Peanut Butter Skillet Cookie {Flourless + Dairy Free}


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

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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.

  • 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)

  • 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.
  • 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.

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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