This healthy peanut butter cookie skillet is a lighter take on the classic peanut butter pizookie! Undetectably dairy free, vegan, and gluten free, you won’t stop at one spoonful!
I have a new love of my life. The healthy peanut butter cookie skillet. Crisp on the edges and gooey in the middle and pairs very well with a big fat scoop of ice cream on top.
Coconut milk ice cream to be specific. Oh, and it’s stuffed to the brim with melty chocolate chips.
You could say we’re pretty serious, yeah.
If you’ve never made a cast iron cookie skillet, well then allow me to introduce you to your next love of your life.
Because this peanut butter cookie skillet is the freaking bee’s knees. So incredibly easy, doesn’t require your hands to become a sticky mess, and guess what?
It’s an entirely gluten free, vegan peanut butter cookie skillet, but you wouldn’t even know because the ingredients come together so seamlessly, you’d swear you’re eating the real deal!
In fact, my mom even inquired why I didn’t make this one gluten free and dairy free like I normally do haha! That is how undetectable it is. If my mother can’t pick up on it, none of y’all can haha!
Trust me, this healthier version of a peanut butter pizookie (ya know, a cookie pizza!) will have your jaw on the floor!
Healthier peanut butter cookie skillet ingredients
This cookie skillet comes together with the simplest of ingredients, and we even have a few swaps if you need to!
For this gluten free peanut butter cookie skillet, you’ll need:
- Gluten free flour: I recommend Bob’s Red Mill 1-to-1 gluten free baking flour, but I’ve also tried these with cassava flour- they work just as well! If you don’t have gluten free flour, nor need it, feel free to use all-purpose flour 🙂
- Peanut butter: crunchy or smooth works fine here 🙂
- Coconut sugar
- Unsweetened applesauce
- Vegan butter or coconut oil: I prefer vegan butter, but it’s up to you!
- Chocolate chips
That’s it! A surprisingly short list, I know! So then, how do we get it into skillet form?!
Let’s find out (I feel like the Owl from the Tootsy Roll Pop commercials lol)!
How to make a cast iron cookie skillet
Have you ever made a cast iron chocolate chip cookie skillet? If you have, making a peanut butter version isn’t all that different! But if you’re a complete beginner (hey we all start somewhere!), then let’s go through the steps!
They’re easy, I promise 🙂 It’s actually a very similar process to making my vegan chocolate chip cookies!
Preheat your oven and grease the cast iron skillet (or pie dish if you don’t have a skillet). Then whisk together the flour and baking soda and set that bowl aside while you prepare your wet ingredients.
Beat together the coconut sugar, applesauce, vegan butter, and peanut butter until everything is smooth. I recommend using a hand mixer, but feel free to use a stand mixer instead!
Then just combine the wet ingredients with the dry ingredients like you would for making regular vegan peanut butter cookies, pour the dough into the skillet and bake!
Now the last step to mention is adding that scoop of coconut milk vanilla ice cream on top of your , because we all know that’s the most important one 😉
Peanut Butter Pizookie Tips & Tricks
Now that you have the basics of this peanut butter cookie skillet down, let’s go over some tips and tricks to ensure that your healthier pizookie comes out even better!
- What to do if you don’t have a cast iron skillet: I highly recommend cooking this cookie skillet in a cast iron, but if you don’t have one, don’t worry! You can also use a 10″ pie dish, just the same!
- Use chunky or smooth peanut butter: if you want a smoother and gooier inside, stick with smooth peanut butter, but chunk will work as well!
- Vegan butter definitely gives it a more cookie taste: but some people don’t like vegan butter, or can’t consume it due to a nut allergy- totally understandable! Then I recommend using coconut oil- for less of a coconut taste, use refined coconut oil!
- No coconut sugar? Not a problem! This cookie skillet definitely doesn’t have to be refined sugar free if you don’t want or need it. In that case, swap in organic cane sugar, no problem!
I hope you love this healthy peanut butter pizookie as much as I do! If you give it a go, let me know in the comments below!
As always, I’d absolutely love to see your beautiful recreations on Instagram and Pinterest, so be sure to tag me there!
Happy baking, scooping, and cookie pizook-ing!
Like this recipe? You’ll love these!
Chocolate Chip Peanut Butter Oatmeal Cookies
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
IF YOU MAKE SOMETHING FROM THE BANANA DIARIES, I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, AND FACEBOOK FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO EVERYDAY LIFE!
Print
Healthy Peanut Butter Cookie Skillet
- Prep Time: 7
- Cook Time: 22
- Total Time: 29 minutes
- Yield: 12 1x
Print Recipe
Pin RecipeDescription
This healthy peanut butter cookie skillet is a lighter take on the classic peanut butter pizookie! Undetectably dairy free, vegan, and gluten free, you won’t stop at one spoonful!
Ingredients
- 1 1/2 cups 1-to-1 gluten free baking flour
- 3/4 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 2 tbsp vegan butter or coconut oil, softened to room temperature but still cold
- 1/2 cup all-natural peanut butter
- 1 tsp baking soda
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 375F and grease a cast iron skillet or baking dish with coconut oil or olive oil.
- In a large bowl, whisk together the flour and baking soda.
- In a separate medium bowl, combine the coconut sugar, applesauce, softened vegan butter or coconut oil, vanilla extract, and peanut butter using a hand mixer.
- Fold in wet ingredients into dry to create a thick dough.
- Fold in chocolate chips until evenly distributed throughout the peanut butter cookie dough, then pour the dough into the skillet.
- Spread it evenly around the edges and place the skillet in the oven to bake for 22-24 minutes, or until the toothpick comes out clean.
- Let cool before slicing and serving with ice cream!
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 258
- Sugar: 22
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 37
- Fiber: 3
- Protein: 5
Keywords: peanut butter cookie skillet, healthy peanut butter cookie skillet, gluten free, dairy free, vegan, pizookie
oh my goodness this absolutely amazing! i love how it’s nice and gooey on the inside, crisp on the outside. the perfect blend 🙂
★★★★★
Aw thank you so much!! I’m so happy you loved it!!! Enjoy 🙂
It looks absolutely stunning! I have tried a PB cookie skillet once and loved it so much. 🙂
★★★★★
Aw thank you, Ela!! That means the world to me!! Have a beautiful day!
What size iron skillet did you use for this? I think the one I have is probably too big for the recipe.
Hi Lynda! I used a 10-inch one for the photo, but I’ve also used 13-inch as a test run of the recipe and it worked great! You can also use a pie dish as well!
Can you use PB powder instead of the real peanut butter??
Hi JB! So I haven’t tested this with peanut butter powder- you would definitely have to add water to it because the liquid part of PB adds to the texture, but so does the fat, so I can’t guarantee that it will have the same results as regular peanut butter. If you try it out, please let me know!