Description
This vegan peanut butter skillet cookie is a lighter take on a cast iron skillet cookie! So easy to make, naturally gluten free, dairy free, no eggs, and full of sweet peanut butter and chocolate for the ultimate healthier skillet cookie!
Ingredients
Scale
- 2 cups (210 g) oat flour (see notes for other flour options)
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup (100 g) organic granulated sugar*
- 1/2 cups (100 g) organic brown sugar*
- 1/2 cup (120 g) unsweetened applesauce*
- 1/4 cup (56 g) vegan butter, melted and cooled to room temperature*
- 1/2 cup (125 g) all-natural creamy peanut butter
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350F and grease a cast iron skillet or baking dish with coconut oil or olive oil.
- In a large bowl, whisk together the flour, cornstarch, baking powder and baking soda. Set aside.
- In a separate medium bowl, whisk together the sugars, 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!
Notes
Flour options: You can use 1 3/4 cups (210 g) of King Arthur Measure-for-Meausre flour; or 2 cups (280 g) Bob’s Red Mill 1:1 Gluten Free Baking Flour; or 1 3/4 cups (210 g) all-purpose flour.
Refined sugar free: swap in 1 cup (200 g) coconut sugar total for the granulated sugar and brown sugar.
Applesauce: You can swap in dairy free yogurt in place of the applesauce.
Nutrition
- Serving Size: 1 slice
- Calories: 208
- Sugar: 14.2 g
- Sodium: 178.6 mg
- Fat: 9 g
- Saturated Fat: 2.7 g
- Carbohydrates: 29.4 g
- Fiber: 2.2 g
- Protein: 4.7 g
- Cholesterol: 0 mg