Truthfully, I didn’t know one recipe could take on so many different forms, until now. This healthy peanut butter skillet cookie with chocolate chips originally started out as chickpea blondies. I couldn’t get the recipe to taste how I wanted and no matter what, it just wasn’t right. So I decided to say forget it, and turned it into a cookie. No regrets whatsoever.
If at First You Don’t Succeed….
Although the chickpea blondies didn’t turn out the way I wanted, it was a good reminder to myself to not give up. The capricorn in me refuses to ever give up, and my stubbornness can sometimes be my downfall, this wasn’t one of those times. Originally I made the chickpea blondies with peanut butter and protein powder and the result just wasn’t right. Then I tried without the peanut butter and incorporated some of my salted almond butter date caramel sauce. It was better, and I even took photos of the finished product, spending time editing them. But in the end, I wasn’t happy with how they tasted and thats what matters. No matter how pretty some of the pictures were, they didn’t pass my test of “will I make them again?” If you want to check out a chickpea brownie, may I suggest my no-bake ones.
There is Always a Plan B
So, week by week, I attempted to make these blondies, until this week when I said screw it. I gave up on the chickpeas and the blondie elements. Instead, I decided to make one epic healthy peanut butter skillet cookie and the result was pure deliciousness. At first, I wanted to stick with the whole blondie thing and I was going to call this a blondie in skillet form. But if I am being honest, it really is more of a cookie than a blondie. The texture of the dough is a bit more on the dry side when you are mixing it up, but don’t worry, the cookie itself is not dry. Once you get it in the skillet, you’ll notice how much softer it is too.
Dark Chocolate Peppermint Paleo Skillet Cookie
I based this recipe off of a previous recipe for a dark chocolate peppermint skillet cookie that I made this past December. Although, I didn’t blog that recipe, it is really delicious and perfect for Christmas and the holidays. You can check out the recipe and make that version if you’d like by heading to my Instagram post.
Simple Swaps for to make this healthy peanut butter skillet cookie
If you are looking for some substitutions or swaps based on your own dietary needs, I gotchu covered.
- Swap the peanut butter for another nut butter such as almond or cashew.
- Use coconut oil instead of ghee, or use grass-fed butter.
- No flax seeds for the flax egg, use 1 egg instead.
- No coconut sugar: use another type of sugar, such as brown sugar
I have only tested this recipe with the mixture of almond flour and tapioca flour. I would imagine a substitute of a gluten free flour blend such as Bob’s Red Mill would work.
For this recipe, I used:
- Bob’s Red Mill Almond Flour
- Bob’s Red Mill Arrowroot Flour
- Bob’s Red Mill Baking Soda
- Lee’s Provisions Ghee
- Nutiva Coconut Sugar
- Enjoy Life Mini Chocolate Chips
- Cast Iron Pan 8 inch
How to Serve This healthy peanut butter skillet cookie
With summer now officially winding down, (it is the last long weekend after all), this healthy peanut butter skillet cookie is a great transition recipe. It’s warm, gooey and soft. I don’t suggest baking it for longer than 20 minutes, otherwise it can dry out. I also recommend serving this as soon as you can, because it tastes best when it’s still warm. Adding some vanilla ice cream on the side is also a great idea.
I hope you enjoy this healthy skillet cookie recipe as much as I do. It will definitely be something that I whip up when I want a quick dessert. The best part is you only need to dirty one bowl, followed by pressing it into your cast iron pan and baking. It really couldn’t be easier to make, and although it looks fancy, it’s deceptively simple.
If you make this recipe, please let me know by tagging me on Instagram or leave a comment below.
Healthy Peanut Butter Skillet Cookie
A delicious, warm and soft peanut butter chocolate chip cookie made a little healthier.
Preheat the oven to 350ºF and grease an 8" cast iron skillet with ghee/butter or coconut oil. In a small bowl, mix together the ground flax seeds and water and set aside.
In a large bowl, add the melted ghee, coconut sugar and peanut butter and mix well. Then add the flax egg, followed by the almond flour, tapioca flour, baking soda and sea salt. Mix very well. Then fold in the chocolate chips.
Add the cookie mix to the cast iron pan and press down gently to ensure it is smooth on top. Place in the oven for 18 to 20 minutes. Remove from the oven and let cool slightly before serving warm, with some ice cream on top (if you wish!).
No Ghee: Use grass-fed butter or coconut oil.
No Flax: Use one egg instead of the flax egg.
No Peanut Butter: Use another nut butter instead, such as almond or cashew.
If your peanut butter has salt added, you may wish to reduce the amount of salt you add to the recipe.
Don’t over bake the cookie, otherwise it will dry out. It will continue cooking for a bit once you remove it from the oven.