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Peanut butter chocolate chip cookie skillet with ice cream

Peanut Butter Chocolate Chip Skillet Cookie

  • Author: Dietitian Debbie
  • Prep Time: 7 Min
  • Cook Time: 25 Min
  • Total Time: 32 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Gluten Free

Description

This peanut butter chocolate chip cookie skillet is a healthy-ish dessert that couldn’t be easier to whip up! Made with simple ingredients you probably already have plus it’s gluten free and vegan. #vegan #cookie #glutenfree


Ingredients

  • 2 tablespoons ground flax seed
  • 5 tablespoons warm water
  • 3/4 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 3/4 cup almond flour
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon baking soda
  • 1/2 cup vegan chocolate chips or vegan dark chocolate chunks
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease 12 inch non-stick skillet with cooking spray and set aside.
  2. In a large mixing bowl, whisk together the ground flax and warm water. Set aside for 3-5 minutes until it forms a gel. 
  3. Once flax is ready, add peanut butter, syrup, flour, milk, and baking soda. Stir well. 
  4. Add chocolate chips/chunks and salt. Stir again.
  5. Transfer to greased skillet and bake for 20-25 minutes or until browned on edges.
  6. Serve warm and eat out of the pan or allow to cool completely and slice to serve. 

Nutrition

  • Serving Size: 1/8th cookie
  • Calories: 268 kcals
  • Sugar: 12 g
  • Sodium: 257 mg
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Protein: 7.5 g
  • Cholesterol: 0 mg