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vegan gluten free dairy free pumpkin chocolate chip cookie skillet

Vegan & Gluten-free Pumpkin Cookie Skillet

This giant pumpkin cookie skillet is vegan, gluten-free, dairy-free, and absolutely delicious!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 1 cookie skillet
Course: cookie, Dessert, Snack
Ingredients Method

Ingredients
  

  • ⅓ cup pumpkin puree
  • ⅓ cup coconut sugar or brown sugar
  • 2 tablespoon maple syrup
  • ⅓ cup almond butter
  • 1 tablespoon coconut oil melted
  • 1 teaspoon vanilla extract
  • ½ cup gluten-free flour
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoon Bob's Redmill egg replacer mixed with 1 tablespoon water
  • ½ cup nondairy chocolate chips

Method
 

  1. 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.
  2. 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!