- 3 TBS pumpkin puree (canned pumpkin)
- 3 TBS coconut sugar
- 1 TBS pure maple syrup
- 2 TBS nut or seed butter
- 1/2 TBS oil (I used avocado, but melted/liquid coconut works too)
- large egg yolk*
- 1/2 tsp organic vanilla extract
- 1/4 cup all-purpose gluten-free flour (or whole wheat white)
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground ginger
- dash of cloves and all spice, if you wish
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3 TBS dairy-free dark chocolate chips (I used a mix of mini and regular)
- Preheat oven to 350F and grease a mini 6″ cast iron skillet well with oil, set aside.
- In a medium bowl stir together pumpkin, sugar, and maple syrup. Add in nut/seed butter, melted oil, egg yolk and vanilla and stir until evenly combined.
- Stir in flour, spices, baking soda, and salt, mix well. Batter will not be like traditional cookie dough, it will be thick and sticky. Add in chocolate chips, then pour batter into grease skillet.
- Bake for 15-18 minutes, until edges are slightly browned.
- Serve with your favorite ice cream and share with your person! Or don’t…
*You can try subbing egg yolk with another tablespoon of oil, or use 1/2 TBS flaxseed + 1 1/2 TBS water to make vegan, but I have not tested this yet myself. If you do try, would love to hear from you!
- Serving Size: 1/2 of skillet
- Calories: 382
- Sugar: 38
- Sodium: 359
- Fat: 19
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 4
- Protein: 6
- Cholesterol: 92