Description
A soft, gooey one-pan skillet cookie made with peanut butter, Greek yogurt, honey and oat flour, baked with chocolate chips until set at the edges and melty in the center.
Ingredients
1/2 cup (130 g) creamy peanut butter
1/2 cup (120 g) plain Greek yogurt
1/4 cup (85 g) honey
1 large egg
1 teaspoon vanilla extract
1 cup (95 g) oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips, plus 2 tablespoons for the top
Instructions
1. Preheat the oven to 350°F. Lightly grease a 10 inch oven-safe skillet.
2. In a large bowl, whisk the peanut butter, Greek yogurt, honey, egg and vanilla until smooth.
3. Stir in the oat flour, baking soda and salt until a thick, scoopable batter forms.
4. Fold in 1/2 cup of the chocolate chips.
5. Spread the batter evenly into the skillet and press the remaining 2 tablespoons of chocolate chips on top.
6. Bake for 18 to 22 minutes, until the edges are set and golden and the center looks just barely set. Slightly underbake for an extra gooey center.
7. Cool in the skillet for 10 minutes, then serve warm in wedges or straight from the pan with a spoon.
Notes
No source with a tested skillet version using these amounts could be opened. This recipe adapts the Poulef peanut butter Greek yogurt cookie base (peanut butter, Greek yogurt, honey, oat flour, chocolate chips, 350°F) with an egg and baking soda added for a skillet, and the bake time follows Poulef’s baked blondie bars (18 to 22 minutes). Amounts were developed for Poulef. It is untested, so test it once before publishing.
Make oat flour by blending old-fashioned rolled oats until fine.
Yield (8 wedges) and nutrition are estimates.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 272
- Sugar: 18g
- Sodium: 218mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 26mg