Healthy Peanut Butter Skillet Cookie
A simple, mostly pantry-friendly peanut butter skillet cookie made with chickpeas for added protein. Easily made vegan by using nondairy milk and dairy-free chocolate chips.
Servings: 10 servings
Ingredients
Ingredients
- 1 canlow-sodium chickpeas 15 ounces , rinsed and drained (or 1 1/2 cups cooked chickpeas)
- 3/4 cupold fashioned rolled oatsor substitute quick-cooking oats; do not use instant
- 2/3 cupnatural peanut butteror substitute any other nut butter—you can use creamy or crunchy
- 1/2 cuppure maple syrupor substitute honey or light agave nectar
- 1 tablespoonpure vanilla extract
- 1/2 teaspoonground cinnamon
- 1 teaspoonbaking powderI preferaluminum free
- 1/4 teaspoonkosher salt
- 1/3 cupmilkany kind you like—use almond milk or other nut milk to keep the recipe vegan
- 1/3 cupsemisweet chocolate chipsplus additional 2 tablespoons for sprinkling on top use dairy free if needed
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch cast-iron or ovenproof skillet—or an 8×8-inch baking pan—with nonstick spray.
- Ensure the can of chickpeas (15 ounces) is rinsed and drained (or have 1 1/2 cups cooked chickpeas ready).
- In the bowl of a food processor fitted with the steel blade, add the chickpeas, oats, peanut butter, maple syrup, vanilla extract, ground cinnamon, baking powder, kosher salt, and milk.
- Blend until the mixture is mostly smooth. Stop, remove the lid, and scrape down the sides and bottom of the bowl with a spatula.
- Replace the lid and blend for an additional 2 minutes, until the batter is very well combined and smooth. The batter will be sticky and thick.
- Transfer the bowl to a work surface and fold in 1/3 cup semisweet chocolate chips with a spatula until evenly distributed.
- Scrape the mixture into the prepared skillet or pan and spread evenly. Sprinkle the remaining 2 tablespoons semisweet chocolate chips over the top.
- Bake at 350°F: if using an 8-inch skillet, bake 25–30 minutes; if using an 8×8-inch pan, begin checking for doneness at 20 minutes. The cookie is done when the top is dry to the touch and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and place on a wire rack to cool. Once cooled, slice and serve.
Equipment
- 8-inch cast-iron skillet or 8x8-inch baking pan
- Food Processor
- Spatula
- Oven
- Wire Rack
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.
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.