You’d never believe this peanut butter chocolate chip skillet cookie is vegan and gluten free!
I certainly love a good chocolate chip cookie (preferably topped with some flaky salt). But I’ll always choose a peanut butter cookie first. I’m a huge fan of the soft, chewy texture that’s reminiscent of raw cookie dough (which I could eat by the spoonful all day). Plus, peanut butter is definitely in my top 3 favorite foods. Incidentally, peanut butter is also Cody’s (my dog) favorite food. He’s always happy when we make these cookies because we let him lick the empty jar.
This chocolate chip peanut butter cookie is best enjoyed warm straight from the oven with a generous scoop of vanilla ice cream. For easier cleanup, we suggest using parchment paper at the bottom of the skillet. We use this cast iron skillet.
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Is there anything better than a giant peanut butter chocolate chip skillet cookie (topped with ice cream)?
- 1 cup smooth peanut butter
- 1 cup brown sugar
- 1 1/4 cup gluten free all purpose flour
- 1/4 cup almond flour
- 1/4 cup maple syrup
- 2 tsp vanilla
- 1/2 cup almond milk
- 1 tsp baking powder
- 1/4 tsp salt
- 6 oz dark chocolate chunks
- Preheat oven to 350 F. Line a 10-inch cast iron skillet with parchment paper.
- In a medium mixing bowl, cream peanut butter, sugar, maple syrup, vanilla and almond milk with hand or stand mixer until creamy and smooth.
- In a separate bowl, whisk together gf flour and almond flour, baking powder and salt. Add to wet mixture and beat until well incorporated.
- Use a spatula to stir in chocolate chunks. Transfer to skillet and use a spatula to smooth out batter. Sprinkle a few extra chocolate chunks on top (optional).
- Bake for 35 minutes, or until golden brown around edges.
- Let cool 10 minutes before slicing. Enjoy with a scoop of vanilla ice cream!
The creamier the peanut butter, the better in this recipe.