This recipe brings all the joy of a classic peanut butter cookie in a warm, shareable format—but without the guilt. It’s naturally gluten-free, easy to make in one bowl, and requires no mixer. Whether you’re baking for a cozy night in or serving guests, this skillet cookie is ready in under 30 minutes and satisfies every sweet tooth with cleaner ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Natural peanut butter (creamy, unsweetened)
Coconut sugar or brown sugar
Egg
Vanilla extract
Baking soda
Salt
Oat flour
Dark chocolate chips or chunks
Optional: dairy-free chocolate for a vegan version
Directions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together peanut butter, coconut sugar, egg, and vanilla extract until smooth.
Stir in baking soda, salt, and oat flour until a thick dough forms.
Fold in the chocolate chips or chunks.
Press the dough evenly into a greased 8-inch cast iron skillet or oven-safe skillet.
Bake for 15–18 minutes, or until the edges are golden and the center is just set.
Allow to cool for 5–10 minutes before serving warm, optionally with a scoop of yogurt or ice cream.
Servings and timing
This recipe yields 6–8 servings. Prep time: 10 minutes Bake time: 15–18 minutes Cooling time: 5–10 minutes Total time: About 30 minutes
Variations
Vegan option: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and dairy-free chocolate.
Add-ins: Try adding chopped peanuts, a swirl of almond butter, or dried fruit.
Low-sugar: Reduce the sugar slightly or use a natural sweetener like monk fruit or maple syrup.
Flour alternative: Almond flour can be used in place of oat flour for a nuttier flavor.
Double it: For a larger crowd, double the recipe and bake in a 10- or 12-inch skillet.
Storage/Reheating
Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm a portion in the microwave for 15–20 seconds or place the skillet back in a 300°F (150°C) oven for about 5 minutes until warmed through.
You can also freeze portions for up to 2 months. Wrap individual slices in plastic wrap and store in a freezer-safe container.
FAQs
Is this skillet cookie gluten-free?
Yes, as long as you use certified gluten-free oat flour, this recipe is naturally gluten-free.
Can I use almond butter instead of peanut butter?
Absolutely. Almond butter works well and adds a slightly different flavor.
What if I don’t have oat flour?
You can make your own by blending rolled oats in a food processor until finely ground.
Is it okay to underbake the center?
Yes. A slightly gooey center is ideal for this cookie—it will continue to cook slightly in the hot skillet after baking.
Can I make this without a cast iron skillet?
Yes, use any oven-safe skillet or bake it in an 8-inch round cake pan.
How can I make this cookie dairy-free?
Just use dairy-free chocolate chips or chunks. The rest of the ingredients are naturally dairy-free.
Can I make this ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours before baking.
What can I serve with this cookie?
Top with vanilla ice cream, Greek yogurt, or a drizzle of melted chocolate or peanut butter.
How do I know when it’s done baking?
The edges should be golden, and the center should be just set but still soft. Don’t overbake—it firms up as it cools.
Can I reduce the sugar?
Yes, though it may slightly affect the texture. Try cutting back by 1–2 tablespoons if needed.
Conclusion
This Healthy Peanut Butter Skillet Cookie is proof that dessert can be both delicious and nourishing. With its simple ingredients and irresistible warm texture, it’s a recipe you’ll reach for again and again. Serve it straight from the skillet for a fun, comforting treat that’s perfect for sharing—or not!
This Healthy Peanut Butter Skillet Cookie is a warm, gooey, and satisfying dessert made with wholesome ingredients like natural peanut butter, oat flour, and minimal added sugar. Naturally gluten-free and easy to make, it’s the perfect comfort food with a healthier twist.
Ingredients
1 cup natural creamy peanut butter (unsweetened)
1/2 cup coconut sugar or brown sugar
1 large egg (or flax egg for vegan)
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 cup oat flour
1/3 cup dark chocolate chips or chunks (dairy-free if needed)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together peanut butter, coconut sugar, egg, and vanilla extract until smooth.
Stir in baking soda, salt, and oat flour until a thick dough forms.
Fold in the chocolate chips or chunks.
Press the dough evenly into a greased 8-inch cast iron or oven-safe skillet.
Bake for 15–18 minutes, or until the edges are golden and the center is just set.
Let cool for 5–10 minutes before serving warm. Optionally top with yogurt or ice cream.
Notes
For a vegan version, use a flax egg and dairy-free chocolate.You can make oat flour by blending rolled oats until finely ground.Don’t overbake – the cookie will continue to set in the skillet as it cools.Top with Greek yogurt, vanilla ice cream, or melted peanut butter for extra indulgence.Almond butter can be substituted for a different flavor profile.
