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!
5 minutes
17 minutes
Difficulty:
Easy
Show nutritional information
| 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. | |
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
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!
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WOW! Yum!