Protein Peanut Butter Skillet Cookie Cake (V, GF)

This isn’t a gooey kind of skillet cookie. It’s a soft, almost-but-not-quite crumbly, firm, crunchy, melt-in-the-mouth kind of cookie. I can only describe it as a cross between a cookie and a cake. Hence: cookie cake. There’s no added sugar, it’s low carb, high protein as well as being accidentally vegan, too.


Anyone who’s baked with pea protein before might have alarm bells ringing that the whole thing will just taste of that characteristic pea taste – I assure you it goes fully undetected! And thanks to using a mix of vitafiber and granulated sweetener, there is no artificial sweetener taste (or the dreaded ‘cooling’) either. The peanut flour used here is just ground peanuts – so I would imagine that ground almonds would be easily interchangeable with the peanut – as would using almond butter in place of the peanut butter.

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Should you not want to use granulated sweetener, coconut sugar or caster sugar would also work well – however using sugar in place of the vitafiber will give you a different result and texture. It will probably be less crunchy and more of a soft kind of cookie. One thing that is not optional though, is the chocolate chips. Don’t argue with me.



  • 30g peanut butter
  • 15g coconut oil, soft not hard or melted
  • 20g vitafiber powder
  • 20g granulated sweetener
  • 20g peanut flour (ground peanuts)
  • 12g pea protein
  • 10g dark chocolate chips


  1. Preheat the oven to 180C and have a mini skillet or a small oven proof shallow dish to hand.
  2. In a bowl, add the peanut butter, soft coconut oil, vitafiber and granulated sweetener. Beat together with an electric hand mixer until paler in colour. Stir through the peanut flour and pea protein until incorporated, and then add the dark chocolate chips.
  3. Press the dough into the skillet and bake for 20 minutes or until golden brown.

Macros (1/2): 262 calories, 19.8g fat, 3.8g carbs (1.2g sugars), 11.8g protein, 10g fibre,


  • The peanut butter can be substituted to any other nut or seed butter of your choice.
  • The ground peanuts can be replaced with ground almonds, which are more readily available from supermarkets.

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