This pumpkin spice cookie skillet is paleo, gluten-free, vegan-friendly, and made without any refined sugar! Made with almond butter, pumpkin spice, almond flour, and chocolate chips – it’s a decadent dessert to enjoy during the fall season!

If you’re a fan of our hazelnut chocolate chip cookie skillet recipe, then this pumpkin spice cookie skillet is going to be a favourite as well. Ideal for sharing on your next date night in, this cookie skillet is best served warm, scooped right out of the pan! Add a drizzle of nut butter on top, or a few scoops of vegan vanilla ice cream. 

reasons you'll love this recipe

• this pumpkin spice cookie skillet is refined-sugar free - naturally sweetened with honey!
• it's paleo, gluten-free and vegan friendly (just swap honey for maple syryp)
• oil-free – we’re using organic almond butter instead!

Almond Butter

Our single-ingredient almond butter is made with organic dry-roasted almonds that are high in minerals including calcium, magnesium, phosphorus, and potassium. Almonds are rich in healthy fats - in particular, ALA omega 3 fats - hello brain food! Almonds are also high in Vitamin E - which is a fat-soluble vitamin responsible for fighting free radicals and helping to repair damaged skin. 

Shopping for nut butter? Ask these 4 questions before purchasing any nut butter, and get the scoop on nutrition myths about nuts here! 

Note: this recipe makes one deep-dish chocolate chip cookie in an 8-inch skillet!

 #nomzilicious

Be sure to share a photo and tag us on social media @nomz #nomz when you make this pumpkin spice cookie skillet - we would love to see your creations! 

Pumpkin Spice Cookie Skillet

Rated 5.0 stars by 1 users

Servings:

4

Prep Time:

5 minutes

Cook Time:

15 minutes

This pumpkin spice cookie skillet is paleo, gluten-free, vegan-friendly, and made without any refined sugar! Made with almond butter, pumpkin spice, almond flour, and chocolate chips – it’s a decadent dessert to enjoy during the fall season!

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Ingredients

• 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, let sit for 5 minutes to thicken)

• 4 tbsp raw honey (or maple syrup)
• ⅓ cup nomz organic almond butter
• ¼ cup pumpkin purée 
• 1 tsp vanilla extract
• 1 ½  cups almond flour
• ¼ cup arrowroot flour (or tapioca starch)
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1/3 cup vegan dark chocolate chips
• 1/4 tsp sea salt
• 8 inch cast iron skillet

Directions

1. Preheat oven to 350 degrees F.

2. In a medium bowl, whisk together the flax egg, honey, almond butter, pumpkin purée, and vanilla.

3. Fold in the almond flour, arrowroot flour, baking soda, cinnamon, pumpkin spice, and sea salt. Add the chocolate chips last, leaving a few extra to sprinkle on top in the next step.
4. Lightly grease an 8 - inch cast iron skillet with avocado oil or coconut oil. Pour in the cookie dough (it will be quite thick and sticky due to the flax egg thickening)! Sprinkle with remaining chocolate chips.
5. Bake in the oven for 15 minutes at 350ºF. It should be gooey in the middle but fully cooked through on the outside. Enjoy!

let's get social!

Be sure to share a photo and tag us on social media @nomz #nomzinthewild if you try this recipe - we would love to see your creations!

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organic almond nut butter

250g ∙ $ 30 CAD 400g ∙ $ 38 CAD Add To Cart

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Holistic Nutritionist Jasmine Ouellette

Jasmine is the Head of Marketing & Communications at nomz, and a Registered Nutritional Consulting Practitioner. With a background in Biology and Holistic Nutrition, Jasmine is passionate about sharing science-backed wellness information and healthy recipes to help elevate mental and physical health. Do you have a wellness topic, nutrition question, or recipe you’d like to see here on the naturally delicious blog? Drop Jazz an email and she will be sure to answer your questions in an upcoming blog post: jasmine@nomz.com