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.
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.
How to Make a Skillet Peanut Butter Cookie
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.
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.
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.
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.
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.
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!
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.
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. 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.
Recipe FAQs
Yes, use a 9" round cake pan or 9x9" baking pan.
Yes, double it and bake it in 2 skillets, 2 pie dishes or a large 9x13" pan.
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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
- ¼ tsp ground cinnamon
- ½ cup coconut oil or butter
- ¾ cup creamy peanut butter
- ¾ cup coconut sugar
- 2 TBS honey
- ¼ cup 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, 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
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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.