Ooey gooey cookie deliciousness! This soft and doughy half-baked cookie skillet is full of peanut butter & chocolate, while bursting with whole grain goodness and healthy fats. Vegan, gluten-free, and so easy to make!
Cookies for breakfast. Is that a thing?
Well, when it comes to oatmeal cookies I think it can be! And lucky for you (and me!), it’s National Oatmeal Cookie Day.
That’s right…a whole day dedicated to “healthy” cousin of the chocolate chip cookie. Sure, chocolate chip cookies get all the attention and good press, but frankly, I think it’s time that OATMEAL cookies get some of the spotlight!
There’s just something so special about an oatmeal cookie. They’re heartier, more chew, and feel more wholesome than a regular cookie just made with flour. You can add any mix-ins you’d like and take your favorite cookie variety to the next level with the signature texture that an oat-based cookie has.
My favorite kind of oatmeal cookies are the kind my grandma used to make with my when she would babysit me as a child. Peanut Butter Chocolate Chip Oatmeal Cookies. A combination of the best of cookies in my opinion!
They were so simple and easy to make…probably why she opted for those instead of a more complicated baked good to bake with me. Simple, wholesome ingredients, an easy method, and delicious results. You really can’t go wrong!
I decided it was time to recreate my childhood favorite, plus take things up a notch.
Peanut Butter Chocolate Chip Oatmeal Skillet Cookie
I’ve been wanting to try my hand at making a skillet cookie for some time now, but I just haven’t gotten around to it. The fact that I didn’t have a cast iron skillet until a month ago may have played a role in the delay as well. 😉
Armed with my new Lodge skillet and my favorite Bob’s Red Mill baking ingredients, I went to town mixing and measuring to craft the PERFECT, soft-baked Peanut Butter Chocolate Chip Oatmeal Cookie Skillet.
The name may be long and complicated…but the taste is straightforwardly DELICIOUS.
Peanut Butter Chocolate Chip Oatmeal Skillet Cookie [vegan + gluten-free]
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 slices 1x
- Category: Sweet Snacks
- ¼ cup virgin coconut oil, melted
- 1/2 cup natural peanut butter (you can use crunchy if you’d like!)
- 2/3 cup Bob’s Red Mill date sugar (or coconut sugar)
- 2 chia eggs, 2 tablespoons Bob’s Red Mill chia seeds + 6 tablespoons water – whisk them together and let sit for 5 minutes to thicken
- 1 teaspoon vanilla bean powder (or vanilla extract)
- 1 teaspoon Bob’s Red Mill baking soda
- ½ teaspoon finely ground sea salt
- 1/4 cup Bob’s Red Mill coconut flour
- 1/2 cup Bob’s Red Mill gluten-free quick oats
- heaping 1/2 cup dairy free chocolate chips
- Course ground sea salt to sprinkle on top (optional)
- Preheat the oven to 350ºF and lightly grease an oven-proof cast iron skillet with coconut oil. Set aside.
- In a bowl, mix together the coconut oil, peanut butter, and date sugar until smooth. Add the chia eggs and vanilla and mix until smooth.
- Add the baking soda, salt, coconut flour, and quick oats to the wet ingredients. Mix until well incorporated. Fold in the chocolate chips.
- Spread the dough into the pan evenly. Sprinkle with a bit of sea salt if desired. Bake for 20 minutes or golden brown around the edges.
- Let cool for 5 minutes, and serve warm. Enjoy!
The Healthiest Skillet Cookie EVER
This skillet cookie is vegan, gluten-free, and naturally sweetened with dates thanks to my favorite dry sweetener, Bob’s Red Mill Date Sugar. That combined with their GF Quick Oats, Coconut Flour, and Chia Seeds, and you have a decadently sweet treat that’s GOOD for you too!
This cookie recipe makes 8 slices, but no one would blame you if you ate the whole thing at once. It is made in ONE skillet after all….who says a skillet isn’t a serving? 😉
Top this baby fresh out of the oven with some vegan ice cream and prepare to go to half-baked cookie heaven! Ooooooey gooooooey warm chocolate and peanut butter combined with cold, creamy ice cream is the definition of foodgasmic. (<—Did I really just say that?! You know I mean business if I’m being that corny!) If you prefer a crispier cookie, let it cool before slicing and serving…totally up to you and your cookie eating preferences!
Whether you plan on celebrating National Oatmeal Cookie Day or just have a hankering for something homemade and sweet, this recipe is for you. Just gather your Bob’s Red Mill ingredients and get bakin’!
Do you like oatmeal cookies?
What’s your favorite cookie mix-in?
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