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    Home » Recipe » Diet » Dairy-Free » Chunky Monkey Cookie Skillet (dairy-free, gluten-free, refined sugar free)

    Posted on: Jun 27, 2017 · Modified: Mar 24, 2020 by honeywhatscooking · 10 Comments

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

    3 shares
    Jump to Recipe

    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!

    preheat

    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).
    No ratings yet
    Author: Nisha @ honeywhatscooking (inspired by ChocolateCoveredKatie)
    Pin Recipe Print Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Dessert
    Servings 12 servings

    Ingredients
      

    • Chickpeas – 1, 15 oz. can
    • Organic Old-Fashioned Oats – ¾ cup
    • Organic Egg - 1
    • Coconut Oil – ¼ cup
    • Very Ripe Banana – ½ cup mashed, about 1 ½ bananas
    • Pure Maple Syrup – ¼ cup
    • Pure Vanilla Extract – 2 tsp
    • Baking Soda – 1 tsp
    • Salt – ¼ tsp
    • Dark Chocolate Chips – 1 cup
    • Walnuts – ½ cup chopped

    Instructions
     

    • Preheat oven to 350 degrees.

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

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

      </br>
    • Now give the processor a whirl and let all the ingredients combine.

      </br>
    • Transfer the batter to a large bowl. Add the chocolate chips and walnuts.

      </br>
    • Fold gently. Do not over mix.

      </br>
    • 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

    Pin for later!
    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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    Reader Interactions

    Comments

    1. allie says

      June 28, 2017 at 7:57 am

      Hi Nisha - Amazing treat and healthy too!! Yum!

      Reply
      • honeywhatscooking says

        June 28, 2017 at 11:28 am

        Thanks Allie. I'm sure the chocolate is a good amount of fat, but it's not as terrible as the real thing. 🙂

        Reply
    2. Tanvi says

      June 28, 2017 at 9:44 am

      I am intrigued. I wouldn't lie and say I will make it, but if served I will definitely try it 🙂

      ❥ tanvii.com

      Reply
      • honeywhatscooking says

        June 28, 2017 at 11:27 am

        Haha.. it's okay. I wasn't sure at first either, but then I figured I'll try it and I was very pleasantly surprised. 🙂

        Reply
    3. John/Kitchen Riffs says

      June 28, 2017 at 12:44 pm

      What a fabulous idea! Love that flavor of ice cream -- how creative to do a cookie/skillet version of it. Thanks!

      Reply
      • honeywhatscooking says

        June 28, 2017 at 1:10 pm

        Thanks so much John! Yeah, what's not to love about Chunky Monkey? Appreciate it!

        Reply
    4. Anu - My Ginger Garlic Kitchen says

      June 29, 2017 at 4:13 am

      Hello Nisha! Your skilled cookie looks scrumptious. Love anything chocolates, oats and chickpeas, so I can tell I am gonna love this. Thanks for stopping by! 🙂

      Reply
      • honeywhatscooking says

        July 03, 2017 at 12:45 am

        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
    5. Caras Kitchen says

      July 04, 2017 at 3:34 pm

      wow! A high protien cookie thats awesome! need to try this

      Reply
      • honeywhatscooking says

        July 08, 2017 at 2:58 pm

        Yup.. a little bit goes a long way, so you don't need much! 🙂

        Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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