Imagine sinking your fork into a warm, gooey chocolate chip cookie skillet that's not just delicious, but also completely paleo-friendly! This mouthwatering Chocolate Chip Pumpkin Cookie Skillet is about to revolutionize your dessert game, combining the rich, comforting flavors of pumpkin and chocolate in one irresistible dish. Perfect for those seeking a healthier treat that doesn't compromise on taste, this recipe will have your taste buds dancing and your health-conscious heart singing with joy.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Ensure you have a 10-inch cast iron skillet ready for baking.
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk these dry ingredients together until well incorporated.
- In a separate bowl, mix the pumpkin puree, melted coconut oil, honey, and vanilla extract. Whisk until the wet ingredients are completely smooth and well blended.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently until a consistent cookie dough forms, being careful not to overmix.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Grease the cast iron skillet with a light coating of coconut oil to prevent sticking.
- Transfer the cookie dough into the prepared skillet, spreading it evenly to cover the entire surface. Use a spatula to smooth the top.
- Place the skillet in the preheated oven and bake for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the skillet cool for 10-15 minutes. The cookie will continue to set as it cools.
- Slice into 8 wedges and serve warm. Optionally, top with dairy-free ice cream or whipped coconut cream.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can make your cookie skillet tough instead of tender.
- For extra flavor, try toasting your chocolate chips briefly before adding them to the dough.
- Ensure your cast iron skillet is well-seasoned to prevent sticking and achieve a perfect golden crust.
- Let the skillet cool slightly before cutting to allow the cookie to set properly.
- For a more decadent experience, serve warm with dairy-free coconut whipped cream.
- Store leftovers (if any!) in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 5g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 0mg
