sub something else? To make it more of a chocolate chip skillet cookie? Thanks!

      1. Hi Erin! Thanks so much for personally replying to my question! And also for your recommendations. I will make this recipe as is and try the other recipes too! Thanks for the great recipes! :)

  7. Haha, that picture of the cookie in the skillet with a scoop of ice cream on top is too dangerous :P. I’ll end up eating the whole thing myself XD. This looks super delicious, though! I have all of the ingredients at home, too. Hmmmmm :P. 

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