Minggu, 20 Oktober 2019

Deep Dish Chocolate Chip Pumpkin Cookie Skillet (Paleo, Dairy Free, Gluten Free)

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A Paleo Deep Dish Chocolate Chip Pumpkin Cookie Skillet. Perfect for a crowd. Made with grain-free flour, cashew butter and real pumpkin. This dessert is going to blow you away! Dairy-free, gluten-free, paleo.


You’ll Need:


  • 1/2 cup all-natural cashew butter*, thick and creamy (or sub another nut/seed butter)
  • 1/3 cup oil (I used avocado, but melted and cooled coconut oil works too)
  • 2/3 cup coconut sugar (or brown sugar)
  • 2 TBS pure maple syrup
  • 2/3 cup canned pumpkin or puree
  • 2 large eggs**
  • 2 tsp vanilla extract
  • 3 cups almond flour/meal*** (or cashew flour/meal)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 3oz dairy-free chocolate bar, chopped
  • 1/2 cup dairy-free dark chocolate chips


Instructions:


  1. Preheat oven to 350ºF. Grease 10″ cast iron skillet**** with butter or oil. Set aside.
  2. In large bowl add cashew butter, oil and coconut sugar. Use stand mixer paddle attachment or electric mixer and beat together for about 1 minute, or until thoroughly combined.
  3. Add in maple syrup, pumpkin, eggs and vanilla extract; mix until thoroughly combined.
  4. Add in almond flour, pumpkin pie spice, baking soda and salt. Use spatula to combine by hand, or use paddle attachment.
  5. Fold in chopped chocolate (you can use all chips or all chunks if preferred) and transfer pumpkin cookie batter into greased skillet.
  6. Bake for 20-25 minutes, or until edges are lightly golden.
  7. Allow skillet to cool for 10- 15 minutes before slicing into. Serve with your favorite ice cream for a seriously awesome treat. Enjoy!


NOTES:


  • *I used a super thick cashew butter, homemade. You can also sub another nut or seed butter – just make sure it is thick and not drippy. If your butter seems to be on the drippy side, make sure it is really well stirred before combining with other ingredients.
  • **Looking for a vegan option? Try subbing the eggs with 2 TBS flaxseed meal + 6 TBS water and allow the mixture to gel up for about 5 minutes. I didn’t test this myself, but let me know if you try!
  • ***I used this almond flour, but also tested with homemade finely ground cashew meal/flour. Tigernut flour may also work, but I haven’t tested myself. You should be able to sub 1:1.
  • ****I am not certain another baking dish would yield the same result, as the cast iron skillet may affect the heat and baking time. If you try with another 10″ baking dish, please let me know!
  • Leftovers best kept in container in fridge 4-5 days, if it lasts that long... 🙂