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Chunky Monkey Cookie Skillet (dairy-free, gluten-free, refined sugar free)

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My inspiration behind this Chunky Monkey Cookie Skillet comes to you from Ben & Jerry’s Chunky Monkey ice-cream. Yes, it’s the one made with banana, walnuts and chocolate chips.Chunky Monkey Skillet Cookie

It’s one of my favorite ice-cream flavors.  Chunky Monkey Cookie Skillet

For this Chunky Monkey Cookie Skillet I used oats and chickpeas (trust me, you can’t taste it) as a base for this recipe.
Chunky Monkey Cookie Skillet

I then add banana, eggs, maple syrup, coconut oil, and blend all the ingredients in a food processor, followed by walnuts and chocolate chips to stir. Chunky Monkey Cookie Skillet

I decided to have my family try this recipe and they weren’t able to taste the chickpeas at all. Additinally, this cookie skillet is dairy-free, gluten-free and refined sugar free.

Tastes amazing, and for a little more indulgence, top with whipped cream or coconut whipped cream for a dairy-free option. I bet you can turn these into Chunky Monkey Cookies as well. Enjoy!

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Chunky Monkey Cookie Skillet (dairy-free, gluten-free, refined sugar free)

A healthy cookie skillet made with chickpeas, and you don't taste the chickpeas (I promise).
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Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course Dessert
Servings: 12 servings
Calories:
Author: Nisha @ honeywhatscooking (inspired by ChocolateCoveredKatie)

Ingredients

  • Chickpeas – 1 15 oz. can
  • Organic Old-Fashioned Oats – 3/4 cup
  • Organic Egg - 1
  • Coconut Oil – 1/4 cup
  • Very Ripe Banana – 1/2 cup mashed about 1 1/2 bananas
  • Pure Maple Syrup – 1/4 cup
  • Pure Vanilla Extract – 2 tsp
  • Baking Soda – 1 tsp
  • Salt – 1/4 tsp
  • Dark Chocolate Chips – 1 cup
  • Walnuts – 1/2 cup chopped

Instructions

  • Preheat oven to 350 degrees.

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  • Spray 10” cast-iron skillet with coconut oil spray.

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  • In a food processor, combine all the ingredients above except the chocolate chips and walnuts.

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  • Now give the processor a whirl and let all the ingredients combine.

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  • Transfer the batter to a large bowl. Add the chocolate chips and walnuts.

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  • Fold gently. Do not over mix.

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  • Pour batter into skillet. Spread out.

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  • Into the oven for 25 minutes. You want to start checking at the 20 minute mark and then every 5 minutes.

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  • Done. Serve immediately. Top with coconut whipped cream for more indulgence.

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Notes

The skillet cookie tastes best warm - straight out of the oven. The next day the cookie skillet is still moist, but it tastes best cold. Enjoy!
* For a dairy-free topping, you can make coconut whipped cream using chilled canned coconut milk.
** For a 100% refined sugar free option - use a chocolate brand that doesn't contain refined sugar.
*** For a 100% gluten free option, ensure the oats and chickpeas are gluten-free.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

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Chunky Monkey Cookie Skillet - dairy free, gluten free, refined sugar free.

Have you ever made a healthy cookie skillet? What did you substitute?

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Comments

    • honeywhatscooking says

      Thanks Anu. Glad you liked it. I really wanna try your Rose Masala Chai, but I’m lactose intolerant. I may try it with almond milk, but I know the results won’t be the same. Thanks so much!

      Reply

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