This Healthy Skillet Peanut Butter Cookie is a chocolate and peanut butter lover’s dream come true. A slightly under-baked, gooey dessert bursting with peanut butter and chocolate and given a healthy makeover! Gluten-free, dairy-free and refined sugar free!
At this point in our virtual friendship it's abundantly clear that chocolate & peanut butter is my love language. And we all tend to show love the way we receive it best...so consider this Healthy Skillet Peanut Butter Cookie my love letter to you.
This slightly under baked, ooey gooey, skillet full of cookie goodness that has been given a healthy makeover {it's gluten, dairy & refined sugar free}, so basically what I'm saying is...cookies for breakfast.
I know it's spring and all that jazz, but I can't think of a better way to celebrate anything {including the changing of the seasons} than with something as glorious as this Healthy Skillet Peanut Butter Cookie.
Actually want to know something fun?! Ritch proposed to me 10 years ago on the first day of spring! Aww! I knew the moment I met him that I was in trouble. I was 20 years old and not at all interested in dating until I was ready to get married {had enough of that}. As I was walking away after first meeting Ritch, my friend turned to me and said, "If I was going to give up 'not dating' for anyone it would be that guy." Boy was she right....
...because 10 months later Ritch asked me to marry him {on the first day of spring} and 5 months after that I became Mrs. Sandford. If you would've told me I'd be married at 21 I would've laughed until I couldn't breathe. However, when you know, you know...and we knew without a shadow of a doubt that we wanted to spend the rest of our imperfect lives together...as soon as humanly possible.
So, to celebrate new beginnings and spring and life and all things wonderful let's dish about this Healthy Skillet Cookie recipe.
How to Make this Healthy Skillet Peanut Butter Cookie Recipe
Making this dreamy dessert is really simple, but I have a few tips and tricks to help make it even easier!
- Don't preheat your skillet: I found that preheating the skillet made the edges a little too crispy for my liking. Instead, grease the inside of the skillet with coconut oil or butter, put the batter in and bake.
- No skillet? No problem. If you don't have a 10" cast iron skillet feel free to use a 10" round pie dish! I have had success with both!
- Melting the peanut butter and coconut oil. Make sure you ever-so-gently warm these two ingredients until they are just melty enough to combine. If you overheat them you run the risk of cooking the eggs as you add them to the mixture, which is no bueno.\
- Do NOT over bake! The cookie will not look done when it IS done. Plus, it will cook more in the skillet once it's removed from the oven. Over baking will totally ruin the cookie and turn it from a gooey dream to a dry cakey mess!
Healthy Skillet Cookie: Substitutions
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!
- Coconut oil: If you don't mind a little dairy, butter can be used in place of coconut oil!
- Creamy Peanut Butter: If you have a peanut allergy feel free to use almond, cashew or sunflower seed butter!
- Coconut sugar: Any granulated sugar will do!
- Honey: Maple syrup or any other liquid sweetener can be used in place of honey!
- Almond milk: any non-dairy or dairy-full milk works great here!
See?! I told you there are soooo many potential substitutions you can make and this dessert will still turn out fantastic! Just be sure to stick to your specific dietary needs!
If you make something from JoyFoodSunshine I would love to see your creations! Don't forget to rate this recipe and leave a comment below! Also, follow along with me on Instagram, Pinterest, Facebook and Twitter for more recipe inspiration and a glimpse into our everyday life!
Healthy Skillet Peanut Butter Cookie
Ingredients
- 1 cup old-fashioned oats
- 1 cup all-purpose flour or all-purpose gluten-free flour blend
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup coconut oil or butter
- ½ cup creamy peanut butter
- ¾ cup coconut sugar
- ¼ cup honey
- 2 TBS almond milk
- 2 eggs lightly beaten
- 2 tsp pure vanilla extract
- 1 heaping cup chocolate chips or peanut butter chips or both
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 and salt and set aside.
- Microwave coconut oil 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 almond 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!
Nutrition
More of our favorite cookie recipes!
- The BEST Chocolate Chip Cookie Recipe - Five-hundred 5-star reviews don't lie!
- These Oatmeal Cookies are crispy on the edges and soft and chewy in the center!
- The BEST Cut Out Sugar Cookies - Perfect for any holiday, especially Christmas!
- Classic Soft Peanut Butter Cookies - The BEST peanut butter cookies ever!
- Classic snickerdoodles! - My grandma's recipe, you will love them!
- Soft & Chewy Gingerbread Cookies - A Christmas Classic!
- Candy Stuffed Cookie Bars - gooey cookie bar perfection!
- No Bake Chocolate Peanut Butter Oat Bars - these might be my favorite! Easy to make and SO good!
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Tara
Would almond butter work in place of peanut butter?
Laura
Yes!
Jerusalem
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.
lauri
I don't have a cast iron skillet! Is there any other way to make it, or no?
Laura
Yes!!! You absolutely can bake it in a 10" pie plate!