Pumpkin Spice Cookie Skillet
By Rachael DeVaux
Servings: 0 servings
SaveSaved Pin Print
A seasonal twist on the favorite cashew chocolate chip cookie skillet—warm, gooey, and perfect for sharing.
Ingredients
- 1 egg (or sub flax egg: 3 tbsp water + 1 tbsp ground flaxseed)
- 1 tbsp unsweetened nut milk
- 3 tbsp maple syrup
- 1/4 cup melted coconut oil
- 1/3 cup cashew butter (or any nut or seed butter)
- 1 tsp vanilla extract
- 1 cup almond flour
- 2 scoops collagen peptides (optional — omit and add 1 tbsp extra almond flour)
- 1/4 tsp ground cinnamon
- 1/2 tsp pumpkin spice
- 1/4 tsp baking soda
- One 2.5 oz chocolate bar or 1/2 cup chocolate chips
- 8–9 inch cast-iron skillet (or loaf tin, cake round, baking dish)
Instructions
-
Preheat the oven to 325°F (163°C).
-
In a large bowl whisk the egg. Add maple syrup, melted coconut oil, nut butter, vanilla, and almond milk; whisk to combine. If using a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit 5 minutes before adding in place of the egg.
-
Stir in the almond flour, collagen (if using), baking soda, cinnamon, pumpkin spice, and half the sea salt. Fold in most of the chocolate chips, reserving a few for the topping.
-
Lightly spray or grease an 8–9 inch cast-iron skillet (or other baking dish). Spread the batter evenly in the skillet, press the remaining chocolate pieces on top, and sprinkle with the remaining sea salt.
-
Bake on the center rack for 19–20 minutes. For a slightly caramelized top, switch to broil for 1–2 minutes—watch closely to avoid burning. Let cool slightly, then serve warm. Enjoy!
Like this? Leave a comment below!