Happy National Peanut Butter Day! As you can imagine, this is truly a holiday when Peanut Butter and Fitness can rejoice. So this year, in honor of this great food fiesta, I’ve made the ultimate decadent peanut butter treat: a Peanut Butter Chocolate Chip Skillet Cookie! I made it with healthy ingredients of course. But that doesn’t make it any less ooey, gooey and delicious.
I even topped it off with some healthy Arctic Zero ice cream, because what’s a skillet cookie without ice cream? Just an ooey, gooey, delicious, giant-ass cookie that you eat with a spoon. And who in the world would want something like that? *Insert sarcasm here*
Here’s the thing about this cookie…remember when I said I made it with healthy ingredients? Well, I wasn’t kidding. Those are chickpeas in that food processor. Don’t worry, you can’t taste them! They are really good at taking peanut butter flavor, like they’ve done in the past for me with recipes like these peanut butter truffles and these cookie dough cups.
Oh and guys? Remember when I said that my New Years Resolution was to bring you more video content? Well…behold my first real recipe demo video! (It’s actually my 2nd, but the 1st one was a flop so I protected you from that shiz.) Be gentle, I’m still learning. BTW, I even started a channel on YouTube, so head on over and subscribe if you want to be the first to know about my videos 🙂
I baked my skillet cookie for less than 20 minutes, so it’s extra gooey on the inside. Almost like a barely baked cookie dough…so freakin’ yummy and melty. If you don’t want cookie dough in the middle, just go for the full 20 minutes in the oven or even a little longer for a full bake.
Peanut Butter Chocolate Chip Skillet Cookie
- 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
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.)
Watch the recipe demo here!
I recommend using a 6.25″ cast iron skillet for this recipe.