Imagine sinking your fork into a warm, gooey cookie skillet that's not just incredibly delicious, but also completely paleo-friendly! This mouthwatering Pumpkin Chocolate Chip Cookie Skillet is about to revolutionize your dessert game, offering a perfect blend of seasonal pumpkin flavor, rich chocolate chips, and wholesome ingredients that will make both your taste buds and your health-conscious mind dance with joy. Get ready to discover a dessert that proves healthy eating can be absolutely irresistible!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/2 cup dairy-free chocolate chips
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the skillet will be hot enough to bake the cookies evenly.
- In a large mixing bowl, combine the pumpkin puree, maple syrup, and vanilla extract. Use a whisk or a fork to blend these ingredients together until smooth and well incorporated.
- In a separate bowl, crack the two eggs and whisk them until they are fully beaten. Then, add the beaten eggs to the pumpkin mixture and stir until everything is combined.
- In another bowl, mix together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon, and salt. Make sure to whisk them well to avoid any clumps.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
- Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Grease a large cast-iron skillet or oven-safe baking dish with a little coconut oil or non-stick spray to prevent sticking.
- Pour the cookie dough into the prepared skillet, spreading it out evenly with a spatula. The dough will be thick, so take your time to smooth it out.
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the skillet from the oven and allow it to cool for about 10 minutes. This will help the cookies set up a bit more.
- Slice the skillet cookie into wedges or squares and serve warm. Enjoy your Paleo Pumpkin Chocolate Chip Cookie Skillet with a drizzle of extra maple syrup or a scoop of dairy-free ice cream if desired!
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter - this can make your skillet cookie tough instead of tender.
- For extra richness, try toasting your chocolate chips briefly before adding them to the mix.
- Check the skillet's doneness with the toothpick test - it should come out mostly clean with just a few moist crumbs.
- Let the skillet cool slightly before cutting to help the cookies set and make slicing easier.
- For a beautiful presentation, serve directly in the skillet with a sprinkle of extra cinnamon or a drizzle of maple syrup.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 40mg
