This vegan & gluten-free pumpkin cookie skillet is absolutely delicious! Is there anything better than a massive, gooey cookie? I think not. This giant pumpkin cookie is vegan, gluten-free, dairy-free, and everything a pumpkin lover could ask for!
Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- coconut sugar or brown sugar
- maple syrup
- almond butter
- coconut oil
- vanilla
- gluten-free flour
- pumpkin pie spice
- egg replace or flax egg
- nondairy chocolate chips
See recipe card for quantities.
Vegan & Gluten-free Pumpkin Cookie Skillet
This giant pumpkin cookie skillet is vegan, gluten-free, dairy-free, and absolutely delicious!
Ingredients
Method
- Preheat oven to 350°F and grease a small/medium skillet. Using a hand mixer, mix together all of the ingredients until well combined. The dough will be thick and sticky. Fold in the chocolate chips.
- Spread the dough into the prepared skillet, top with additional chocolate chips, and bake for about 18-20 min. Don't overbake if you want this gooey! Let cool before topping with your favorite nondairy ice cream and enjoy!
Danielle Griffiths
Can I use 1 egg and butter instead of almond butter?
Sami Smith
Hi Danielle! I'm not entirely sure this will work as I haven't tried it myself.:(
Tai Hartwell
Hi! I have a nut allergy, do you think sun butter would work in place of almond butter?
Thank you!
Helen
Hey, how much flax egg would you need to use instead of the egg replacer? Thanks!