Clean Eating Recipe | Healthy Peanut Butter Skillet Cookie

Healthy Peanut Butter Skillet Cookie

1 can low-sodium chickpeas — (15 ounces) , rinsed and drained (or 1 1/2 cups cooked chickpeas)
3/4 cup Bob's Red Mill Gluten Free Rolled Oats — OK to substitute quick-cooking oats
2/3 cup natural peanut butter — or substitute any other nut butter—you can use creamy or crunchy
1/2 cup pure maple syrup — OK to substitute honey or light agave nectar
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon baking powder — I prefer aluminum free
1/4 teaspoon kosher salt
1/3 cup milk — any kind you like—use almond milk or other nut milk to keep the recipe vegan

  1. Preheat the oven to 350 degrees F. Lightly grease an 8-inch cast-iron or ovenproof skillet or 8x8-inch baking pan with nonstick spray.
  2. In the bowl of a food processor fitted with a steel blade, place the chickpeas, oats, peanut butter, maple syrup, vanilla extract, cinnamon, baking powder, salt, and milk. Blend until mostly smooth. Remove the lid and scrape down the sides of the bowl, then blend for an additional 2 minutes until very well combined and smooth. The batter will be very sticky and thick. Fold in 1/3 cup chocolate chips.
  3. Scrape the mixture into the prepared skillet and sprinkle the remaining 2 tablespoons chocolate chips over the top. If using a skillet, bake for 25 to 30 minutes until the top is dry to the touch and a toothpick inserted in the center comes out clean with just a few crumbs clinging to it. If using an 8x8-inch pan, begin checking for doneness at 20 minutes. Do not overbake or the cookie will taste dry. Place on a wire rack to cool. Slice and serve.
  4. etc
  5. etc

For Full Instruction:

Rated 4/5 based on 71 Reviews