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5 from 1 vote

Peanut Butter Chocolate Chip Skillet Cookie

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4
Calories: 335kcal

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.)

Notes

Watch the recipe demo here!

Nutrition

Calories: 335kcal | Carbohydrates: 38g | Protein: 9g | Fat: 18g | Sodium: 201mg | Fiber: 5g | Sugar: 20g