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.

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!


  • 1/2 cup chickpeas, drained and rinsed
  • 2 tbsp natural cashew butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp white chocolate chips
  • 1/2 cup diced Stemilt Pink Lady apples
  • 1/4 tsp cinnamon + 1 tsp sugar, for topping


  1. Heat oven to 350°F.


  • 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.)

Keywords: chickpea snickerdoodle skillet cookie, mini snickerdoodle skillet cookie, apple snickerdoodle skillet cookie, chickpea skillet cookie