Name: Skillet Peanut Butter Cinnamon Spice Cookie
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16
Ingredients: 1 large egg; 1 cup natural peanut butter; ½ cup brown sugar; ¼ cup almond meal; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon salt; Non-stick spray; 2 tablespoons peanuts, optional, for garnish

Skillet Peanut Butter Cinnamon Spice Cookie

Rachael Hartley, RD, LD, CDE

Medically reviewed by

Richard Fogoros, MD

Updated on January 27, 2020

(160 ratings)

Total Time: 20 min

Prep Time: 10 min

Cook Time: 10 min

Servings: 16

Nutrition Highlights (per serving)

129 calories

10g fat

8g carbs

5g protein

Show Nutrition Label

Nutrition Facts
Servings: 16
Amount per serving
Calories	129
% Daily Value*
Total Fat 10g	13%
Saturated Fat 2g	10%
Cholesterol 12mg	4%
Sodium 178mg	8%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	4%
Total Sugars 6g
Includes 5g Added Sugars	10%
Protein 5g
Vitamin D 0mcg	0%
Calcium 18mg	1%
Iron 0mg	0%
Potassium 147mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This decadent yet low-carb skillet peanut butter cinnamon spice cookie is the perfect treat for someone with diabetes. It takes less than 10 minutes of prep time, has only 5 grams of sugar per serving, and is made with blood sugar lowering cinnamon. Most importantly, it’s delicious!

Ingredients

1 large egg
1 cup natural peanut butter
½ cup brown sugar
¼ cup almond meal
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
Non-stick spray
2 tablespoons peanuts, optional, for garnish

Preparation

Preheat oven to 350 F.
In a large bowl, beat egg until slightly frothy. Whisk in the peanut butter, brown sugar, almond meal, vanilla extract, baking soda, cinnamon, ginger, and salt until well combined.
Spray an ovenproof skillet lightly with nonstick spray. Pour batter into the skillet and spread evenly with a spatula. If desired, sprinkle the top with a few peanuts and press down slightly.
Place cookie on a rack set in the center of the oven and bake 10-12 minutes until puffed and golden around the edges. Let cool 10 minutes before cutting and serving.

Ingredient Variations and Substitutions

This is one of my favorite treats to make because I always have the ingredients on hand! Whenever I’m craving something warm, gooey and sweet, I know this skillet cookie is only 20 minutes away.

Nut Butters

Even in your pantry is looking bare, this recipe is easy to adapt based on what you have on hand. You can use any type of nut butter—cashew butter and almond butter both work well.

And if you’re in the unfortunate situation of running out of nut butter, you can make your own by blending a rounded cup of nuts with a tablespoon of oil in the food processor until it forms a creamy spread.

Sweeteners

I made these with brown sugar, which has a richer flavor than white sugar, although you could certainly substitute it in a pinch. You could also use pure maple syrup or honey, but be sure to reduce the oven temperature by 25 degrees and cook it a couple of minutes longer to prevent burning.

Nut-Free Variation

If anyone in your household is nut-free, you can still make this cookie—just swap in sesame butter and leave out the almond meal. Made with sunflower seeds, it’s perfect for those with tree nut allergies.

Vegan Variation

For a vegan version, use a chia seed egg. Mix 1 tablespoon chia seeds with 3 tablespoons water and let it sit to gel for about 10 minutes before mixing in the other ingredients. This trick is a perfect one to remember next time you run out of eggs.

More Add-Ins

If you’re feeling extra decadent, load this cookie up with lots of healthy add-ins. In the mood for something chocolatey? Swap the almond flour for ¼ cup cocoa powder, or stir in ½ cup chopped dark chocolate, which is rich in antioxidant polyphenols and flavanols.

Want something fruity? Stir in a handful of frozen berries. This recipe is especially delicious with frozen wild blueberries.

Make an extra nutty cookie with different kinds of nuts and seeds, like walnuts, sunflower seeds, and almonds. Add a handful or two of dried fruit along with those nuts to make a granola inspired cookie. My favorite way to enjoy this cookie is with a handful of shredded dried coconut and dark chocolate chips.

Cooking and Serving Tips

This cookie is best when it’s slightly undercooked. The center might not look fully done when you take it out, but it will continue cooking as it cools.

Be sure to use a nonstick or well-seasoned cast-iron skillet to prevent sticking.

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