Vegan Skillet Peanut Butter Chocolate Chip Cookie

This cookie is a delicious and easy to make dessert. The secret ingredient in this recipe? White beans! Adding white beans to the cookie dough makes it moist and chewy while adding some protein and fiber too.

Serve warm with Nick’s Vanilla ice cream for an extra special treat!

Prep: 10 mins. | Total: 35 mins.

Ingredients

• 1 1/2 cup white beans, canned, drained and rinsed

• 2/3 cup peanut butter, creamy

• 1/2 cup maple syrup

• 2 tsp vanilla extract

• 1/3 cup almond milk, unsweetened

• 3/4 cup oats, quick-cook

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup chocolate chips, dark

Instructions

Preheat oven to 350° F and grease an 8" cast-iron skillet (you can use extra virgin olive oil to lightly oil the skillet). Alternatively, you could use a well-greased round pie dish.

• Add beans, peanut butter, maple syrup, vanilla, and almond milk to a food processor and run until smooth.

• Add oats, baking powder, and salt and pulse until combined. Scrape down sides of the container.

• Pulse in chocolate chips.

• Spread dough in the greased skillet and bake in the oven for 25-30 minutes.

• Remove from oven and let stand for 10 minutes before slicing and serving - it will be hard to wait!

  ENJOY!