Vegan Chickpea Peanut Butter Skillet Cookie {grain free}
This light and fluffy chickpea peanut butter skillet cookie will be your new go to healthy dessert! It is sweet, chocolatey and made with only 8 ingredients! This cookies skillet is flourless, gluten free, dairy free and refined sugar free! The perfect healthier dessert option to satisfy any sweet tooth!
If you love healthy cookies try some of my other cookie recipes:
4 Ingredient Peanut Butter Cookies
Healthy Gluten Free Breakfast Cookies
What ingredients do I need for my chickpea peanut butter skillet cookie?
- Chickpeas
- Natural Peanut Butter
- Maple Syrup
- Vanilla
- Baking Powder
- Baking Soda
- Chocolate Chips – make sure they’re vegan!
- Flakey Salt
How to make your chickpea peanut butter skillet cookie
This cookie skillet is so simple to make and requires only a few simple ingredients!
First grab a small blender such as a magic bullet. In the blender basket add your chickpeas, peanut butter, maple syrup and vanilla and blend until completely smooth.
Add in your baking powder and soda then blend again for 20-30 seconds.
Let your cookie dough cool for 5 minutes in the freezer to prevent the chocolate chips from melting!
Mix in your chocolate chips. Make sure they are vegan! I like to use the brand enjoy life – find them here!
What makes this cookie skillet healthier?
This chickpea chocolate chip cookie skillet is a much healthier alternative to traditional cookies! It is refined sugar free and free from any refined grains such as white flour! The base of our cookie is chickpeas, which are extremely health promoting and are loaded with fiber! This cookie has minimal sugar and will also keep you fuller for much longer!
Some tips from Steph
If your peanut butter has no added salt then add in a pinch of salt. This helps bring out the sweetness of the cookie! Make sure not to add any additional salt to the batter if the peanut butt already contains it! Flakey salt on top is still okay to add regardless as it makes the cookie look super fancy! It is a must!
Let the cookie dough cool before adding in the chocolate chips. The dough can get quite warm from blending and the chips may melt inside! Let it cool in the freezer for 5 minutes to prevent them from melting.
Use another sweetener! Any other liquid sweetener will work. Try out some agave or liquid monkfruit sweetener!
Make it nut free! To make this skillet cookie nut free swap out the peanut butter for your fav nut free alternative. Tahini and sun butter will work, and so will any other nut free alternative!
Eat it raw! This cookie dough is so amazing it’s so hard not to eat it all raw! Since there are no eggs feel free to eat it all before baking!
Make some no bake peanut butter cookies! Add in some more peanut butter and oat flour and form the dough into no bake peanut butter cookies! Or if you love peanut butter try my 4 ingredient peanut butter cookie recipe here!
Make sure your chocolate chips are vegan! There are lots of different brands but I like to use the ones from Enjoy Life! Find the chocolate chips I use here!
Other recipes you’ll love
Healthy 5 Minute Apple Crumble for One
Vegan No Bake Carrot Cake Cups with Cashew Icing
4 Ingredient Peanut Butter Cookies
Vegan Birthday Cake Cookie Dough {made with chickpeas}
Healthy Avocado Chocolate Pudding
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Vegan Chickpea Peanut Butter Skillet Cookie {grain free}
Ingredients
- 1 cup Chickpeas
- 3 tbsp Natural Peanut Butter
- ¼ cup Maple Syrup
- 1½ tsp Vanilla
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- 2 tbsp Vegan Chocolate Chips
- Flakey Salt for Topping
Instructions
- In a small blender add in your chickpeas, peanut butter, maple syrup and vanilla and blend until completely smooth, scraping down the sides as needed.
- Add in your baking soda and baking powder and blend for another 20-30 seconds.
- If your batter is warm from blending place it in the freezer for 5 minutes to cool, otherwise the chocolate chips will melt into the dough!
- Mix in your vegan chocolate chips then place the cookie dough into a greased mini skillet, mine was 6 inches big.
- Top with more chocolate chips and flakey salt and bake at 350f for 15 minutes until the top is golden.