Healthy Skillet Peanut Butter Cookie

Name: Healthy Skillet Peanut Butter Cookie
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 12 Servings
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)

Last updated on September 5, 2018. Originally published March 23, 2017 32 Comments

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!

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5 from 1 vote