Healthy Peanut Butter Skillet Cookie

Name: Healthy Peanut Butter Skillet Cookie
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 can low-sodium chickpeas; 3/4 cup old fashioned rolled oats; 2/3 cup natural peanut butter; ½ cup pure maple syrup; 1 tablespoon pure vanilla extract; ½ teaspoon ground cinnamon; 1 teaspoon baking powder; ¼ teaspoon kosher salt; ⅓ cup milk; ⅓ cup semisweet chocolate chips

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
10 servings
Calories
221 kcal
Course
Dessert
Cuisine
American

Healthy Peanut Butter Skillet Cookie

Iris Warren

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

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Ingredients

Servings

1 can low-sodium chickpeas (15 ounces) , rinsed and drained (or 1 1/2 cups cooked chickpeas)
3/4 cup old fashioned 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
½ cup pure maple syrup or substitute honey or light agave nectar
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
1 teaspoon baking powder I prefer aluminum free
¼ teaspoon kosher salt
⅓ cup milk any kind you like—use almond milk or other nut milk to keep the recipe vegan
⅓ cup semisweet chocolate chips plus additional 2 tablespoons for sprinkling on top (use dairy free if needed)

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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.

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 Information

Show Details

Serving 1(of 10) Calories 221kcal (11%) Carbohydrates 23g (8%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 1mg (0%) Potassium 269mg (8%) Fiber 2g (8%) Sugar 15g (30%) Vitamin A 20IU (0%) Vitamin C 1mg (1%) Calcium 61mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 221 kcal

% Daily Value*

Serving	1(of 10)
Calories	221kcal	11%
Carbohydrates	23g	8%
Protein	6g	12%
Fat	12g	18%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	1mg	0%
Potassium	269mg	6%
Fiber	2g	8%
Sugar	15g	30%
Vitamin A	20IU	0%
Vitamin C	1mg	1%
Calcium	61mg	6%
Iron	1mg	6%