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
Ingredients
Scale
- 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)
Instructions
- 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!