Chocolate Chip Cookie Skillet (Vegan, GF)

Chocolate Chip Cookie Skillet (Vegan, GF)

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This chocolate chip cookie skillet is ooey, gooey, chocolatey, and so indulgent. You’ll never be able to tell that it’s vegan, gluten free, and made with healthy and nutritious ingredients like chickpeas, almond flour, peanut butter, and more!

chocolate chip cookie skillet with ice cream on top

What you will need

  • 1 can chickpeas (15 oz): this is a standard size of a can of chickpeas. For this recipe, I chose to remove the skins off of the chickpeas, because I wanted the cookie skillet to have a smoother texture. This part is completely optional, but it only took me an extra 5-10 minutes, and was worth it, in my opinion.
  • 1/2 cup peanut butter: use the creamy kind of peanut butter that only contains peanuts and salt as the ingredients. The runny consistency of this kind of peanut butter is best for this recipe. I buy a huge tub like this one from Whole Foods because it is affordable for its size and it’s great to use in recipes.
  • 1/2 cup maple syrup: another kind of liquid sweetener, like agave or honey would also work.
  • 1 tsp vanilla
  • 1/4 cup almond flour: For this recipe, I used blanched almond flour. I have not tried this recipe with another flour, but I believe it would also work with oat, all purpose, or whole wheat flour. This is the almond flour that I used.
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup chocolate chips (+ more to top): I used dairy free. There are a ton of great brands, here are a few I like: ESC, 365 by Whole Foods, Enjoy Life.
overhead shot of chocolate chip cookie skillet

Start by draining and rinsing the chickpeas. I also removed the skins from all of the chickpeas so the cookie can have a smoother texture. This part is optional, but it actually is really easy! Just takes an extra 5-10 minutes.

To a food processor or blender, add the chickpeas, peanut butter, maple syrup, vanilla, almond flour, baking powder, baking soda, and salt. Blend until you get a very smooth texture (at least 3-4 minutes on high).

Add in the chocolate chips, but do not blend those. Then transfer the cookie dough into a skillet, or another oven safe dish. Top it with more chocolate chips. Bake it at 350F/ 175C. Bake for 25-30 minutes for a more gooey texture, or 30-35 if you prefer it more cooked.

Allow the cookie to cool off, then top with dairy free vanilla ice cream, more melted chocolate, and flakey salt.

Dig in with a spoon with some friends, or wait for it to fully cool off and cut off slices from it like a pie/ cake!

Video

If you like this recipe, you might also like these other nutritious chocolate chip recipes:

chocolate chip cookie bars

chocolate chip cookie dough truffles

spoon digging into a chocolate chip cookie skillet

Chocolate Chip Cookie Skillet (Vegan, GF)

Gaby Dimova
This delicious chocolate chip cookie skillet is vegan, gluten free, and made with nutritious and healthy ingredients.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 151 kcal

Equipment

  • skillet
  • food processor

Ingredients
  

  • 1 can chickpeas 15 oz
  • 1/2 cup peanut butter
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1/4 cup almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup chocolate chips + more to top

Instructions
 

  • Start by draining and rinsing the chickpeas. I also removed the skins from all of the chickpeas so the cookie can have a smoother texture. This part is optional, but it actually is really easy! Just takes an extra 5-10 minutes.
  • To a food processor or blender, add the chickpeas, peanut butter, maple syrup, vanilla, almond flour, baking powder, baking soda, and salt. Blend until you get a very smooth texture (at least 3-4 minutes on high).
  • Add in the chocolate chips, but do not blend those. Then transfer the cookie dough into as killet, or another oven safe dish. Top it with more chocolate chips. Bake it at 350*F/ 175*C. Bake for 25-30 minutes for a more gooey texture, or 30-35 if you prefer it more cooked.
  • Allow the cookie to cool off, then top with dairy free vanilla ice cream, more melted chocolate, and flakey salt.
  • Dig in with a spoon with some friends, or wait for it to fully cool off and cut off slices from it like a pie/ cake!

Video

Nutrition

Sodium: 158mgCalcium: 35mgVitamin C: 1mgVitamin A: 1IUSugar: 13gFiber: 1gPotassium: 121mgCholesterol: 1mgCalories: 151kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 9gProtein: 4gCarbohydrates: 16gIron: 1mg
Tried this recipe?Let us know how it was!

How to store the skillet?

If you don’t eat the whole cookie skillet right away, you can cover it tightly with foil or plastic wrap and store it in the fridge. I highly recommend reheating it before eating it again, because otherwise the chocolate chips harden, and it just tastes better warm. You can also choose to cut up the skillet into slices (like a pie) and store those in an airtight container in the fridge.

How long does the skillet last?

The recipe will last 5-6 days in the fridge. It is definitely most delicious right when it comes out of the oven, but as long as you reheat it, it tastes amazing for up to about 6 days.

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