Peanut Butter Chocolate Chip Skillet Cookie

Name: Peanut Butter Chocolate Chip Skillet Cookie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2/3 cup low sodium chickpeas; 1/3 cup oat flour; 1/3 cup Skippy Natural peanut butter; 1/4 cup pure maple syrup; 3 tbsp Ghirardelli 60% dark chocolate chips; 2 tbsp unsweetened vanilla almond milk; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp cinnamon; pinch of salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
335 kcal
Course
Dessert, Baked Goods

Peanut Butter Chocolate Chip Skillet Cookie

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

2/3 cup low sodium chickpeas drained and rinsed
1/3 cup oat flour
1/3 cup Skippy Natural peanut butter melted
1/4 cup pure maple syrup
3 tbsp Ghirardelli 60% dark chocolate chips
2 tbsp unsweetened vanilla almond milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
pinch of salt

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Instructions

Pre-heat oven to 350 degrees. Grease a 6.25" cast iron skillet with coconut oil and set aside.
In a food processor, combine chickpeas, peanut butter, maple syrup, almond milk, vanilla extract, baking powder, cinnamon and salt. Pusle until chickpeas are completely broken down and smooth.
Remove batter from food processor and fold in oat flour and dark chocolate chips until just mixed. Pour batter into greased skillet and spread evenly. Top with a few extra chocolate chips if desired and push down slightly into the top of the batter.
Bake at 350 degrees for about 20 minutes or to desired done-ness. (A couple minutes less will yield a cookie dough like center and a few more minutes will yield a less gooey cookie.)