Pumpkin Spice Cookie Skillet

 
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Holy yum get in ma belly! This is the ultimate fall dessert. It’s warm, gooey in the inside and full of spice and everything nice :) I topped mine with a vegan coconut yogurt because I wasn’t feeling all the sugar and coconut yogurt has an extra probiotic boost, but you can totally top it with vegan vanilla ice cream and it would probably be the best thing ever! I hope you guys enjoy this recipe as much as I did.

 

Recipe

Wet Ingredients:

  • 1 flax egg (1 tbsp flax meal + 3 tbsp water, let sit for 5 minutes)

  • 1/4 cup coconut oil

  • 1/4 cup pumpkin puree

  • 1/3 cup cashew butter

  • 1 tbsp maple syrup

Dry Ingredients:

  • 1 cup almond flour

  • 2 tsp pumpkin pie spice

  • 1/4 tsp baking soda

Toppings:

  • One apple, peeled & cubed along with a handful of pecans cooked over a skillet on medium heat with coconut oil and cinnamon. Cook until apples are soft.

  • Dark chocolate chunks (optional)

  • Coconut yogurt or vanilla vegan ice cream

Directions

  1. Preheat oven to 325.

  2. Combine wet ingredients and dry ingredients in two separate bowls.

  3. Combined the wet and dry ingredients into one bowl. Mix well and then transfer to a cast iron skillet.

  4. Top with apple & pecan topping along with chocolate chunks if your choosing to add them.

  5. Bake for 15 minutes and then top with vegan vanilla ice cream or coconut yogurt!