Gluten Free Peanut Butter Skillet Cookie

This gluten free peanut butter skillet cookie is a thick, moist and delicious cookie dessert!  It's such and easy cookie dessert recipe – just mix, bake and devour!  Bonus, it’s gluten-free and there's a low-carb option as well!

Heyyy, I’ve got a delicious and easy dessert recipe for you today.  

As many of you know I’m not really a dessert girl but it’s not about me – it’s about the community.  And that’s you!

So allow me to introduce this thick and chewy Peanut Butter Chocolate Chip Skillet Cookie!  She’s pretty amazing… all soft and moist and full of sweet nutty deliciousness.  

This skillet cookie has become a favorite in my house, not only is it tasty, but I always have all the ingredients on hand.  Plus, it only takes a few minutes to mix up the batter and less than 20 minutes to bake.

AND she’s also gluten free.  Yes – we’re definitely winning today my friend!

There’s so much to love about this peanut butter skillet cookie…

• There’s no measuring of individual cookies – just pour the batter into the skillet and bake.
• Since we’re using almond flour (and not that much of it) – the carb count is definitely lower.
• It’s never dry and cakey. The melted butter, peanut butter and low amount of almond flour keeps this peanut butter cookie moist and chewy.
• You can make it low-carb/keto friendly with just a few easy swaps. (Yes, really: keto peanut butter cookies!)

I baked mine in a 10-inch cast iron skillet which is ideal, but you could also use a 9x9 baking dish as well. 

Let’s get baking – shall we…

Here’s how to make a Peanut Butter Skillet Cookie:

Preheat the oven to 350 degrees.

Using the paddle attachment on an electric stand mixer, cream the butter and sugar together.  Scrape down the sides as you mix (this will take 2-3 minutes).

Add the peanut butter, egg, and vanilla and mix slowly mix together, scraping down the sides of the bowl.

Mix together the flour, baking soda, and salt in a separate bowl.  Then add it to the batter mixture all at once and mix until just incorporated. 

Next, mix in the chocolate chips.

Spray an ovenproof skillet (I like to use a cast iron skillet) lightly with nonstick spray.  Pour the batter into the skillet and spread evenly with a spatula.  

I like to sprinkle the top with a few chocolate chips and press them down into the batter slightly - it just makes it looks prettier and who can complain about more chocolate! 😀

Bake at 350 degrees for 16-20 minutes (I like mine more moist so I bake it for 16 minutes) or until just set.  Allow the cookie to cool for 20-30 minutes in the pan.

Personally, I like a dense and chewy peanut butter cookie.  The dry and crispy versions are just not my favorite.  By adding enough fat aka butter and not overcooking – this sweet treat comes out moist and yummy every time. 

This quick and easy skillet cookie is sure to make the cut for your regularly scheduled desserts all year round.  It's the perfect sweet treat when you're craving something warm, gooey and scrumptious!  Happy desserting my friend!!

You may also like this Apple Crisp With Oatmeal, these Baked Nutella S'mores, or this Pear Bourbon Skillet Crisp!