Introducing the Pumpkin Skillet Cookie: a delectable treat that’s both vegan and gluten-free, yet tastes so indulgent you won’t believe it! Made with simple pantry staples, this giant warm cookie is best enjoyed with a scoop of creamy vanilla ice cream.
Why You’ll Love This Recipe:
- Perfect for any occasion, this dessert is a delightful twist on the classic cookie.
- Baked to perfection in a skillet and topped with velvety vanilla ice cream, it’s a dessert meant for sharing.
- Free from dairy, gluten, and grains, it caters to various dietary preferences.
- Crafted with basic ingredients found in your pantry, making it easy to whip up anytime.
- With just a hint of pumpkin flavor, it’s a treat even for those not keen on overwhelming pumpkin spice.
Tips And Tricks:
- Start by mixing the wet ingredients before adding the dry ones for a smoother batter.
- Grease your skillet well to prevent sticking.
- Test the cookie’s doneness by inserting a toothpick into the center—it should come out clean.
- For the ultimate indulgence, serve warm with a generous scoop of vanilla ice cream!
Frequently Asked Questions:
- What size pan did you use?
I used the NinjaFoodi Never Stick 10.25-inch pan. - Can I use a round baking dish instead of a skillet?
Absolutely! - Why is mine still under-baked in the center?
You may need to bake it longer. Ensure it’s fully cooked by testing with a toothpick—it should come out clean when it’s done.
Pumpkin Skillet Cookie
Ingredients
- 2 flax eggs 2 tbsp ground flax mixed with 6 tbsp of water or 2 regular eggs
- 1/4 cup almond milk or any nut milk or alternative
- 1/2 cup almond butter or any nut or seed butter
- 1 tsp vanilla extract
- 1/3 cup coconut sugar
- 1/2 cup pumpkin puree
- 1/2 tsp baking soda
- 1 cup almond flour
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup vegan chocolate chips plus more for topping
Instructions
- Preheat oven to 350°F and grease a 10-inch skillet with non-stick spray.
- Prepare flax egg by mixing 2 tbsp of ground flax with 6 tbsp of water. Let sit for 5-7 minutes until thickened.
- In a large mixing bowl, whisk together flax eggs, almond milk, almond butter, vanilla extract, coconut sugar, and pumpkin puree until well combined.
- Add almond flour, baking soda, salt, cinnamon, and pumpkin pie spice to the mixture. Stir until fully incorporated.
- Fold in the chocolate chips, then transfer the batter to the prepared skillet. Top with additional chocolate chips if desired.
- Bake for 30-35 minutes until golden brown. Serve warm with a scoop of vanilla ice cream!
Notes
- Mix wet ingredients first, then add dry ones.
- Ensure skillet is well-greased to prevent sticking.
- Test doneness with a toothpick.
- Enjoy warm with vanilla ice cream!