2tablespoonscoconut oil, melted and cooled, plus extra
1 ½teaspoonsvanilla extract
⅓cupdairy-free chocolate chips, plus extra
Preheat the oven to 350°F. Lightly grease a 8-inch cast iron skillet with coconut oil and make sure that one of your oven racks is in the middle position.
In a small bowl, combine the ground flaxseed and non-dairy milk. Give it a little stir and set aside to gel for 5 minutes
In a medium bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
In another medium bowl, whisk together the pumpkin purée, maple syrup, almond butter, coconut oil, vanilla extract, and the flax/non-dairy milk mixture. Once it's completely smooth and thoroughly combined, scrape it into the bowl with the almond flour mixture.
Using a spatula, mix the pumpkin mixture and almond flour mixture together. Once it's all totally combined, fold in the chocolate chips. The texture will be like a very wet cookie dough.
Transfer the cookie dough to the greased skillet and smooth it out to an even thickness, all the way to the edges. Sprinkle a few extra chocolate chips on top and then transfer the skillet to the center rack of the oven.
Bake the pumpkin chocolate chip skillet cookie for 25-30 minutes, or until the cookie is lightly golden on the edges and slightly firm to the touch. Take the cookie out and let it cool for at least an hour before enjoying with vegan vanilla ice cream (or on its own!).
I used an 8-inch cast iron skillet for this! The perfect size for a skillet cookie in my opinion. A link to the one that I have can be found here.
I think you could make this as individual cookies in theory, but they might come out a little too soft and blondie-like in texture. Using the skillet as the cooking vessel helps to firm up the edges while it bakes.
Hazelnut meal or sunflower seed meal will substitute in fine for almond flour. Sunflower seed meal combined with baking soda will yield you a green-tinged end product though. Science!
This gooey pumpkin chocolate chip skillet cookie is such an easy and fun Fall dessert. Naturally grain-free and vegan, perfectly spiced, and a total dream with some vegan vanilla ice cream.