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Paleo Pumpkin Skillet Cookie

A gooey, decadent skillet cookie filled with chocolatey goodness and warm fall flavors. This rich, delicious, easy to prepare dessert is perfect for holiday season or cozy date nights. It's also paleo, gluten-free, & dairy-free!
Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Dani

Ingredients

  • 2 tablespoons coconut oil room temperature but softened
  • 1/3 cup coconut sugar
  • 1 egg yolk room temperature
  • 2 tablespoons pumpkin puree
  • 1 teaspoon vanilla
  • 1 cup almond flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup dark chocolate chips
  • 2 tablespoons chopped Honey Mama’s Nibs and Coffee chocolate bar about 1/3 or the bar

Instructions

  1. Pre-heat oven to 350 degrees. Put a small 6 inch cast iron skillet in in the oven to heat up.*
  2. Meanwhile, in a mixing bowl, whisk/beat together the softened coconut oil and coconut sugar until light and fluffy, about 1 minute.

  3. Mix in the pumpkin, vanilla, and egg yolk until well-combined and smooth.

  4. Whisk in all the dry ingredients until it forms a dough. Add in chocolate chips and Honey Mama chocolate chunks (leave a little for topping).
  5. Take the cast iron skillet out of the oven and grease with a little melted coconut oil. Press in the dough and top with remaining chocolate chips and chunks.
  6. Bake for 15 minutes. Let cool slightly.
  7. Top with your favorite vanilla ice cream (preferably paleo).
  8. Serve and enjoy!

Recipe Notes

*Putting the cast iron skillet in the oven beforehand to heat helps achieve a golden brown crust on the bottom of the cookie.