How to make:
Chocolate Chip Peanut Butter Skillet Cookie (vegan & gluten-free)
What’s better than a giant cookie? A giant Chocolate Chip Peanut Butter Skillet Cookie! It’s rich and fudgy, but made a bit healthier using oats and lentils. Vegan & gluten-free!
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Author:
Yield:
10 1x
Rating:
Ingredients
- 1/2 cup dry red lentils
- 2 cups rolled oats
- 1/4 cup unsweetened peanut powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup non-dairy milk
- 1/4 cup peanut butter (or other nut/seed butter)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1 pint So Delicious Dairy Free Peanut Butter Swirl Mousse
Instructions
- Preheat oven to 350F. Grease a 10 or 12-inch oven-safe skillet* with cooking spray.
- In a saucepan, add lentils and 1 ½ cups water. Bring to a boil; reduce heat to simmer and cover. Cook for 15 minutes, until lentils are tender.
- In a food processor, add oats, peanut powder, baking powder, baking soda, and salt. Blend until a fine flour forms. Add cooked lentils, sugar, applesauce, non-dairy milk, peanut butter, and vanilla. Blend until a smooth batter forms. Add chocolate chips; stir to evenly distribute through the batter.
- Pour batter into greased skillet. Bake for 25-28 minutes, until cookie is cooked through but still fudgy. Reduce cooking time for an even fudgier cookie.
- Remove from oven; let cool for 5-10 minutes. Slice to serve and top with scoops of So Delicious Dairy Free Peanut Butter Swirl Mousse.
Notes
*I use a cast iron skillet. You can also use a cake pan.