Pumpkin S’mores Cookie Skillet
When you're still holding onto summer, but you're eager for a taste of fall, too! This gluten and dairy free ooey gooey cookie skillet is for you!
PREP TIME
5 minutes
COOK TIME
17 minutes
INGREDIENTS
13
Serves: 8
Ingredients
- 1 whole1 whole1 whole Egg
- 0.25 cup0.25 cup0.25 cup Coconut Sugar
- 3 Tbsp3 Tbsp3 Tbsp Honey
- 0.333 cup0.333 cup0.333 cup Pumpkin Purée
- 0.666 cup0.666 cup0.666 cup Almond Butter
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- .33 cup.33 cup.33 cup Coconut Flour
- 3 Tbsp3 Tbsp3 Tbsp Arrowroot Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 1 pinch1 pinch1 pinch Sea Salt
- .25 cup.25 cup.25 cup Dark Chocolate Chips
- 2 Tbsp2 Tbsp2 Tbsp Mini Marshmallows
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Beat eggs, coconut sugar, and honey with a hand mixer until smooth
- 2. Add almond butter, pumpkin, coconut oil, and vanilla and mix until smooth
- 3. Add dry ingredients
- 4. Then fold in chocolate chips and mini marshmallows
- 5. Pour into 10" greased skillet
- 6. Bake at 350 for 16-17 min
- 7. Let cool and top with vanilla coconut ice cream!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cookies Dairy Free Desserts Gluten Free Nightshade Free Pescetarian Shellfish Free| This is our estimate based on online research. | |
| Calories: | 280 |
| Fat: | 19 g |
| Carbohydrates: | 25 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 201 mg |
| Fiber: | 5 g |
| Sugars: | 13 g |
| Calculated per serving. | |
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WOW! Yum!