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!
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.