I truly believe that this recipe that you see right here - my Incredible Pumpkin Caramel Cookie Skillet is one of the best recipes I have ever created. I know that is saying a lot, but I am one of those food bloggers that is very intentional about the content I put out into the world, so I wouldn't say it unless it was true. It's paleo, grain-free, gluten-free, and vegan-friendly, and is a must-make recipe this Fall season!
Ingredients
FOR THE CARAMEL SAUCE:
- ¼ cup maple syrup
- ¼ cup pumpkin puree
- ¼ cup almond butter
- ¼ cup coconut oil melted
- 1 tsp pumpkin pie spice if you don't have any, you can make your own!
FOR THE COOKIE SKILLET:
- 1 ¼ cup almond flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp sea salt
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 tb vanilla extract
- 1 egg
- ¾ cup dairy free chocolate chips
Instructions
- Preheat oven to 350.
- Grease a 10 inch cast iron skillet (an 8-inch skillet will work also).
- Place caramel sauce ingredients in a blender and blend until a sauce forms, about 30 seconds.
- Transfer to the skillet, covering the bottom of the skillet.
- In a medium bowl, mix together the cookie skillet ingredients, folding in the chocolate chips last.
- Add to the cookie skillet and use a spatula to even out (it won’t be perfect, the caramel sauce will move out towards the edges of the skillet and that is okay!).
- Bake 20-22 minutes, note it might still be soft and gooey and that’s ok!
- Let cool for a few minutes and then DEVOUR!
Notes
To make this recipe vegan, all you have to do is substitute the egg for a flax egg. To make a flax egg, get out a small bowl, and whisk together one tablespoon ground flax seed meal and three tablespoons water. Let it sit for about five minutes to thicken.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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