Salted Peanut Butter Skillet Cookie — Gluten Free Recipe

Cookies are great, but skillet cookies are even better. This simple Salted Peanut Butter Skillet Cookie is warm, gooey, and spoonable—ready quickly with minimal effort. A true treat!

What’s better than a cookie? One giant cookie, of course.

After one bite of this Salted Peanut Butter Skillet Cookie you’ll agree. It’s gooey, shareable, and irresistible with a generous scoop of vanilla ice cream.

Why you will love this recipe:

• Pantry-friendly ingredients. This skillet cookie uses staples most kitchens already have. Almond flour is included for a naturally gluten-free option.
• Perfect texture. The cookie bakes with a soft, gooey center—ideal for spooning straight from the skillet.
• Gluten free. Made with almond flour, this recipe is naturally gluten free without sacrificing flavor, so both gluten-free and non–gluten-free eaters will enjoy it.

Ingredients you will need:

• Almond flour: Use finely ground almond flour rather than almond meal for the best texture and cohesion.
• Salted butter: Salted butter enhances the salted-peanut-butter profile. If using unsalted butter, increase the sea salt to 1/2 teaspoon.
• Egg
• Sweeteners: A blend of brown sugar and maple syrup gives depth and moisture. Honey is an acceptable substitute for maple syrup.
• Peanut butter: Natural, stir-before-use creamy peanut butter works best because it mixes easily. Almond or cashew butter can be used instead if desired.
• Vanilla extract
• Baking soda: Provides a small lift—use fresh baking soda for best results.
• Sea salt: Preferred over table salt for flavor and finishing.

Notes:

• Almond flour texture: Even finely ground almond flour can be slightly grainy. The cookie may show a bit of that texture but remains delicious.
• Peanut butter choice: I recommend natural creamy peanut butter that requires stirring—it blends smoothly and keeps the dough silky. Store brands work well and are budget friendly.
• Butter option: If you only have unsalted butter, increase the salt in the recipe to 1/2 teaspoon.
• Baking time: Bake 18–20 minutes for a soft, spoonable center. If you prefer a firmer cookie, bake closer to 22 minutes.

Other recipes you will love:

• Coconut Almond Chocolate Chunk Skillet Cookie
• Gluten Free Blondies
• Gluten Free Almond Flour Banana Muffins
• Rosemary Orange Cookies (Gluten Free)
• Chocolate Chunk Avocado Brownies
• Nutella Crumble Bars

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I LOVE SEEING YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA—TAG @LEMONSANDZEST ON INSTAGRAM.

Salted Peanut Butter Skillet Cookie

Warm, gooey, and spoonable—this Salted Peanut Butter Skillet Cookie comes together quickly and makes a delicious dessert topped with ice cream.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Ingredients

• 1 egg
• 1/4 c salted butter, melted
• 1/2 c peanut butter
• 1/4 c brown sugar
• 1/4 c maple syrup
• 1 c almond flour
• 1 T milk of choice
• 1/4 tsp sea salt, plus more for top if desired
• 1/4 tsp baking soda
• 1 tsp vanilla extract

Instructions

• Preheat oven to 350°F (175°C).
• In a medium bowl, whisk the egg until smooth.
• Add maple syrup, melted butter, vanilla, and milk; whisk to combine. Stir in brown sugar until incorporated.
• Mix in the peanut butter until the wet ingredients are uniform.
• In a separate bowl, whisk together almond flour, baking soda, and sea salt.
• Add the dry ingredients to the wet and stir until just combined.
• Pour the dough into an 8″ cast iron skillet coated with a thin layer of oil or butter.
• Sprinkle extra sea salt on top, if desired.
• Bake about 18–20 minutes, or until the edges are golden and the center is set but still soft if you prefer it gooey.
• Allow to cool 10–15 minutes before serving so it firms slightly. Serve warm with ice cream for best results.

Notes

• Almond flour can be slightly gritty; it won’t affect flavor and the cookie remains delicious.
• Natural creamy peanut butter that requires stirring mixes most smoothly and yields the best texture.
• Bake 18–20 minutes for a spoonable center; up to 22 minutes for a firmer cookie.

Nutrition

Calories: 289 kcal, Carbohydrates: 20 g, Protein: 8 g, Fat: 21 g, Saturated Fat: 6 g, Cholesterol: 36 mg, Sodium: 248 mg, Fiber: 2 g, Sugar: 15 g

Nutrition information is an approximation and should be used only as a guide.