Healthy Pumpkin Cookie Skillet
This healthy pumpkin cookie skillet is a perfect treat you don't have to wait until the fall to eat! Made with simple, nourishing ingredients it's a fun treat to split with a friend or two!
Ingredients
- 1 cup blanched almond flour
- 1/3 cup pumpkin puree*
- 1/3 cup unsweetened almond butter
- 1 egg or sub flax egg
- 1/4 cup maple syrup can do as low as 1 tbsp if preferred
- 1/4 cup melted coconut oil
- 1 tbsp unsweetened almond milk
- 1 tbsp. flax seed
- 2 tsp. pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 cup chocolate chips
- 1/4 tsp flakey sea salt
Instructions
- Preheat the oven to 325 degrees. Grease a skillet pan or round cake pan with baking spray.
- In a medium bowl whisk the dry ingredients, except for the sea salt.
- In a separate bowl combine the pumpkin puree, almond butter, maple syrup, egg, vanilla extract, and almond milk. Add the wet to the dry and stir until combined.
- Fold in chocolate chips and reserve a few for sprinkling on top.
- Bake for 20 minutes, remove from oven and let cool for a few minutes.
- Sprinkle with flaky sea salt, and any other toppings like extra nut butter. I used Perfect Snacks peanut butter cups cut up into pieces on top of mine and it was delicious!
Notes
*If you're out of pumpkin you can leave it out and the cookie will still turn out well.