Peanut Butter Chocolate Chip Cookie Skillet
Gooey, golden, and packed with protein—this Lazy High Protein Peanut Butter Cookie Skillet is the weeknight dessert that feels indulgent but secretly fuels you. Zero chill time. One bowl. You’re welcome.
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SERVINGS: 6
Ingredients
- 1 cup natural peanut butter or almond butter for variety
- 1/3 cup maple syrup
- 1 large egg or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water, let sit for 5 minutes
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup oat flour or almond flour for gluten-free
- 1/3 cup mini chocolate chips dairy-free if needed
- Optional topping: flaky sea salt
Instructions
Enable step-by-step mode- Preheat your oven to 350°F (175°C). Grease a small cast iron skillet (6-8 inches) or baking dish.
- In a medium bowl, whisk together peanut butter, maple syrup, egg (or flax egg), and vanilla extract until smooth.
- Mix in the baking soda, salt, and oat flour until a thick dough forms and fold in the chocolate chips; NOTE: if using almond flour, you’ll need 1-2 tbsp of extra flour!
- Press the dough evenly into your prepared skillet or baking dish and Sprinkle extra chocolate chips on top if desired.
- Bake for 15-18 minutes until the edges are golden brown and the center is just set (it will continue cooking as it cools)
- Let it cool for 5-10 minutes, then sprinkle with flaky sea salt if desired
- Serve warm straight out of the skillet with a spoon or alongside vanilla Greek yogurt or your favorite ice cream
- Enjoy!!!