Healthy Peanut Butter Cookie
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.
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.
MY LATEST VIDEOS
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.
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.
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!)
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.
Superman can keep his cape—I’ll take this Healthy Peanut Butter Cookie, a spoon, and an extra scoop of vanilla ice cream!
Recommended Tools to Make This Healthy Peanut Butter Cookie
Healthy Peanut Butter Skillet Cookie
A giant healthy peanut butter cookie that tastes rich and decadent but is made from wholesome ingredients. Flourless, dairy free, and gluten free!
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 (15-ounce) can low-sodium chickpeas, 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)
Directions:
- 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.
Nutrition Facts
Serving Size: 1 (of 10)
- Amount Per Serving:
- Calories: 275
- Total Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 148mg
- Carbohydrates: 31g
- Fiber: 4g
- Sugar: 18g
- Protein: 7g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
If you like this Healthy Peanut Butter Cookie recipe, you’ll love these too:
Flourless Peanut Butter Oatmeal Bars
Pumpkin Peanut Butter Oatmeal Bars
I am sharing this post in partnership with Bob’s Red Mill. Thanks for supporting the brands and companies that make it possible for me to continue providing quality content to you!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
I’m making this as soon as humanly possible.
I think I died and went to heaven. Thank you Erin, you make all of my food dreams come true! <3
Anytime Marina :) Thanks so much and have a great weekend!
Hey Erin Clarke, LOVING THE IDEA FOR MAKING THESE!!!
My friends will absolutely adore these, but one of them is sadly allergic to peanut butter…
Can I substitute the peanut butter for something else.? Please answer ASAP
Hi Trisha, yes! As you’ll see in the ingredient list, you can substitute any kind of nut butter in this cookie. I hope you and your friends enjoy it!
This looks amazing. One of my husband’s work friends is vegan and I always feel guilty sending non-vegan treats in to his work, so this will definitely fit the bill! (And thanks for prospectively noting it can be made in an 8×8 pan :))
I hope you (and your husband’s work pals) love the recipe Erica! Be sure to watch the baking time—it may need to come out of the oven a bit earlier in an 8×8-inch pan.
This looks like absolute peanut butter and rich chocolate heaven! I absolutely will be making this!
These were great! I love most things peanut butter and chocolate, so we were already starting out right. The oats in addition created the perfect texture, even without flour (thank you, chickpeas!). A very tasty treat. Thanks!
YAY!!!! I’m so so soooo excited you guys loved it. Thanks for trying it out and taking time to leave your review. It really means a lot!
I love skillet cookies and always encourage things with extra chocolate chips! Yum!!
WOW. I love how healthy this is and that it’s flourless- making this ASAP. Pinning! :)
I can’t WAIT to make this. My husband is diabetic and I’m always looking for diabetic friendly treats. I wonder how it will taste with sugar-free chocolate? We shall see ;-)
Also, have you ever made it as individual cookies? They would certainly be more travel-friendly.
Mikaela, I hope you and your husband love the recipe! This recipe wouldn’t work well as cookies (the texture of the batter is more soft like a brownie or blondie) but you could bake it in a square pan, then try slicing it into bars. It won’t be the most travel friendly, but you could certainly give it a try that way (and embrace a little mess on the go:) )
This cookie looks so amazing….I can’t believe how healthy it is! Cookies for dinner!
I can get behind that Gayatri! Thank you so much!
Love how healthy this cookie is! I need to make this soon!
Gosh, this cookie looks so good and I already have everything I need to make this! The only problem is that I probably won’t stop eating it once I start.
Erin. I cannot believe my eyes!!!! This looks too good to be true!!! Can’t wait to make this late night when we’re watching Netflix and need our “second dinner” aka Dessert :)
Gurrrrrrl friend, this is amazing!! Love the skillet cookie and you!
Wow, this looks too good to be true, and I’m eager to give it a try! The ultimate test will be if I can trick my family into unknowingly eating chickpeas in a dessert
I’m thinking this one wouldn’t make it to the table!
Love love love using beans in desserts! This looks so good!
These are amazing! I do love garbanzo beans, but I was really skeptical about using them in a cookie recipe! But you’re right, I can’t taste them at all. They are just sweet enough, there’s just enough chocolate and they are much more substantial than the usual cookie. My husband likes them too! Recipe is a keeper, thank you!
Becki, I am so excited to hear this! Thanks so much for trying the recipe and sharing your review.
I will gladly eat your healthy cookies. YUM. Loved your video too :)
I’m not going to lie – beans in desserts freaks me out a little, but this looks so delicious that I think you might have convinced me!!
Jessica! I love your desserts. This was random sorry…but I had to make a shout to these other peeps…she’s got swaesome desserts! (sweet + awesome)
Skillet cookies are my favorite kind of cookies and the fact that is healthy makes it even better. I can’t to try it!
Hi Erin,
Do you think canned pumpkin could replace the peanut butter or could I do half and half? I am wondering how it would change the texture/baking time. Let me know your thoughts! Thanks!
Hi Julia! To be honest, this would be a pretty big change, and I’m worried about how they would turn out. Peanut butter adds flavor, and it also binds the bars. You could try experimenting with half the amount using pumpkin (or unsweetened applesauce) but I fear it would be dry and bland too. I know that’s not the answer you were hoping for, but I really want this recipe to come out for you!
