Home » All Recipes » Cookies » Chocolate Chip Peanut Butter Skillet Cookie (wheat free, vegan)
by Baker BettieSeptember 24, 2013
You’ll never believe how simple this wheat free vegan cookie recipe is! A peanut butter chocolate chip oatmeal skillet cookie. The skillet cookie cake is dense, chewy, and gooey and doesn’t have any weird ingredients in it! You probably have all of the ingredients on hand already!
I’m currently in full veg out mode. Lounging in bed way longer than anyone should ever stay in bed, watching Orange is the New Black, sipping my mug of coffee, and occasionally reaching over to pet my purring kitty. I need this today. My body is saying, “Thank you. Quit abusing me please!”
I have a week off of school (though I am still working most nights) and I plan to use it to recuperate from my sleep deprivation and to bake as much and as leisurely as possible.
I’ve been playing with oat flour a lot lately. I’m pretty into it. It gives baked goods a really lovely rustic texture and the perfect amount of chew.
It is also a great flour to use in vegan baking because oat flour has a much higher protein content than wheat flour which is helpful since we are nixing the eggs. I also love it in gluten free baking because the end result never feels like an alternative recipe.
Oats are a familiar flavor and texture for people and I think they feel less intimidating than some other alternative flours.
Making your own oat flour is so easy! All you have to do is put rolled oats (certified gluten free of course if you are gluten intolerant!) in a blender or food processor and pulse until it is the consistency of flour. The time for this will vary depending on the strength of your kitchen appliance.
Then, I always sift the flour. I don’t have a great blender so there is always a good deal of oat crumb that is too big to go through the sifter. So I add all of the bigger crumb back into the blender for one more whirl through, sift again, and store it all in an airtight container.
Of course you can always buy oat flour in the store. It’s a little pricier than making it yourself but a little more convenient if you don’t want to pull out your blender.
I really want you guys to try this recipe. Even if you aren’t vegan or gluten free. I promise it does not taste like an alternative to a traditional cookie. It is an amazingly simple and delicious dessert that just so happens to be vegan and gluten free.
And while you’re at it, you should check out these brownies and banana bread that I made with oat flour too. They just so happen to be vegan and gluten free as well and that bread has been blowing up like crazy on pinterest. Oat flour. Get into it.
Yield: 8 Servings
Chocolate Chip Peanut Butter Skillet Cookie
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
This skillet cookie cake is dense, chewy, and gooey and doesn't have any weird ingredients in it!
Ingredients
- 1 cup your favorite vanilla yogurt (I used SoDelicious Non Dairy Coconut Milk yogurt)
- 1/2 cup peanut butter
- 3/4 cup brown sugar
- 1 tsp baking soda
- 2 1/4 cups oat flour (make sure they are certified gluten free if you have a gluten intolerance)
- 8 oz dark chocolate chips or chunks
Instructions
- Preheat oven to 350ºF.
- In a large bowl, combine yogurt, peanut butter, and brown sugar and mix until well combined.
- Add the baking soda, and oat flour and and mix until combined (the batter will be thick)
- Fold in the chocolate chips or chunks.
- Using clean hands, pat the mixture into a 10" cast iron skillet or baking dish (mixture will be thick).
- Bake for 20-25 minutes, until a toothpick comes out clean.
Nutrition Information:
Amount Per Serving:Calories: 432
All Recipes Cookies Gluten Free Vegan
21 commentsLeave a Comment »
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Jennie @themessybakerblog —Reply
This cookie looks perfect. I love its rustic characteristics and the fact that you can see the coarse flour. Beautiful!
Sarah Berry —Reply
Oooh these sound so yummy! I play a lot with oat flour too, mostly for my dogs who are allergic to wheat. I fully intend to find an excuse to make these this weekend! Breakfast maybe? They are oats… 😉
Anita at Hungry Couple —Reply
You pretty much had my full attention at peanut butter. 🙂
Kayle (The Cooking Actress) —Reply
Mmmm I love oat flour! This skillet cookie looks increeeedible.
I’m so glad you had a little time (semi) off!
Chari S. —Reply
This recipe rocked my world. I’ve made it three days in a row. Don’t judge.
Baker Bettie —Reply
There is no reason to judge about that! I’m so glad you are loving it so much! That makes me really happy!
jordana —Reply
do you have any vegan substitutions for the vanilla yogurt?
Baker Bettie —Reply
Hi Jordana,
The kind I suggest in the recipe and that I used, SoDelicious Coconut Milk yogurt, is vegan. It works great and tastes delicious too. There are also various kinds of other vegan yogurts that are pretty easy to find.
Yaritza —Reply
For making your own oat flour, does it matter if it’s either old-fashioned or quick oats?
Baker Bettie —Reply
You can use either one Yaritza!
Yaritza —Reply
Great! Thanks for responding. 🙂
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LY —Reply
Would it be possible to use all purpose flour instead of oat flour?
Baker Bettie —Reply
Hi LY, unfortunately for this recipe all purpose flour will not work. The ratios will be off.
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Chari —Reply
I’ve made this recipe several times now, and we just love it. Thank you!!!
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Sarah —Reply
Hey Kristen! It’s Sarah Waltz! Long time no see! We are going to be stuck inside this weekend due to a winter storm and want to have something sweet on hand while we binge watch The Magicians. Can I use any old skillet to make this or does it need to be a cast iron?
I love your website and recipes! I hope all is well with you and your hubby. My partner and I follow you on instagram (we’re @awestrek) and enjoy seeing the awesome food you cook up!
Baker Bettie —Reply
So sorry I didn’t see this sooner Sarah!! Hope all is well with you! You can definitely use any skillet for this!
Paz —Reply
Thank you so much! I’ve always wanted to make a skillet cookie, but I try to keep a kosher kitchen. I only have one cast iron skillet which is designated “meat” so I don’t bake (or cook anything dairy) in it. Because this is vegan and not dairy, it will be no problem. So excited to try this and so glad I found your site.
Baker Bettie —Reply
You’re welcome!
