Peanut Butter Cookie Skillet

Posted by in Cookies, Cooking, Ice Cream, Super Bowl Sunday, Sweets, Valentine's Day | 0 comments

 

 

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Hello & Happy Monday!!

 

 

 

 

Today is Memorial Day, but in any case, it seemed like the perf time to share one of my new loves.. 

 

 

 

Using a cast iron skillet!

 

 

 


 

Cast iron skillets are great to use for a variety of dishes and can boost the favor! At the same time, if you’re not well versed on cast iron skillets you may easily damage one with washing it in the dish washer or using soap. (truth, I accidentally put soap on mine for one second, and even in that second it started to to rust, DON’T DO IT)

 


 

 

 

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In any case, as soon as I purchased my first skillet the one thing that came to mind was creating a cast iron skillet cookie. All I could think after this vegan Fluffer Nutter Cookie skillet was..

 

 

Why did I wait so long to buy a skillet!

 

 

A skillet is more than ideal for a cookie as it cooks faster, softer, and is less mess altogether! If you love cookies, marshmallows, or simply the fluffed nutter concept all around.. 

 

 

You have to try this recipe for a vegan Fluffer Nutter Cookie Skillet!

 

 

 

 

 

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Why this recipe rocks:

 

 

Easy

Fun

Flavorful

Minimal ingredients

Great for entertaining

Non vegan approved

Affordable

Cooks fast!

Super soft!

 

 

 

 

 

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Fluffed Nutter Cookie Skillet
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 2/3 cup all purpose flour
  2. 1 tsp baking soda
  3. 1 tsp salt
  4. 1/2 tsp cinnamon
  5. 1/2 banana
  6. 1/2 cup Earth Balance vegan butter
  7. 1/3 cup natural Nutiva Coconut sugar
  8. 1 tsp vanilla
  9. 1 cup Better Body Foods Peanut Butter Powder mixed with 1/2 cup almond milk
  10. 1 cup vegan My Dandies Marshmallows
  11. Garnish: crushed peanuts, vegan ice cream and peanut butter
Instructions
  1. Add melted butter, extract, mashed banana and coconut sugar to a large bowl, combine thoroughly, about 3 minutes. Add the peanut butter and beat until combined.
  2. In a large separate bowl combine the flour, baking soda, salt, and cinnamon.
  3. Add the wet to the dry ingredients and just combine.
  4. Add the ingredients to a small skillet that's been greased and layer in marshmallows.
  5. Bake the cookie for for 10-15 minutes until just starting to turn golden. Let slightly cool then top with ice cream, peanut butter, and crushed peanuts
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and soon to be MS in Nutrition & Health Sciences.

 

 

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