Pumpkin Skillet Cookie
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
Scale
- 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!
