5.0 from 3 votes
Peanut Butter Chocolate Chip Skillet Cookie
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 335 kcal
Course:
Dessert , Baked Goods
Ingredients
- 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
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.)
Cup of Yum
Notes
- Watch the recipe demo here!
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
38g
(13%)
Protein
9g
(18%)
Fat
18g
(28%)
Sodium
201mg
(8%)
Fiber
5g
(20%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Sodium | 201mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.