chickpea cookie dough in a skillet with chocolate chips

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!

peanut butter cookie skillet with chocolate chips

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.

ingredients for peanut butter skillet cookie on a marble counter

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.

chickpea cookie dough in a food processor

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…

chocolate chip cookie skillet with spoon

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

close up of chocolate chip cookie skillet with salt on top

More Peanut Butter & Chickpea Desserts to Love:

bite shot of peanut butter chickpea cookie skillet

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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bite shot of peanut butter chickpea cookie skillet

Chickpea Peanut Butter Skillet Cookie (Vegan + Gluten Free)


  • Author: Lisa Kitahara
  • 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

Units Scale

Instructions

  1. Preheat oven to 350 F (180 C). Grease a 5.5 inch skillet. 
  2. 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. 
  3. 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.
  4. Serve as is or with flakey sea salt, dairy free ice-cream or coconut whip cream!

Notes

  • 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

Keywords: chickpea cookie, healthy skillet cookie, chickpea cookie dough, chickpea dessert, peanut butter skillet cookie

SAVE IT FOR LATER! ↓

peanut butter chocolate chip cookie skillet pinterest graphic

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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7 Comments

  1. made this last night and it was super easy to make and tasted so good! Can’t wait to make this again 🙂

  2. 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.

    1. 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!

    1. 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 🙂

  3. 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!

    1. 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!