Given my choice of hypothetical superpowers, I am bypassing both invisibility and flying in favor of the magic that is this GIANT, flourless, Healthy Peanut Butter Skillet 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.
Youโll dance around your kitchen.
Youโll utter loud (perhaps semi-inappropriate) moans of delight.
Youโll go back for seconds and thirds, and you wonโt 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, itโs 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 cookieโs addictive texture and flavor lies in one surprise ingredient, and I bet you have itโand everything else you need to make this ooey gooey recipeโsitting in your pantry right now.
So whatโs the secret ingredient that makes this healthy peanut butter cookie taste so decadent, when itโs 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?
Thatโs rightโthis skillet of molten healthy peanut butter cookie love is made with chickpeas. Just like in my healthy Chickpea Blondies, you’d never even know.
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. Itโs 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 Bobโs Red Mill Gluten Free Rolled Oats. As Iโve 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 Bobโs 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 Bobโs 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 youโve 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
- Vegan Peanut Butter Cookies
- Peanut Butter Banana Cookies
- Peanut Butter Protein Bars
- Healthy Peanut Butter Cookies
- Pumpkin Peanut Butter Oatmeal Bars
Recommended Tools to Make This Healthy Cookie
Superman can keep his capeโIโll take this Healthy Peanut Butter Cookie, a spoon, and an extra scoop of vanilla ice cream!
Healthy Peanut Butter Skillet Cookie
Ingredients
- 1 can low-sodium chickpeas (15 ounces) , rinsed and drained (or 1 1/2 cups cooked chickpeas)
- 3/4ย cup Gluten Free Rolled Oats OK to substitute quick-cooking oats
- 2/3ย cup natural peanut butter or substitute any other nut butterโyou 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 kosherย salt
- 1/3 cup milk any kind you likeโuse almond milkย or other nut milk to keep the recipe vegan
- 1/3 cupย 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 ovenproofย skilletย or 8×8-inch baking panย with nonstickย spray.
- In the bowl of a food processor fitted with a steel blade, place the chickpeas, oats, peanut butter, maple syrup, vanilla extract,ย 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.ย The batter will be very sticky and thick. Fold in 1/3 cup chocolate chips.
- Scrape the mixture into the preparedย skillet and sprinkle the remaining 2 tablespoons chocolate chips over the top. If using a skillet, bake for 25ย 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.ย 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
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Can you make these individually? I donโt have a cast iron skillet:-(
Catherine, I would suggest baking this in a round cake pan. I hope you enjoy it!
OMG EVERYONE MAKE THIS. So good and you seriously can’t taste the you know what!
Katie, I am so happy to hear that this was a hit! Thanks for the lovely review!
Wow this was SO GOOD. No one guessed what was in it!
Hooray Maura! I am so so happy to hear it! Thanks for taking time to share this lovely review. It means a lot and is so helpful to others considering the recipe.
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!
Greta, that has definitely happened to me with this recipe too! So glad you loved it!
Brought this to book club tonight and it was a hit! Thank you :)
Fabulous Allie! I am so glad to hear it. Thanks for sharing!
This is so super delicious.. where has it been all my life!! ย I just made this in a glass baking dish and it came out just as you said. ย I cannot believe there are chickpeas in it .. it blows my mind! ย My toddler gobbled it up too? Thank you so much for this recipe .. itโs going to be a staple in our house!! ย Xoxo ?ย
HOORAY! I’m so glad it was a hit, Amanda. Thanks so much for taking the time to leave this wonderful review!
Delicious! A great healthier dessert skillet with a nice light peanut butter flavor. Even better if you use chocolate chunks :)
YAY Chelsea! So glad you enjoyed this!
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 wasnโt that bad after all of that but just not up to my expectations.ย
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!
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.
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!
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!
Hi Elisabeth! To be honest, this would be a pretty big change, and Iโm worried about how it would turn out. I know thatโs not the answer you were hoping for, but I really want this recipe to come out for you! If you’re looking for chocolate chip cookie flavor, I recommend trying my Chocolate Chip Cookie Cake or these Chocolate Chip Coconut Oil Cookies.
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! :)
Thanks, Elisabeth! I hope you love the recipes you try! :)
Recipe looks yummy! My daughter wants this in place of cake for her 15th birthday tomorrow. Is there a way to mix up the ingredients early and then bake the cookie during dinner so we can have a warm, gooey dessert right after dinner?
Hi Lori! I haven’t tried this myself, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!
Erin, the picture shows the ice cream melting on top, so do you serve it warm? If so, is it as good cold?
Hi Feebee! You can certainly serve the cookie warmed if you prefer. I hope you enjoy it!
Really delicious!! My family had no idea there were chickpeas in it and perfect with ice cream on top. Thank you!
I’m so happy that you enjoyed it, Mary! Thank you for sharing this kind review!
If the recipe is doubled, what size pan and cook time would you recommend?
Hi Jazz! I haven’t tried to double the recipe myself, so you’d be experimenting. I think a 9×13 baking dish would be the best option. I hope you enjoy the recipe if you try it!