Peanut Butter Chocolate Chip Skillet Cookie
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
Prep Time7 minutes mins
Cook Time25 minutes mins
Course: Dessert
Cuisine: Gluten-free, Vegan
Servings: 8
Calories: 268kcal
- 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
Preheat the oven to 350 degrees Fahrenheit. Grease 12 inch non-stick skillet with cooking spray and set aside.
In a large mixing bowl, whisk together the ground flax and warm water. Set aside for 3-5 minutes until it forms a gel.
Once flax is ready, add peanut butter, syrup, flour, milk, and baking soda. Stir well.
Add chocolate chips/chunks and salt. Stir again.
Transfer to greased skillet and bake for 20-25 minutes or until browned on edges.
Serve warm and eat out of the pan or allow to cool completely and slice to serve.
Serving: 1/8th cookie | Calories: 268kcal | Carbohydrates: 19g | Protein: 7.5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Sodium: 257mg | Fiber: 3g | Sugar: 12g