Healthy Skillet Peanut Butter Cookie

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This healthy skillet peanut butter cookie is a slightly under-baked, gooey dessert made in 20 minutes! It’s bursting with peanut butter and chocolate given a healthy makeover.

Overhead view of Healthy Skillet Peanut Butter Cookie with a piece cut out and three scoops of ice cream on top


This healthy skillet peanut butter cookie is a slightly under baked, gooey dessert that has been given a healthy makeover. It’s gluten, dairy & refined sugar free and is ready in 20 minutes.

This is my go-to dessert when I want to make a quick and easy healthy treat for our family. We all enjoy it with some homemade vanilla ice cream or a dollop of homemade whipped cream.

Front view of Healthy Skillet Peanut Butter Cookie with three scoops of ice cream on top

Making this dreamy dessert is really simple, but I have a few tips and tricks to help make it even easier!

No skillet? No problem. If you don’t have a 10″ cast iron skillet feel free to use a 9 or 10″ round pie dish or cake pan. I have had success with both.

Begin this recipe by combining the dry ingredients, then set them aside.

two photos showing How to Make a Skillet Peanut Butter Cookie - combining dry ingredients.

Next, melt together the peanut butter and coconut oil (or butter). If you overheat them you run the risk of cooking the eggs as you add them to the mixture.

two photos showing How to Make a Skillet Peanut Butter Cookie - melting peanut butter and coconut oil

Once the peanut butter mixture is smooth, add the coconut sugar, honey and almond milk and stir until combined.

Then add the eggs and vanilla and mix well.

two photos showing How to Make a Skillet Peanut Butter Cookie - combining wet ingredients & sugar

Pour dry ingredients into the wet peanut butter mixture and mix until combined.

two photos showing How to Make a Skillet Peanut Butter Cookie - combining wet and dry ingredients

Add chocolate and/or peanut butter chips and stir until evenly distributed.

Spread the dough in the prepared skillet and bake in the preheated oven for 15-20 minutes or until the edges are just barely browned and the center is set but still a little “wiggly” when shaken.

The cookie WILL be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools.

two photos showing How to Make a Skillet Peanut Butter Cookie - adding chocolate chips & spreading batter into the skillet

Do NOT over bake! The cookie will not look done when it is, in fact, done. Plus, it will cook more in the skillet once it’s removed from the oven. Over baking will ruin the cookie and turn it from a gooey dream to a dry cakey mess!

Overhead view of Healthy Skillet Peanut Butter Cookie after baking

Serve

Serve this peanut butter skillet cookie warm with a scoop of your favorite ice cream (chocolate ice cream or vanilla). We also like to add a dollop of homemade whipped cream and a drizzle of chocolate sauce or melted peanut butter.

You can serve it on individual plates, or just give each family member a spoon and dive right into the skillet!

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the oven set to warm or in the microwave to restore the gooey taste and texture.

Overhead view of Healthy Skillet Peanut Butter Cookie with ice cream on top and one triangular piece cut out

This recipe is actually super versatile and there are many options if you need to make substitutions to suit your dietary needs.

  • All-purpose flour: I have used gluten-free all purpose flour with amazing results. Oat flour also works well.
  • Coconut oil: I often use butter in place of coconut oil.
  • Creamy Peanut Butter: If you have a peanut allergy to use almond, cashew or sunflower seed butter.
  • Coconut sugar: Any granulated sugar works – we use organic cane sugar too.
  • Honey: Maple syrup or any other liquid sweetener can be used in place of honey!
  • Almond milk: any non-dairy or regular dairy milk can be used.
Front view of a piece of Healthy Skillet Peanut Butter Cookie on a plate with a scoop of ice cream on top

Recipe FAQs

Can I use a different pan than a cast iron skillet?

Yes, use a 9″ round cake pan or 9×9″ baking pan.

Can I double this recipe?

Yes, double it and bake it in 2 skillets, 2 pie dishes or a large 9×13″ pan.

