Healthy oatmeal chocolate chip skillet cookie is made with no refined sugar, is dairy free, and perfectly chewy with crisp edges from a cast iron skillet.
*this post contains affiliate links. All opinions are my own.*
A few years ago Burken bought me a cast iron skillet for a Christmas present. Many of you are probably thinking, seriously? A cast iron skillet?
But that was honestly one of my favorite presents that year. I had wanted a cast iron skillet for a long time, so he did an amazing job with this one.
It had been quite some time since I had used this skillet and it was crying for some attention. I was scrolling through the ‘gram Saturday morning and came across a friend’s post.
Charlotte from Maple et Chocolat had posted this amazing looking skillet cookie stuffed with homemade caramel. Well, she’s doing a no refined sugar January and had asked for some cookie suggestions.
That instantly sparked my interest to create a healthy skillet cookie I knew she would love!
Healthy oatmeal chocolate chip skillet cookie: the base
I don’t know about you, but I truly love oatmeal cookies. There’s something about the chewy texture of the oatmeal that has me constantly reaching back into the cookie jar.
One of my favorite oatmeal cookies is full of butter and refined sugar. However, since we’re trying to help Charlotte out, I needed to focus on no refined sugar…and maybe less butter.
Enter the mighty chickpea. Yes, we’re using chickpeas in this healthy oatmeal chocolate chip skillet cookie. Just like this healthy confetti birthday cake, the chickpea gives the cookie so much extra moisture.
In place of butter I used an avocado {I hope you’re still with me on this skillet cookie!}. Avocados act just like butter with their healthy fats. Since they’re so mild, they take on the flavors you blend together.
With natural sugars like unsweetened applesauce and pure maple syrup, our cookie base is hitting the refined sugar free mark so far.
Healthy oatmeal chocolate chip skillet cookie: the add-ins
Of course we have to have loads of oatmeal for this skillet cookie. A combination of old fashioned oats and instant oats gives the cookie its chewiness.
To make this completely gluten free, I used my favorite 1:1 gluten free flour {meaning that you can use this gluten free flour just as you would regular, all purpose flour. No need to add in any xanthan gum}.
I love using King Author flour because it’s always such amazing quality. Plus they’re all about spreading the love for baking, which I am obviously on board for at all times!
The final add-in is, of course, our chocolate chips. Now, these do have refined sugar, but I felt since they were dark chocolate, they were a little better on the sugar scale.
If you’re looking to make this completely dairy free, make sure to buy dairy free chocolate chips.
If you’re really looking to go refined sugar free, I would highly suggest adding some chopped fresh apples, or maybe some fresh cranberries. Fresh fruit is a great natural sweetener, and would totally take care of the refined sugar aspect.
Healthy oatmeal chocolate chip skillet cookie: the final product
The crunchy exterior with the chewy center and gooey chocolate chips made this giant skillet cookie a new favorite.
I’m hoping Charlotte likes this one just as much as Burken and I have.
I will say though, ice cream on top of this ‘big-as-your-head’ oatmeal chocolate chip skillet cookie is best topped with ice cream {dairy free if necessary} that slowly melts into the cookie.
Take your pick: ice cream or no, but either way, you’ll be in love with this healthy oatmeal chocolate chip skillet cookie!
Looking for more delicious cookies? Check these out:
Gluten Free Pumpkin Spice Oatmeal Cookies
Vegan Cranberry Orange Shortbread Cookies
- 1 {15 oz} can garbanzo beans {not drained}
- 1 medium ripe avocado
- ½ cup unsweetened applesauce
- ¼ cup Silk unsweetened vanilla cashew milk
- 2 tsp. vanilla
- ½ cup pure maple syrup
- 2 eggs
- 1 ½ cups old fashioned oats
- ½ cup instant oats
- 1 cup King Arthur 1:1 gluten free flour
- ½ tsp. salt
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ¼ cup packed Truvia brown sugar blend
- ¾ cup dark chocolate chips*
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Preheat oven to 350°F and grease a 12” skillet with baking spray.**
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In the jar of a blender, add the garbanzo beans {and liquid}, avocado, applesauce, milk, vanilla, maple syrup, and eggs. Blend on low until smooth.
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In a large bowl, whisk together the oats, flour, salt, baking powder and soda and brown sugar. Pour the garbanzo bean mixture into the bowl and stir to combine. Stir in the chocolate chips.
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Pour the batter into the prepared skillet and bake for 40-42 minutes, until cookie starts to brown lightly around the edges. {don’t overbake!}
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Eat warm straight out of the skillet with vanilla ice cream, if desired.
*Note: use dairy free chocolate chips if making dairy free
**Note: my skillet isn’t well seasoned yet, so I had to spray it, which I know is frowned upon. If you have a well seasoned skillet, you shouldn’t need spray.
