Peanut Butter Skillet Cookie
- Cooking spray
- 1 (15 oz.) can reduced sodium chickpeas, drained and rinsed
- ¾ cup rolled oats
- ⅔ cup peanut butter
- ½ cup pure maple syrup
- 1 Tbsp. pure vanilla extract
- ½ tsp. ground cinnamon
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- ⅓ cup milk of choice
- ½ cup semisweet chocolate chips, plus additional 2 Tbsp. for sprinkling on top
Directions1. Preheat the oven to 350°F. Coat an 8-inch cast-iron or ovenproof skillet with cooking spray. 1. Place chickpeas, oats, peanut butter, maple syrup, vanilla extract, cinnamon, baking powder, salt and milk into a food processor. Blend until mostly smooth. Remove the lid and scrape down the sides. Blend again until smooth and well combined. Fold in ½ cup chocolate chips. 1. Scrape the mixture into the prepared skillet and sprinkle the remaining 2 Tbsp. chocolate chips over the top. Bake for 25 to 30 minutes until the top is dry to the touch and a toothpick inserted into the center comes out clean with just a few crumbs clinging to it. Place on a wire rack to cool. Slice and serve.
Use any other nut butter in place of the peanut butter.
For gluten free: Use certified gluten free oats in place of rolled oats.
Calories 260, Total Fat 13g (Saturated 4g, Trans 0g), Cholesterol 0mg, Sodium 230mg, Total Carbohydrate 32g (Dietary Fiber 4g, Sugars 19g), Protein 7g, Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 10 servingsGluten Free Kid-friendly Dairy Free American Vegetarian Game Day Dessert Vegan Snack Baking