paleo fudgy pumpkin cookie skillet

This recipe came about in multiple ways. 

1. I’ve been craving chocolate chip cookies allll week (this really isn’t anything new, but it was worse than usual this week)
2. I keep seeing all things pumpkin and gooey on the interwebs 
3. A blogger I follow posted an instagram pic of her warm chocolate chip cookie skillet last night right before I went to bed and it was awful 
4. I woke up and promptly started creating a combined recipe of all the things I was craving and voila, dessert for breakfast 

And that’s how this skillet of deliciousness came about. And it’s a relatively healthy way to enjoy a gooey, warm, pumpkin-y cookie.

To make these a bit healthier, I used almond flour, a small amount of maple syrup, almond butter and coconut oil. This means you’re eating a grain-free, refined-sugar free, healthy-fat laden paleo dessert. All in 25 minutes! 

You definitely don’t need to make these in a cast iron skillet. Some of you may not own one, and it’s not a big deal. Just use an 8×8 baking pan and they will come out just the same, and you might not be tempted to eat half of them with a spoon. Skillets make that acceptable, but not pans. 

When you’re done eating a few or more bites with your spoon, just cut into squares and save for snacks or dessert later. These really are so good, and a much healthier option than traditional cookie recipes. 

Pumpkin – Vitamin A and fiber 
Almond Flour & Butter – fiber, protein and Vitamin E, a potent antioxidant
Coconut Oil – healthy fats 

Enjoy this healthier take on a comforting skillet cookie!

Paleo Fudgy Pumpkin Cookie Skillet

2015-10-23 10:13:22

Yields 9

Gluten free, refined-sugar free, grain-free chocolately gooey pumpkin cookies - in a skillet! After you're done eating your share with a spoon, cut into squares for later.

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Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Ingredients

1. 3/4 c pure pumpkin puree - fresh or canned
2. 1/4 c coconut oil - melted
3. 1 egg
4. 1 tsp vanilla extract
5. 1/4 c almond butter (or peanut butter, or any nut or seed butter)
6. 1/4 c pure real maple syrup
7. 1 c almond flour
8. 1 tsp baking soda
9. 1 tsp cinnamon
10. 1/4 tsp salt
11. 1/8 tsp nutmeg
12. 1/2 c semi-sweet chocolate chips - I used 1/4 c mini chips and 1/4 c regular

Instructions

1. Preheat oven to 350 F.
2. Grease a cast iron skillet or 8 inch square baking pan with coconut oil or butter
3. In a medium sized bowl, combine almond flour, salt, cinnamon, nutmeg and baking soda
4. In another medium sized bowl combine pumpkin, almond butter, coconut oil, egg and vanilla
5. Add the wet ingredients to the dry and stir to combine with a spatula
6. Stir in the chocolate chips
7. Pour the batter into your skillet or baking pan and bake for 20-25 minutes, or until a knife comes out clean

Notes

1. In order to achieve a moist cookie, don't use butter instead of coconut oil.

By Katie Benson

healing whole nutrition https://www.healingwholenutrition.com/