Peanut Butter Cheesecake Cookie Skillet (Gluten & Grain Free)

Peanut Butter Cheesecake Cookie Skillet (Gluten & Grain Free)

This is for those of you who can never be bothered to wait for the cookie dough to rest in the fridge, and would rather shove spoonfuls of dough into your mouth over calmly spooning it onto a baking tray. I feel ya, I can be one of those too! So much so that about 1/4 of the cookie dough never makes it into the oven 😉

It’s a perfect rainy day dessert, where I just hide under a blanket with this cookie and watch one too many episodes on Netflix – you know, when it decides to ask you if you’re still there and watching because you haven’t moved in the last few hours? Ya, that’s me as soon as there is some chill in the air.

I’ve been really getting into stevia and erythritol recently, as both are basically zero calories and don’t spike blood sugar levels like using something like actual sugar, coconut sugar, or maple syrup would.

This cookie skillet is:

  • Gluten free
  • Grain free
  • Low carb
  • Sugar free & naturally sweetened
  • Peanut butter-y
  • Chocolate chip porn

For extra #foodporn factor I drizzled over some light tahini and choc-hazelnut butter and is was damn delicious!

Peanut Butter Cheesecake Cookie Skillet (Gluten & Grain Free)      Peanut Butter Cheesecake Cookie Skillet (Gluten & Grain Free)

Peanut Butter Cheesecake Cookie Skillet (Gluten & Grain Free)
Prep time
Cook time
Total time
Recipe type: Gluten Free, Grain Free, Sugar Free
Cuisine: Paleo, Low Carb
Serves: 6
  • 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⠀
  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!⠀
*I like to use erythritol and stevia, though a blend would also work.