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PB + J Chocolate Chip Cookie Skillet

A 5 minute make, a one skillet gooey and decadent cookie with swirls of jam and nut butter. If you want to make your own chocolate chips it's a way to choose the ingredients you want, keep them fair trade and allergy friendly, or make them from scratch when you don't have any!
Course: Dessert
Cuisine: American
Keyword: allergy friendly, chocolate chip, cookie, dairy free, gluten free, skillet
Servings: 8 Slices

Equipment

  • 1 8" Cast Iron Skillet Or any oven proof dish of the same size

Ingredients

For the Skillet Cookie

  • 3 tbsp Soft coconut oil Butter also works well if you don't need dairy free
  • 6 tbsp Honey or maple syrup
  • 1 Egg
  • 1 Cup Ground oats/oat flour
  • ½ Cup Chocolate Chips Either shop bought or make your own!
  • Pinch Salt
  • 4 tbsp "dollops" Jam
  • 4 tbsp "dollops" Sun Butter, Almond or any nut nutter
  • ½ tsp Vanilla Extract

For the Chocolate Chips (Optional)

  • 2 tbsp Coconut Oil
  • 1 tbsp Nut or seed butter
  • 1 tbsp Honey or maple
  • ¼ Cup Fairtrade Cocoa

Instructions

For the Chocolate Chips

    • Just add all the ingredients to a small pan over a low heat.
    • Line a freezer safe plate with parchment paper and pop it in the freezer to pre cool. (This just sets the chocolate chips faster.)
    • Slowly melt everything together in the pan while stirring, until you have a smooth chocolate liquid.
    • Spoon or pour it out onto the parchment paper covered plate. Fold the parchment over the top to stop it spreading and contain the chocolate slab.
    • Put the chocolate in the freezer for about 15 minutes or until it’s solid.
    • Use a sharp knife to chop it into chips and return to the freezer until you're ready to use them.

    For the Skillet Cookie

    • If you’re starting with whole oats, grind them in a food processor or blender until you have a fine oat flour.
    • Then mix the honey and oil together in a bowl with a fork.
    • Crack the egg and whisk it with the vanilla, into the honey mixture till it’s all combined.
    • Stir in the oat flour and salt and when it’s an even batter, stir in the chocolate chips!
    • Spread the batter into the lined 8-10 inch skillet.
    • Dollop the jam and nut butter on top of the batter, alternating them around the cookie. Then use a pointed end of a knife or a tooth pick to swirl them around!
    • Bake the skillet cookie for 20-30 mins at 350F /170C or until just firm to the touch (it won’t be firm on the swirls so find a bit that’s actual cookie).
    • Slice, serve and eat the cookie skillet hot with ice cream or cool it and eat the next day. Whatever you don't eat can be transferred to a sealed container for 3-4 days.