Are you looking for a cookie recipe that is healthy AND delicious?
Well, look no further!
This soft and gooey peanut butter skillet is a little piece of heaven with every single bite…
Peanut butter and chocolate, is there a better duo??
I don’t think so.
Looking at this masterpiece of a dessert you’d never guess it’s healthy…and neither did my husband.
My hubby isn’t usually into the “healthier version” of something, like NEVER.
To my surprise when he saw this sitting on the counter he couldn’t resist trying a bite…or two…or five.
I couldn’t believe it.
This is a husband approved recipe. I repeat this is a husband approved recipe!!
There’s no doubt in my mind that if he loves it, so will you.
The best part of this recipe is that you can throw all the ingredients into a food processor, and BAM just like that you’re almost done.
Seriously, it’s that easy.
Let’s get to the recipe!
- 1 can (15 oz) chickpeas drained and rinsed
- 1/2 cup old-fashioned rolled oats
- 1/3 cup maple syrup
- 2/3 cup creamy peanut butter
- 3/4 tsp baking powder
- a pinch of pink salt
- 1/3 cup water
- 1/2 cup chocolate chips
First, preheat the oven to 350 degrees, and grease a 5-inch skillet. (You can do a skillet that is slightly larger simply adjust the cooking time as necessary.)
Then, add all of the ingredients besides the chocolate chips to a food processor.
Blend until the batter is smooth. This may require scrapping the sides of the food processor until all the chickpeas are broken down completely.
Now, add the chocolate chips folding them into the batter.
Pour the batter into the greased skillet.
It should look something like this.
Put the cookie skillet into the oven for 30-35 minutes, then enjoy!
I like to eat mine all by itself but I’m sure it’d pair lovely with some vanilla bean ice cream…
This is what dreams are made of.