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Healthy Peanut Butter Skillet Cookie
This healthy peanut butter skillet cookie tastes rich and decadent but is flourless, dairy free and gluten free! So EASY!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10 servings
Calories: 221 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.