Healthy Pumpkin Cookie Skillet
Maggie Michalczyk, RDN
This healthy pumpkin cookie skillet is a perfect treat you don't have to wait until the fall to eat! Made with simple, nourishing ingredients it's a fun treat to split with a friend or two!
blanched almond flour
unsweetened almond butter
or sub flax egg
can do as low as 1 tbsp if preferred
melted coconut oil
unsweetened almond milk
pumpkin pie spice
flakey sea salt
Preheat the oven to 325 degrees. Grease a skillet pan or round cake pan with baking spray.
In a medium bowl whisk the dry ingredients, except for the sea salt.
In a separate bowl combine the pumpkin puree, almond butter, maple syrup, egg, vanilla extract, and almond milk. Add the wet to the dry and stir until combined.
Fold in chocolate chips and reserve a few for sprinkling on top.
Bake for 20 minutes, remove from oven and let cool for a few minutes.
Sprinkle with flaky sea salt, and any other toppings like extra nut butter. I used
Perfect Snacks peanut butter cups
cut up into pieces on top of mine and it was delicious!
*If you're out of pumpkin you can leave it out and the cookie will still turn out well.
healthy pumpkin skillet cookie