This Healthy Peanut Butter Cookie Skillet is rich, decadent and loaded with chocolatey goodness. Made with wholesome ingredients like chickpeas, oats and natural sweeteners. Vegan, gluten free and oil free!
Lots of experiments with aquafaba have been happening in the kitchen and I’ve been left with copious amounts of chickpeas.
Totally not complaining because I’ve been using them for chickpea cookie dough, roasting them into crispy snacks, making falfel and eating them in bowls… but I was feeling a bit more bold the other day and based on my chocolate chip chickpea cookies, I had a feeling it could turn into a fine peanut butter skillet cookie.
Friends, behold. A chickpea dessert recipe that is not only amazingly fudgy, gooey and decadent but also actually healthy.
Oh and yes, this chickpea cookie covers most diets and lifestyles so it can be enjoyed by all! Vegan, gluten free, flourless, eggless, oil free and refined sugar free. Plus, a healthy dose of plant based protein for good measure 😉.
Secret to Vegan Healthy Peanut Butter Cookie
I guess I’ve already spoiled the secret ingredient that makes this peanut butter cookie healthy (yes, it’s the chickpeas) but in addition, we’re also using gluten free oats to make oat flour, peanut butter and a combo of maple syrup and coconut sugar for sweetness.
I promise, you can’t taste the chickpeas at all and this nutrient packed bean actually makes the texture that much more tasty: fudgy, slightly cake-like in texture with crispy edges and a ooey-gooey centre.
Not only are the ingredients super simple, but making this peanut butter chickpea cookie skillet could not get any easier. Just add all the ingredients into a food processor, blend, place into a skillet and bake!
Something I like to do is to set aside a bit of the chickpea cookie dough and snack on it while the rest bakes for about 20 minutes. Your kitchen will start to smell like chocolate chip peanut butter cookie heaven!
I didn’t have any ice-cream or coconut whip cream on hand BUT I highly encourage you to add your favourite cookie skillet toppings. Okay, I really need to go pick up some dairy free ice-cream now…
I made this recipe using a 5.5 inch cookie skillet, perfect for a single serve or for two but if you don’t have a small skillet or want to make a bigger batch, you can easily double all the ingredients and bake it in a 8×8 inch skillet. If you don’t have a skillet, a cake pan will work but I would defiantly decrease the baking time to 15 minutes as the pan does heat up faster.
And thats it for todays recipe! I hope you try and love this healthy chickpea cookie skillet recipe as much as I do. It’s super satisfying and such a great dessert for any night of the week.
Wishing you a fabulous rest of the week filled with all your peanut butter chocolate chip cookie dreams <3
More Peanut Butter & Chickpea Desserts to Love:
- Salted Pretzel Chocolate Chip Chickpea Cookie Recipe
- High Protein Cookie Dough
- Chickpea Cookie Dough 3 Ways
- Date Sweetened Peanut Butter Cookies
- Peanut Butter Crispy Balls
If you recreate this Chickpea Peanut Butter Skillet Cookie recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Chickpea Peanut Butter Skillet Cookie (Vegan + Gluten Free)
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Healthy Peanut Butter Cookie Skillet is rich, decadent and loaded with chocolatey goodness. Made with wholesome ingredients like chickpeas, oats and natural sweeteners. Vegan, gluten free and oil free!
Ingredients
- 3/4 cup chickpeas, drained but not rinsed (104g // use salt free chickpeas if using canned)
- 3 tbsp all natural peanut butter (45g)
- 3 tbsp coconut sugar (30g)
- 2 tbsp maple syrup (40g)
- 1/4 cup oat flour (30g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla
- 1/8 tsp salt
- 1/4 cup chocolate chips (40g)
Instructions
- Preheat oven to 350 F (180 C). Grease a 5.5 inch skillet.
- Into a food processor add in the chickpeas, peanut butter, maple syrup, coconut sugar, oat flour, baking powder, baking soda, vanilla and salt. Blend until smooth. If the batter seems a little dry, add in 1 tbsp of aquafaba. Mix in the chocolate chips.
- Transfer the dough into the greased skillet and top with more chocolate chips if desired. Bake for 20-22 minutes or until edges are golden brown.
- Serve as is or with flakey sea salt, dairy free ice-cream or coconut whip cream!
Notes
- Helpful Equipment: food processor, spatula, 5.5 inch personalized skillet
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: sweets
- Method: baking
- Cuisine: vegan, gluten free
Nutrition
- Serving Size: 1/2 skillet
- Calories: 500
- Sugar: 42.7g
- Sodium: 539mg
- Fat: 19.8g
- Saturated Fat: 6.3g
- Unsaturated Fat: 12g
- Trans Fat: 0
- Carbohydrates: 71.5g
- Fiber: 7.3g
- Protein: 13.3g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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made this last night and it was super easy to make and tasted so good! Can’t wait to make this again 🙂
I made this with powdered peanut butter and use aquafaba to reconstitute it. I did add about a quarter cup of nut milk as the batter was very dry. It came out wonderfully delicious: gooey, rich and tasty. My 11-year-old approved and ate it up! I didn’t have the right size cast-iron skillet to you so I used a glass baking dish which took longer in the oven but came out perfect.
Hi Evan!
So happy to hear using powdered peanut butter was a success! I’m glad your son loved it too 🙂 Thank you for sharing!
Do we cook the chickpeas because I got consigues. Thank you.
Hi Sara!
If they’re dried chickpeas, yes cook them. Use cooked chickpeas– but if using canned you can rinse them and then add a bit of nut milk instead of aquafaba if you want 🙂
This looks amazing-with my fave flavor combo too! Any ideas as to how powdered peanut butter, (mixed with aquafaba to reconstitute), might do? Or maybe I just need to make this right now and find out! I enjoy your Insta feed!
Hi Evan!
Thank you for your kinds words 🙂 I haven’t dried this with powdered peanut butter but I would try 1:1 ratio… with a bit more liquid like nut milk. However it might come out much more dry because the peanut butter adds healthy fats to the cookie. Let me know if you do try it out though!