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Pumpkin Spice Cookie Skillet

Your favorite Cashew Chocolate Chip Cookie Skillet made seasonal! You will love it, promise!
Author Rachael DeVaux

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 sub any nut or seed butter)
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 2 scoops collagen peptides (completely optional. Can leave out and substitute 1 additional tbsp almond flour)
  • 1/4 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/4 tsp baking soda
  • One 2.5oz chocolate bar or 1/2 cup chocolate chips
  • 8-9 inch cast-iron skillet (can use loaf tin, cake round, baking dish, etc)

Instructions

  • Preheat oven to 325 degrees F°. 
  • Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, nut butter, vanilla & almond milk, & whisk once more. *If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water & let sit for 5 minutes before adding to recipe in place of egg.
  • Stir in almond flour, collagen if using, baking soda, cinnamon, pumpkin spice & half of sea salt. Fold in chocolate chips (leave some aside for the topping). 
  • Spray 9-inch cast iron skillet with coconut oil then pour batter into the base & spread out evenly using a silicone spatula. Place last pieces of choc chips over the top, sprinkle sea salt.
  • Bake in oven for 19-20 min on center rack. Then, turn oven on broil and cook 1-2 additional min. Be careful cause it burns quickly, so keep an eye on it! Enjoy! :)