Pumpkin Chip Skillet Cookie
6:07 p.m. It took until 6:07 p.m. to get a pumpkin recipe right today. I went through four iterations of pumpkin spiced goodies to get this right. The first one had tapioca flour, and I never thought there could be a “too chewy” cookie, but they were so flat and the bad kind of chewy. The second one had the right consistency, but they wouldn’t cook. Now I now that sounds weird, I get it. But seriously, I baked six cookies for over an hour and they were still raw in the middle. I. Do. Not. Get. It. the third ones crumbled.
I decided to try one massive cookie since the 18 cookies prior were epic fails and success! The dough actually had the consistency of cookie dough ( huge relief after the first few attempts), and the flavor points where there. While this was baking, it made my whole house smell like fall.
Ingredients:
4 tbsp ghee (or vegan butter)
1/2 cup coconut palm sugar
1 tsp vanilla extract
2/3 cup pumpkin puree
2 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1 tbsp pumpkin pie spice
1 cup dairy free chocolate chips ( i love the Enjoy Life brand)
Ingredients:
Preheat oven to 350 degrees.
In a small bowl, combine almond flour, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside
In a medium bowl, cream the ghee and coconut sugar. Add in the vanilla extract and pumpkin puree. Mix until all is well incorporated.
Slowly add the dry ingredients to the wet ingredients. I did it in two batches. Mix until well incorporated.
Mix in chocolate chips, reserving one handful to drop on top.
Spoon dough in a greased skillet and bake for 23 minutes, or until edges turn golden brown.
Remove from heat and allow to cool.
Dress up this by adding scoops of ice cream on top, or a pinch of cinnamon. It is up to you!
Enjoy!
