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Pumpkin Skillet Cookie

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

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!