Pumpkin Chocolate Chip Skillet Cookie
Ingredients
-
1
teaspoon
ground flaxseed
-
2
tablespoons
unsweetened non-dairy milk or water
-
1 ¼
cups
almond flour
-
½
teaspoon
baking soda
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
freshly grated nutmeg
-
¼
teaspoon
fine sea salt
-
¼
cup
canned pumpkin purée
-
¼
cup
maple syrup
-
2
tablespoons
smooth almond butter
-
2
tablespoons
coconut oil, melted and cooled
-
1 ½
teaspoons
vanilla extract
-
⅓
cup
dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F and grease an 8-inch cast iron skillet.
- Combine the ground flaxseed and non-dairy milk in a small bowl and let it gel for 5 minutes.
- In a medium bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin purée, maple syrup, almond butter, coconut oil, vanilla extract, and the flax mixture until smooth.
- Combine the wet and dry mixtures, then fold in the chocolate chips.
- Transfer the dough to the skillet, smoothing it out evenly, and sprinkle extra chocolate chips on top.
- Bake for 25-30 minutes until golden on the edges and firm to the touch.
- Let cool for at least an hour before serving, optionally with vegan vanilla ice cream.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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