I have a 4-inch cast-iron, which is the perfect size for just my husband and me. Do you think I could make a small cookie and then refrigerate half of the batter to make another small cookie later?
Hi Jennifer! I have never tried saving the batter for later, but I don’t see why it wouldn’t’ work. I think it would keep the refrigerator for up to 1 day. Otherwise, you could make the full size cookie, then just freeze the second half for later.
This looks amazing! Thoughts of swapping out chickpeas for cannelini beans? I’m allergic to chickpeas :(
Hi Elle, I’ve never tried it, but I think it is worth experimenting! You might want to add a tablespoon or two less milk, because cannellini beans usually have more moisture than chickpeas. Good luck!
I was so sceptical this would turn out a flop and I am so delighted that I made them – what a super delicious recipe!! Totally fooled my kids as they don’t know it’s relatively healthy and shocked them when I said yes to 2nds! Thank u SO much for this!!!
I’m so happy to hear everyone loved it, Erika! Thanks YOU for leaving this awesome review!
Looks delicious.
These look delicious, Erin! I have a question: Are they gooey on the inside, soft, squishy, dry, crumbly, or what? Also, is the peanut butter noticeable when you eat it? How strong is it? Overpowering? I cannot wait to try this…my twins Alegra and Albert are dairy-free so I will be trying almond milk…I’ll let ya’ll know how it goes!My rate is by looks ;) I have not tried it yet!
Hi Alison, the cookie really is ooey-gooey, and it’s definitely a recipe for peanut butter lovers. I hope you enjoy it and I’d love to hear how it turns out for you!
These look amazing. How long do they last if we don’t eat them all in one sitting ;)
Alyanna, I have not made these before but I presume they would be soggy and crumbly at the same time and stick to the pan. So I advise eat it one sitting. Unless you want a pile of crumbs the next day.
Let me know if you make them. I’m interested but too scared to do it myself.
Abbey! How do you know if you have not made them? I made them and easily got them out. But then again…I used PAM.
Well, let’s see what happens when you don’t use PAM!
Hi Abbey, this is actually a really popular recipe and I’d love for you to try it and let me know what you think if you do!
Hi Alyanna! It’s absolutely delicious. I hope you love it! (If you can resist, leftover slices will last a few days at room temperature and taste best reheated in the microwave!)
Very skeptical about chickpeas. Will this have an odd taste?
Hi Sidney! It’s hard to believe, but the chickpeas do really make an ooey-gooey cookie! It doesn’t taste exactly like a traditional chocolate chip cookie (because it’s not) but many readers love it, as do my friends and family.
Absolutely totally amazing pretty well fail proof
Thank you, Jennifer! I’m so glad to hear you loved it!
Have you tried using a powdered peanut butter (reconstituted with water) to cut down on fat? Would that work? I’ve made chickpea chocolate chip cookie dough before I’m sure this is delicious
Hi Annie, I have not, and I probably wouldn’t recommend it. The recipe does need some fat to hold it together and make the cookie nice and gooey, and I fear the powder, even mixed with water, would be either too dry or too runny. It would need to be the same consistency as regular peanut butter.
I made this tonight and all I can say is – THANK YOU. This recipe was exactly what I was looking for as a healthier way to “indulge” on what I miss most.. baked goods. Bless you for this ooey gooey chocolatey goodness.
HOORAY Amanda! Thank YOU for giving the recipe a try and taking the time to leave this awesome review. I’m so excited to hear the recipe was a winner for you!
Hello this recipe looks great! I am staying away from grains so I was wondering if I could substitute almond meal for the oats?
Hi Rebecca! To be honest, I wouldn’t recommend this swap, because the two act very differently in baking. If you’d like to make a grain free treat, you might enjoy these paleo brownies: http://www.wellplated.com/paleo-brownies/
Thank you!
I will try those!
love this! do you think i could use almond or cashew butter in place of the p.b.? can’t wait to try this :D
Emily, I think either would be delicious. I hope you enjoy the recipe!
I don’t think I can–but any chance I can use steel cut oats? That’s what I currently have so just wondering before I buy some more. Thank you for all the amazing recipes! I’ve loved every single one I’ve made (which is many!!)
Hi Katelyn, I wouldn’t recommend it because I worry the steel-cut variety wouldn’t blend as thoroughly as regular oats do. I hope you love the cookie! Thank you so much for your kind words. :)
Can I add coco powder to the mixture to make a double chocolate cookie?
Hi Marisa, that may be a risky swap because cocoa powder is a lot drier. You could experiment and try replacing some of the oats with it, but I’d start with a small amount. For more chocolate, you may be better off adding extra chocolate chips and/or drizzling melted chocolate on top. I hope you enjoy!
Can i use pb2powder instead :)
Lovely recipe ! Thanks xx
Hi Simcha! Unfortunately, I wouldn’t recommend this. The texture of the two are very different, and regular peanut butter is needed to hold the cookies together. If you do try the recipe, I hope you enjoy it!
Hi, if I don’t have a food processor could I just use a regular blender, or maybe grind the oats in a mill/coffee grinder first?
Hi Rose, I’d be pretty hesitant to do this, because the batter is VERY thick, and I worry it would clog up a blender. Even if you preground the oats, the rest of the batter still needs to be blended up. I haven’t tried it, so proceed with caution!
Can you make these individually? I don’t have a cast iron skillet:-(
Catherine, I would suggest baking this in a round cake pan. I hope you enjoy it!