Banana Peanut Butter Cookie Skillet

Banana Peanut Butter Cookie Skillet

This vegan, zero sugar added, gluten-free cookie is the perfect for a crowd!

Peanut Butter Banana Cookie Skillet

Hi.

You need this in your life.

That’s all I got.

I 100% almost posted this as is but I decided you might want a little more something something. You know what I mean? I don’t even know what I mean.

You see, this cookie is so delicious that it really needs no introduction. I promise, I’m not being cocky. I’m just that confident in this cookie. Everyone needs a loyal fan, you know?

Think banana bread made love to peanut butter cake and this cookie skillet was born.

It lasted all of two days in my household. Mainly because I had to wait to take pictures of it. Otherwise, I’m pretty sure it would have been gone in one day.

YOLO

I REALLY hope you love this recipe as much as my family does! If you decide to make it, please do share your creation on Instagram by tagging #ahealthyharmony @ahealthyharmony. Your support means the world and I’d love to show you mine!

Peanut Butter Banana Cookie Skillet

This vegan, zero sugar added, gluten-free cookie is the perfect for a crowd!

Course Dessert
Keyword gluten free, healthy, low-carb, sugar free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 servings
Author Kelly

Ingredients

  • 2 tbsp Flaxseeds
  • 3 small Bananas *235g, mashed
  • 1 cup Peanut Butter //alt. use any nut or seed butter
  • 3 tbsp Coconut Oil
  • 1 1/2 tsp Vanilla Extract
  • 1 1/2 cup Almond Flour
  • 2 tbsp Coconut Flour
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Grease your cast iron skillet if it isn't greased already and set aside.

  2. In a large bowl, mix together the wet ingredients until slightly fluffy. About 1 minute.

  3. Add the dry ingredients except for the cinnamon and mix until just combined.

  4. Fold in the cinnamon with a spatula before pressing the dough into the cast iron.

  5. Bake for 18-20 minutes. The center will still be soft but a toothpick should pull out clean.

  6. Let the cookie cool completely in the skillet before slicing and serving. About 30-60 minutes. Or you can be like me and eat it immediately with a spoon right out of the skillet.



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