Healthy Peanut Butter & Chocolate Chip Skillet Cookie
Y’all......if you have never been to wellplated go right now. This was my first time to ever make a recipe from there and OMGSH where has then cookie been my whole life?! First of all.. don’t let the chickpeas throw you off. You cannot even taste them (BRENT approved) so that means something. I intentionally made this while March madness was going on so I didn’t have prying eyes on the ingredients I was using. This was INCREDIBLE. I’ll be making this 100X more. I copied her recipe below and added a few notes for refluxers! Go make this right now and report back! While you’re at it check out some more of her recipes! There are SO many I want to try.
Easy Healthy Peanut Butter Skillet Cookie
1 can low-sodium chickpeas — 15 oz. rinsed and drained.
3/4 cup GF or regular rolled oats
2/3 cup natural peanut butter — or substitute any other nut butter.
1/2 cup pure maple syrup
1 TBS pure vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup almond milk — any kind you like
1/3 cup semisweet chocolate chips — plus additional 2 tablespoons for sprinkling on top (use dairy free if needed or carob for reflux friendly)
Preheat the oven to 350 degrees F.
Lightly grease an 8-inch or ovenproof skillet or 8x8-inch baking pan with nonstick spray.
Use the bowl of a food processor fitted with a good blade, place the chickpeas, oats, peanut butter, maple syrup, vanilla extract, cinnamon, baking powder, salt, and milk. Blend until mostly smooth.
Remove the lid and scrape down the sides of the bowl, then blend for an additional 2 minutes until very well combined and smooth.
The batter will be very sticky and thick. Fold in 1/3 cup chocolate chips or carob chips. Scrape the mixture into the prepared skillet and sprinkle the remaining 2 tablespoons chocolate chips over the top.
If using a skillet, bake for 25 to 30 minutes until the top is dry to the touch and a toothpick inserted in the center comes out clean with just a few crumbs clinging to it.
If using an 8x8-inch pan, begin checking for doneness at 20 minutes. Do not overbake or the cookie will taste dry. Place on a wire rack to cool. Slice and serve.
I served mine with nadamoo Ice Cream!
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