Ingredients
Scale
For the Caramel Sauce:
- 1/4 cup maple syrup
- 1/4 cup pumpkin puree
- 1/4 cup almond butter
- 1/4 cup melted coconut oil
- 1 tsp pumpkin pie spice (you can make your own if needed!)
For the Cookie Skillet:
- 1 1/4 cup almond flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tbsp vanilla extract
- 1 egg (or substitute with a flax egg for a vegan option)
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F.
- Grease a 10-inch cast iron skillet (an 8-inch one works too!).
- Blend all the caramel sauce ingredients until smooth, then pour into the skillet, covering the bottom.
- In a medium bowl, mix together the cookie skillet ingredients, adding the chocolate chips last.
- Spread the cookie dough evenly over the caramel sauce in the skillet.
- Bake for 20-22 minutes. It might still be soft and gooey—that’s totally okay!
- Let it cool for a bit, then dig in and enjoy!
Notes
To make this recipe vegan, simply swap the egg for a flax egg. Mix 1 tbsp ground flax seed meal with 3 tbsp water in a small bowl and let it sit for about five minutes to thicken.