Gluten Free Peanut Butter Cup Cookie Skillet
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This Gluten Free Peanut Butter Cup Cookie Skillet is dense, gooey, and irresistibly delicious!
It’s also dairy free and refined sugar free, made with homemade dark chocolate peanut butter cups!
There is nothing better than a warm, gooey, dense cookie, except when you top it with a cold scoop of vanilla ice cream!
Why You’ll Love This Gluten Free Peanut Butter Cup Cookie Skillet
- It’s gluten free, dairy free, and refined sugar free
- It’s bursting with peanut butter cup flavor
- It’s made with homemade peanut butter cups, so you don’t have to worry about the palm oil / vegetable oil, and added sugars from packaged Reese’s
- It’s dense and gooey with all that melted chocolate
- It tastes just as good cold! I put leftovers in the fridge and it makes it even more thick and leaves you “mmming” with every bite
- If you’re looking for another fun cookie skillet flavor, check out my pumpkin smores cookie skillet!
Ingredients
- 2 whole Eggs
- 1/2 cup Coconut Sugar, Or brown sugar substitute
- 1/2 cup Creamy Peanut Butter, Or nut butter of choice
- 1 tsp Vanilla Extract
- 3/4 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/2 cup Dark Chocolate Peanut Butter Cups
How to Make Gluten Free Peanut Butter Cup Cookie Skillet
- Make homemade peanut butter cups first
- Melt chocolate with a pinch of coconut oil
- Spoon a bit to coat the bottom of a mini muffin liner, and tilt to the sides to allow chocolate to run up the sides
- Place in the freezer for 10 minutes until chocolate is hardened
- Mix pb filling ingredients together
- Press into hardened chocolate base, then top with more melted chocolate, and back to the freezer for 15 minutes until firm to the touch
- Grease and 8″ cookie skillet with nonstick spray or coconut oil
- Whisk eggs & sugar together, then whisk in peanut butter & vanilla
- Fold in dry ingredients, then chocolate chips
- Top with chopped peanut butter cups
- Bake at 350 for 20-22minutes, top with flakey sea salt and enjoy!
- Store leftovers in the fridge. It tastes just as amazing cold!
Variations for Dietary Preferences
- Eggs – I haven’t tried for certain, but 2 flax eggs should work well here
- Coconut sugar – can sub brown sugar or brown sugar substitute like Lakanto brand
- Peanut Butter – feel free to sub any nut butter! My Original Gooey Cookie Skillet uses almond butter, and it tastes phenomenal
- PB cups – feel free to use store bought! I like Justins Organic brand or Unreal Snacks
I love Nadamoo brand Coconut Ice Cream for a dairy free alternative!
If you make this Gluten Free Peanut Butter Cup Cookie Skillet I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 2 whole Eggs
- 1/2 cup Coconut Sugar
- 1/2 cup Creamy Peanut Butter
- 1 tsp Vanilla Extract
- 3/4 cup Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
Dark Chocolate Peanut Butter Cups
- 1/2 cup dark chocolate
- 1 tsp coconut oil
- 1/4 cup creamy peanut butter
- 2 tbsp vanilla protein powder
- 1 tbsp pure maple syrup
- 1 tbsp melted coconut oil
Instructions
- Make homemade peanut butter cups first
- Melt chocolate with a pinch of coconut oil
- Spoon a bit to coat the bottom of a mini muffin liner, and tilt to the sides to allow chocolate to run up the sides
- Place in the freezer for 10 minutes until chocolate is hardened
- Mix pb filling ingredients together
- Press into hardened chocolate base, then top with more melted chocolate, and back to the freezer for 15 minutes until firm to the touch
- Grease and 8″ cookie skillet with nonstick spray or coconut oil
- Whisk eggs & sugar together, then whisk in peanut butter & vanilla
- Fold in dry ingredients, then chocolate chips
- Top with chopped peanut butter cups
- Bake at 350 for 20-22minutes, top with flakey sea salt and enjoy!
- Store leftovers in the fridge. It tastes just as amazing cold!