Pumpkin Skillet Cookie
This Pumpkin Skillet Cookie is both vegan and gluten-free but you'd never believe it! It comes together with just a few simple pantry staple ingredients and tastes amazing warm with a scoop of vanilla ice cream!
Servings 8 servings
Ingredients
- 2 flax eggs (2 tbsp ground flax mixed with 6 tbsp of water, see notes below, or 2 regular eggs)
- 1/4 cup almond milk (sub any other nut milk or milk alternative)
- 1/2 cup almond butter (sub any nut or seed butter)
- 1 tsp vanilla extract
- 1/3 cup coconut sugar
- 1/2 cup pumpkin purée
- 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 + more for topping.
Instructions
- Preheat oven to 350F and prepare a 10inch skillet by coating with non-stick spray. Prepare flax egg by mixing together 2 tbsp of ground flax with 6 tbsp of water. Mix well and let sit for 5-7 minutes or until it thickens.
- When ready, in a large mixing bowl mix together the flax eggs, almond milk, almond butter, vanilla extract, coconut sugar, and pumpkin puree. Whisk until fully combined.
- Then, add in the almond flour, baking soda, salt, cinnamon and pumpkin pie spice. Mix with a spatula.
- Fold in the chocolate chips last and then add batter to a prepared greased baking skillet. Top with more chocolate chips if desired.
- Bake for 30-35 minutes or until golden brown and enjoy warm with vanilla ice cream!
Notes
- First mix together the wet ingredients before adding in the dry.
- Grease a non-stick skillet to ensure nothing sticks.
- Stick a toothpick in the center and once it comes out clean it's done.
- Enjoy warm with vanilla ice cream!
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!