Peanut Butter Skillet Cookie Flourless Dairy Free Wellplated Com

Given my choice of hypothetical superpowers, I am bypassing both invisibility and flying in favor of the magic that makes this flourless peanut butter skillet cookie possible. Take a bite of this peanut butter skillet cookie, and you will taste:

A molten, ooey-gooey middle (that rivals this Chocolate Mug Cake recipe).An unapologetic onslaught of peanut butter (like these Flourless Peanut Butter Cookies).Melty chocolate chip nirvana.Lightly crispy edges begging to be smothered in vanilla ice cream (this Banana Ice Cream wouldn’t be a bad choice either).Total, indisputable decadence.

The best part? You can go back for seconds (and even thirds), and won’t feel the tiniest bit of guilt about it. Why? Because this cookie has some serious superpowers. It contains: NO butter, NO sugar, NO flour, and NO oil. It’s vegan, gluten-free, and naturally sweetened with pure maple syrup, but somehow it tastes rich and indulgent (this Vegan Chocolate Pie has similar superpowers). Sorry, Superman. This healthy peanut butter skillet cookie has you beat, no cape or uncomfortable spandex suit required.

The secret to this healthy peanut butter skillet cookie’s addictive texture and flavor lies in one surprise ingredient, and I bet you have it—and everything else you need to make this healthy cookie recipe—sitting in your pantry right now.

The Ingredients

Chickpeas. That’s right—this skillet of molten healthy peanut butter cookie love is made with chickpeas. I promise, this recipe DOES NOT taste like chickpeas. Just like in my healthy Chickpea Blondies, you’ll never even know that they’re there.Gluten Free Rolled Oats. To keep the recipe gluten free, I replaced wheat flour with rolled oats.

Natural Peanut Butter. Adds essential fat to the cookie to help bind everything together while adding that addictive peanut butter flavor (like in these Peanut Butter Protein Bars).

Cinnamon and Vanilla Extract. Add depth of flavor to this melt-in-your-mouth cookie.Maple Syrup. Naturally sweetens the cookie without going overboard with refined sugar or artificial sweeteners.

Milk. Use any milk of your choice for this recipe. Almond, soy, cashew, hemp, or coconut are all excellent dairy-free, vegan options. You may also feel free to use cow’s milk.Chocolate Chips. Peanut butter’s bestie makes this cookie simply irresistible. I like to save a few tablespoons out to sprinkle over the top of the cookie prior to baking.

The Directions

Storage Tips

To Store. Leftover skillet cookie may be stored covered at room temperature for up to 3 days.To Reheat. Warm the cookie in the microwave for 15-30 seconds for best results.To Make Ahead. Mix the cookie dough and store it in an airtight container in the fridge for up to 24 hours and then bake as directed.