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Peanut Butter Chocolate Chip Skillet Cookie

2
10 min
30 min
  • ¼ cup creamy all-natural peanut butter
  • ¼ cup raw golden coconut sugar
  • 2 TBSP almond milk (or milk of choice)
  • 1 large egg + 1 large egg white, lightly beaten
  • 1 tsp vanilla extract
  • ½ tsp sea salt
  • 2/3 cup Optimum Nutrition Gold Standard Whey in Chocolate Peanut Butter flavor (about 85 g)
  • 2 TBSP coconut flour
  • ½ tsp baking soda
  • 3 TBSP dark chocolate chips, divided
  • Spray oil for greasing pan

Optional: Scoop of vanilla ice cream or frozen yogurt for serving

 

Equipment needed:

8-inch Cast Iron Skillet

Directions

  1. Preheat oven to 350
  2. Spray 8-inch cast iron skillet with nonstick spray oil, such as avocado oil
  3. In a medium mixing bowl, whisk together peanut butter, coconut sugar, almond milk, eggs, vanilla & sea salt until creamy
  4. Using a wooden spoon, stir in dry ingredients: whey, coconut flour and baking soda. Mixture will be sticky – allow to sit for 3-5 minutes to rest before folding in 2 TBSP of the chocolate chips.
  5. Using the back of the wooden spoon or a rubber spatula spread the dough into the bottom of your prepared cast iron skillet. Sprinkle the remaining 1 TBSP chocolate chips over the top and place in the 350 degree oven to bake for 8-10 minutes.
  6. Remove from oven and serve warm. Top with a scoop of your favorite vanilla ice cream or frozen yogurt if you wish!