This gooey apple snickerdoodle skillet cookie for two is made with chickpeas - so it’s completely gluten-free and egg-free, with a simple vegan version available too. It’s easy to make and perfect for sharing, especially with a scoop of ice cream on top!

overhead view of a skillet apple snickerdoodle cookie in a white skillet topped with ice cream and caramel sauce with a white and grey napkin, gold spoons, and whole apples around it.

This post is sponsored by Stemilt. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!

I think we can all agree that dessert is one of the simplest pleasures in life. Especially a dessert that’s warm and gooey right from the oven, topped with creamy vanilla ice cream. But it’s not always practical to bake a full-sized dessert when there are only one or two people in your household. That’s where this mini skillet cookie comes in - it’s the perfect size for two, so you don’t have to feel bad about wasting any dessert! Plus it’s made healthier with a secret ingredient - chickpeas!

chickpea apple snickerdoodle skillet cookie in a white skillet topped with ice cream and caramel sauce.

This chickpea apple snickerdoodle skillet cookie is perfect for sharing (like with your SO for Valentine’s Day!). It’s cinnamony-sweet (but not too sweet), and filled with chunks of apples and melty white chocolate chips, all topped with that signature cinnamon sugar snickerdoodle crust. Top it off with a scoop of ice cream and grab a couple spoons!

This cookie is super easy to whip up with a just food processor. It’s also made healthier with real, better-for-you ingredients, like chickpeas, maple syrup, cashew butter, and Stemilt apples. Stemilt’s Pink Lady apples are so versatile for everything from salads to desserts, and they’re such a pretty pink color for this skillet cookie.

overhead view of ingredients needed to make an apple snickerdoodle skillet cookie on a white marble background.

Why Chickpeas?

Have you ever tried baking with chickpeas? It sounds strange at first, but these versatile little gems are not just for hummus! Chickpeas can be used in a variety of dishes, including dessert. They are naturally great binders, and blend into a smooth, creamy, cookie dough-like texture, especially when blended with nut butter. That makes both flour and eggs unnecessary, which is why chickpeas can be found in a lot of vegan and gluten-free recipes.

collage showing 4 steps to making a chickpea snickerdoodle skillet cookie from overhead.

In a food processor or blender, combine the cookie dough ingredients, minus the apples and white chips, until smooth.
Stir in the diced apples and white chips and press into a greased mini skillet.
Sprinkle with cinnamon sugar and bake.
Let the cookie cool for about 5 minutes to set up, then dig in - preferably with a scoop of ice cream on top!

two gold spoons laying in a pool of ice cream where some skillet cookie has been scooped out of a white skillet.

Tips and Recipe Variations

It may take a minute or two to get the chickpeas completely smooth. Just keep blending, and stop to scrape down the sides of the bowl if necessary.
For a vegan version, simply use vegan white chips and coconut sugar or raw cane sugar for the topping.
If you don’t have a mini skillet, you can divide the dough into two individual ramekins, or use a 6-inch baking dish.
Let the cookie cool for a few minutes after removing it from the oven so that it will set up a bit before topping with ice cream and serving.

You can use the Store Locator tool to find Stemilt apples near you!

overhead view of a mini apple snickerdoodle skillet cookie topped with ice cream and caramel in a white skillet with two gold spoons in it.

Did you make this recipe? Please leave a star rating in the comments!

Chickpea Apple Snickerdoodle Skillet Cookie For Two

mini apple snickerdoodle skillet cookie topped with ice cream and caramel in a white skillet with two gold spoons in it.

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: dessert
Method: baked
Cuisine: American

Ingredients

Scale

½ cup chickpeas, drained and rinsed
2 tbsp natural cashew butter
2 tbsp maple syrup
1 tsp vanilla
¼ tsp baking powder
¼ tsp cinnamon
⅛ tsp salt
2 tbsp white chocolate chips
½ cup diced Stemilt Pink Lady apples
¼ tsp cinnamon + 1 tsp sugar, for topping

Instructions

Heat oven to 350°F.
In a food processor, blend the chickpeas, cashew butter, maple syrup, vanilla, baking powder, cinnamon and salt until smooth.
Stir in white chocolate chips and apples.
Spread into a greased 6 inch skillet. Sprinkle with cinnamon sugar mixture.
Bake for 20-25 minutes. Remove from oven and let set for 5 minutes.
Enjoy warm with ice cream (optional but highly recommended!), and caramel sauce if you're feeling fancy!

Notes

It may take a minute or two to get the chickpeas completely smooth. Just keep blending, and stop to scrape down the sides of the bowl if necessary.
For a vegan version, simply use vegan white chips and coconut sugar or raw cane sugar for the topping.
If you don’t have a mini skillet, you can divide the dough into two individual ramekins, or use a 6-inch baking dish.
Let the cookie cool for a few minutes after removing it from the oven so that it will set up a bit before topping with ice cream and serving.
If you’re feeling fancy, add a drizzle of caramel on top, too! (Try my salted miso caramel.)