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    Home » Uncategorized

    Chocolate Chip Cookie Skillet (Vegan, GF)

    Published: Apr 24, 2022 by Gaby Dimova · This post may contain affiliate links · Leave a Comment

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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.
    • ½ 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.
    • ½ cup maple syrup: another kind of liquid sweetener, like agave or honey would also work.
    • 1 teaspoon vanilla
    • ¼ 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.
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ 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

    How to make the 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.
    5 from 7 votes
    Print Recipe Pin Recipe
    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
    • ½ cup peanut butter
    • ½ cup maple syrup
    • 1 teaspoon vanilla
    • ¼ cup almond flour
    • ¼ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ 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

    Calories: 151kcalCarbohydrates: 16gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 158mgPotassium: 121mgFiber: 1gSugar: 13gVitamin A: 1IUVitamin C: 1mgCalcium: 35mgIron: 1mg
    Keyword chocolate chip cookie skillet, cookie skillet, vegan cookie skillet
    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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    My name is Gaby and I'm the face behind Veggie World Recipes! On my site, you will find recipes that are vegan and made with a healthy twist. My goal is to make plant-based cooking accessible, fun, and always delicious!

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