Salted Peanut Butter Skillet Cookie {Gluten Free}

Cookies are amazing, but skillet cookies are ten times more amazing! This simple Salted Peanut Butter Skillet Cookie is the warm, gooey cookie you can eat with a spoon and it's ready in no time and with little effort. Now that's a treat!

What's better than a cookie? One giant cookie, right?

Well after you taste this delicious Salted Peanut Butter Skillet Cookie, that is exactly what you will be thinking!

Gooey and shareable, plus perfect with a big scoop of vanilla ice cream. That is what's so amazing about a skillet cookie!

Why you will love this recipe:

• It uses lots of pantry staples and common ingredients. I love when I want to make a recipe and I already have everything I need. This Peanut Butter Skillet Cookie uses ingredients that just about everyone has on hand almost all of the time. Almond flour may not be as common for everyone, but for anyone who can't have gluten, it is a household ingredient for sure.
• The texture. Gooey centers are what skillet cookies were meant to have. This is not the type of cookie you grab with your hands and that is ok.
• It's gluten free! If you can't have gluten, this is a baked good you will want to keep in your back pocket. But even those who can have gluten will love digging in--everyone is happy!

Ingredients you will need:

• Almond Flour: Make sure you have the flour and not almond meal. Almond meal is much more coarse and will not hold together in this recipe quite as well.
• Salted butter: I opted for the salted butter for the salted peanut butter skillet cookie, but if you don't have salted, you can just use unsalted and double the salt in the recipe to ½ tsp.
• Egg
• Sweeteners: I chose a combination of brown sugar and maple syrup. Both have rich flavors that help round out this skillet cookie. You could use honey instead of the maple syrup.
• Peanut butter: I opt for the natural, super drippy kind. This stirs really well and easily into recipes. You could technically try this using an almond butter or even cashew butter.
• Vanilla
• Baking Soda: this will give your cookie a slight lift. Make sure it is fresh!
• Sea salt: I prefer sea salt to table salt.

Notes:

• Almond flour, even the finest can still be a slight bit gritty. The cookie may have a bit of that texture that comes through. Still tastes AMAZING if you ask me.
• I use natural creamy peanut butter--the kind you have to stir. I recommend it in any recipe. It's much thinner and easy to stir. I find the store brand I get is a great price and does the job well. I use Kroger brand a lot! Crazy Richard's is my other FAVORITE.
• If you only have unsalted butter, just increase the amount of salt you add to ½ teaspoon instead.
• I bake mine 18-20 minutes so it still has a gooey center. If that is not for you, cook it closer to 22 minutes or so.

Interested in even more skillet cookie recipes?? I have been eyeing this one from Kroll's Korner for a bit. It is definitely going to happen asap! I am thinking we need an entire week of skillet cookies, right??

Other recipes you will love:

• Coconut Almond Chocolate Chunk Skillet Cookie
• Gluten Free Blondies
• Gluten Free Almond Flour Banana Muffins
• Rosemary Orange Cookies {Gluten Free}
• Chocolate Chunk Avocado Brownies
• Nutella Crumble Bars

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

Salted Peanut Butter Skillet Cookie

Cookies are amazing, but skillet cookies are ten times more amazing! This simple Salted Peanut Butter Skillet Cookie is the warm, gooey cookie you can eat with a spoon and it's ready in no time and with little effort. Now that's a treat!

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Calories: 289kcal

Author: Lorie Yarro

Ingredients 

1x2x3x

• ▢ 1 egg
• ▢ ¼ c salted butter, melted
• ▢ ½ c peanut butter
• ▢ ¼ c brown sugar
• ▢ ¼ c maple syrup
• ▢ 1 c almond flour
• ▢ 1 T milk of choice
• ▢ ¼ teaspoon sea salt plus more for top if desired
• ▢ ¼ teaspoon baking soda
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F.
• In a medium bowl, whisk egg to beat.
• Add in maple, butter, vanilla, and milk and whisk. Add brown sugar and whisk.
• Stir in peanut butter to combine.
• In another bowl, combine, almond flour, baking soda, and sea salt and stir.
• Add dry ingredients to wet ingredients and stir to combine.
• Pour dough into an 8" cast iron skillet coated with desired oil to season.
• Sprinkle extra sea salt over the dough.
• Bake for about 18-20 minutes or until edges begin to brown and cookie is cooked through. (I like mine to be a bit gooey still so I can eat it with a spoon, 18 minutes please!)
• Allow to cool for about 10-15 minutes before eating. (Ha, like that is gonna happen...)

Notes

• Almond flour, even the finest can still be a slight bit gritty. The cookie my have a bit of that texture that comes through. Still tastes AMAZING if you ask me.
• I use natural creamy peanut butter--the kind you have to stir. I recommend it in any recipe. It's much thinner and easy to stir. I find the store brand I get is a great price and does the job well. I use Kroger brand a lot! Crazy Richard's is my other FAVORITE.
• I bake mine 18-20 minutes so it still has a gooey center. If that is not for you, cook it closer to 22 minutes or so.

Nutrition

Calories: 289kcal | Carbohydrates: 20g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 144mg | Fiber: 2g | Sugar: 15g | Vitamin A: 207IU | Calcium: 60mg | Iron: 1mg

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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