A pumpkin twist on my classic cookie skillet is a twist that you just can’t go wrong with right now. A super simple recipe that requires less than 10 ingredients and like many of my bakes, this Chocolate Pumpkin Cookie Skillet is grain free, gluten free and naturally high in protein.
So my last cookie skillet I made up Chocolate Almond Cookie Skillet I think I repeated over and over for weeks it was just that good! Therefore the second pumpkin season came round I just had to make up the skillet with a bit of a pumpkin twist to it. It’s pretty much the same recipe (why change a good one!) except with the addition of Pumpkin puree and Pumpkin Spice.
As mentioned this recipe is a grain free and gluten free recipe. With the base of the cookie skillet being made with ground almonds. The only other dry ingredients in this recipe are sugar (I use a zero calorie sugar), pumpkin spice and baking powder.
The rest of the ingredients are the wet ingredients which includes eggs, coconut oil, syrup, pumpkin puree and almond butter. I haven’t yet tried this recipe with flax eggs as a vegan alternative but I’ll definitely try it out soon and let you know how it goes. Do let me know in the comments below if you try it out with flax eggs.
This dessert/ snack recipe is such a great healthy alternative with only 200 calories per slice, 9g Protein, 4g Carbs and 16g of healthy fats. Therefore this recipe is also Keto and low carb friendly.
Here it is..
- 2 Eggs
- 140g (1/2 Cup) Pumpkin Puree
- 20g (1/4 cup) Coconut Oil (melted and cooled)
- 2 Tbsp Maple Syrup
- 50g (1/4 cup) Almond Butter
- ½ tsp Vanilla extract
- 45g (1/2 cup) Ground Almonds/ Almond Flour
- ¼ Cup Sugar (I used zero calorie sugar)
- Tsp Baking Powder
- 1+1/2 Tsp Pumpkin Spice
- Dark Chocolate cut into chunks
- Preheat the oven to 180oc and cover your skillet pan in baking paper or grease with butter/ oil
- Combine all the wet ingredients using a hand mixer in one bowl and set aside
- Combine all the dry ingredients in another bowl using a spatula or wooden spoon
- Add the dry ingredients to the wet and mix until combined
- Pour the mixture into your skillet and top with the chunks of chocolate
- Place in the oven for around 25 minutes until golden on top but still slightly springy to touch
- Leave to cool before slicing into pieces. Great served with ice cream or yoghurt.
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!