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!

Warm Peanut Butter Chocolate Chip Skillet Cookie topped with vanilla ice cream with two spoons

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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.

Flourless Peanut Butter Skillet Cookie topped with melting vanilla ice cream and chocolate chips.

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).

Substitution Tip!

Try this recipe with any of your favorite nut butters. Cashew or almond butter would be equally delicious. However, I do not recommend using powdered peanut butter for this recipe.

  • 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.

Substitution Tip!

If you don’t enjoy maple syrup, you could swap it for honey. Just keep in mind that it will cause this recipe to no longer be completely vegan.

  • 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.
chickpeas, oats and peanut butter in a food processor

The Directions

  1. Preheat oven and prepare a cast iron skillet with cooking spray.
  2. Gather your ingredients and add them all into a food processor. Blend and then transfer the dough to the skillet and bake.
  3. 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.
A warm peanut butter skillet cookie topped with vanilla ice cream and chocolate chips with a spoon stuck in the center

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.

Cast Iron Skillet

A kitchen must-have! Use it for skillet cookies, searing, and easy, one-pan meals.

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

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

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
This healthy peanut butter skillet cookie tastes rich and decadent but is flourless, dairy free and gluten free! So EASY!

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 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
  • 1/2 cup pure maple syrup or 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 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

Serving: 1(of 10)Calories: 221kcalCarbohydrates: 23gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgPotassium: 269mgFiber: 2gSugar: 15gVitamin A: 20IUVitamin C: 1mgCalcium: 61mgIron: 1mg

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Craving peanut butter? Try these other peanut butter desserts:

 

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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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75 Comments

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  1. 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 :))

    1. 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.

  2. 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!

    1. 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!

  3. 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. 

    1. 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:) )

  4. 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!5 stars

    1. Becki, I am so excited to hear this! Thanks so much for trying the recipe and sharing your review.

  5. 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!

    1. 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!

  6. 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?

    1. 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.

    1. 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!

  7. 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

    1. 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!

  8. 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!!!5 stars

  9. 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!5 stars

    1. 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!

    1. 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!)

    1. 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.

  10. 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

    1. 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.

  11. 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.5 stars

    1. 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!

  12. Hello this recipe looks great! I am staying away from grains so I was wondering if I could substitute almond meal for the oats? 

    1. 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: https://www.wellplated.com/paleo-brownies/

  13. 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!!) 

    1. 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. :)

    1. 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!

    1. 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!

  14. 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?

    1. 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!

    1. 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.

  15. 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

  16. 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

    1. HOORAY! I’m so glad it was a hit, Amanda. Thanks so much for taking the time to leave this wonderful review!

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

  18. 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!

  19. 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!

  20. 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 Elisabeth! To be honest, this would be a pretty big change, and I’m worried about how it would turn out. I know that’s 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.

      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! :)

  21. 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?

    1. 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!

  22. Really delicious!! My family had no idea there were chickpeas in it and perfect with ice cream on top. Thank you!5 stars

    1. 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!

  23. Oh my goodness! We just made this and it’s absolutely perfect for fall! We used almond butter & I sprinkled pumpkin pie seasoning on top. 😋

    My husband and I could’ve eaten the whole thing but decided to pace ourselves! I would’ve never guessed what the *special* ingredient was but you don’t even taste it.

    We actually used a blender and didn’t have any issues!

    Thank you for this!!!5 stars