Peanut Butter Cheesecake Cookie Skillet (Gluten & Grain Free)
Author: 
Recipe type: Gluten Free, Grain Free, Sugar Free
Cuisine: Paleo, Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ cup (110g) butter or coconut oil
  • ½ cup (100g) granulated natural sweetener
  • 1 egg plus 1 egg yolk
  • 2 tablespoons milk of choice
  • 1 tablespoon peanut butter
  • 1 teaspoon vanilla powder or extract
  • 75g peanut flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • Pinch of salt
  • ⅓ cup (75g) dark chocolate chunks
  • Mascarpone or cream cheese⠀
Instructions
  1. Preheat your oven to 175ºC | 350ºF and lightly grease your skillet.
  2. Cream the butter and natural sweetener together until light and fluffy, then beat in the eggs, milk of choice, peanut butter and vanilla.
  3. Sift in the flours, baking powder and salt and beat until combined.’
  4. Stir in chocolate chips and pour half the dough onto the skillet, top with teaspoon-sized drops of the cream cheese, and top again with the remainging dough, using the back of a spatula to spread it evenly.
  5. Bake for 8-10 minutes, until browned along the edges but still gooey in the middle.
  6. Remove from oven and let sit for 5-10 minutes before serving with a drizzle of nut butter!⠀
Notes
*I like to use erythritol and stevia, though a blend would also work.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/peanut-butter-cheesecake-cookie-skillet-gluten-grain-free