Healthy Skillet Peanut Butter Cookie with three scoops of ice cream on top

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Healthy Skillet Peanut Butter Cookie

Laura
This healthy skillet peanut butter cookie is a slightly under-baked, gooey dessert made in 20 minutes! It's bursting with peanut butter and chocolate given a healthy makeover – gluten-free, dairy-free and refined sugar free!
5 from 6 votes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 355
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F. Grease a 10” cast iron skillet with butter, set aside.
  • In a medium bowl, mix oats, flour, baking soda, cinnamon and salt and set aside.
  • Microwave coconut oil (or butter) and peanut butter in a large, microwave safe bowl for 60 seconds or until just melted. Stir until combined. (Alternately you may melt them over medium-low heat in a small saucepan on the stove and stir until just combined).
  • Add coconut sugar, honey and milk and stir until combined.
  • Add eggs and vanilla and mix well.
  • Pour dry ingredients into the wet peanut butter mixture and mix until combined.
  • Add chocolate and/or peanut butter chips and stir until evenly distributed.
  • Spread the dough in the prepared skillet and bake in the preheated oven for 15-20 minutes or until the edges are just barely browned and the center is set but still a little "wiggly" when shaken. Do not over bake.
  • The cookie WILL be a little “jiggly” when you remove it from the oven. It will continue to cook and setup in the cast iron skillet as it cools.
  • Let cool until it’s set but still slightly warm (about 30-60 minutes). Cut and serve with ice cream!

Video

Notes

Ingredient Substitutions

  • All-purpose flour: I have used gluten-free all purpose flour with amazing results. Oat flour also works well.
  • Coconut oil: I often use butter in place of coconut oil.
  • Creamy Peanut Butter: If you have a peanut allergy to use almond, cashew or sunflower seed butter.
  • Coconut sugar: Any granulated sugar works – we use organic cane sugar too.
  • Honey: Maple syrup or any other liquid sweetener can be used in place of honey!
  • Almond milk: any non-dairy or regular dairy milk can be used.

Serve

Serve this peanut butter skillet cookie warm with a scoop of your favorite ice cream (chocolate ice cream or vanilla). We also like to add a dollop of homemade whipped cream and a drizzle of chocolate sauce or melted peanut butter.
You can serve it on individual plates, or just give each family member a spoon and dive right into the skillet!

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the oven set to warm or in the microwave to restore the gooey taste and texture.

Nutrition

Serving: 1slice | Calories: 355kcal | Carbohydrates: 40.9g | Protein: 6.5g | Fat: 20.2g | Saturated Fat: 12.2g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.5g | Cholesterol: 31mg | Sodium: 156mg | Potassium: 82mg | Fiber: 3g | Sugar: 26.5g | Vitamin A: 55IU | Calcium: 17mg | Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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37 Comments

  1. 5 stars
    We have had never-ending snow days, which makes me want to bake! I made this Teo days ago, and we loved it so much, I am making it again tonight. It is so soft and so delicous!

  2. I’m looking for Keto cookies that are low on sugars for my son. Will omitting the marshmallows and chips reduce the carb intake on the sugar side? They look delicious and I’m saving this recipe…

  3. 5 stars
    Those are amazing! Tonight’s is the second time i am making them. I am a vegan so I easily substituted the 2 eggs with 2 tablespoons of ground flaxseed and mixed it with 6 tablespoons of water to make up for the eggs and they turned out wonderfully. Thank you for the yummy and easy recipe.

  4. Oh man! This looks absolutely amazinnnggg. Perfect way to use my giant cast iron skillet – and so happy they’re gluten-free and dairy-free!

  5. oh, sister. i fully support your pregnancy cravings with this one… this looks just like my love language too. and i have all of this in my pantry right now. watch out.

  6. 5 stars
    I made this today for guests and it was amazing. I used the gluten free all purpose flour and maple syrup options and it turned out insanely delicious. Perfect amount of peanut butter and chocolate while still tasting like a cookie that many people would enjoy. Super easy to make. Everyone loved it. Highly recommend!