Pumpkin Skillet Cookie with Chocolate Chips
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, gooey pumpkin skillet cookie with chocolate chips and pecans, made with almond flour and almond butter. Free of gluten and dairy while tasting rich and indulgent. Perfect topped with coconut ice cream or candied pecans.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 large egg (at room temperature)
- 6 Tbsp smooth almond butter (or other nut butter)
- 3/4 cup organic pumpkin puree (drained on paper towels*)
- 1/2 cup organic coconut sugar
- 1/4 cup pure maple syrup
- 2 Tbsp melted coconut oil (refined)
- 2 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 2 tsp pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup dark chocolate chips (or chopped dark chocolate)
- Candied Pecans
- Coconut Vanilla Ice cream
- More chocolate chips
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 113mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 122mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.