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How to make:

Chocolate Chip Peanut Butter Skillet Cookie (vegan & gluten-free)

What’s better than a giant cookie? A giant Chocolate Chip Peanut Butter Skillet Cookie! It’s rich and fudgy, but made a bit healthier using oats and lentils. Vegan & gluten-free!

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
10 1x
Rating: 5 from 1 reviews



  1. Preheat oven to 350F. Grease a 10 or 12-inch oven-safe skillet* with cooking spray.
  2. In a saucepan, add lentils and 1 ½ cups water. Bring to a boil; reduce heat to simmer and cover. Cook for 15 minutes, until lentils are tender.
  3. In a food processor, add oats, peanut powder, baking powder, baking soda, and salt. Blend until a fine flour forms. Add cooked lentils, sugar, applesauce, non-dairy milk, peanut butter, and vanilla. Blend until a smooth batter forms. Add chocolate chips; stir to evenly distribute through the batter.
  4. Pour batter into greased skillet. Bake for 25-28 minutes, until cookie is cooked through but still fudgy. Reduce cooking time for an even fudgier cookie.
  5. Remove from oven; let cool for 5-10 minutes. Slice to serve and top with scoops of So Delicious Dairy Free Peanut Butter Swirl Mousse.


*I use a cast iron skillet. You can also use a cake pan.