Pumpkin or Chocolate? Have Both in This Easy Grain-Free Treat
It’s like a pumpkin pie, a blondie and a chocolate chip cookie combined – and it’s gluten free, too.
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It can be a challenge to land on which dessert to make when you want a treat. You’re craving a sweet snack but torn between pumpkin pie, a crunchy cookie or something chocolatey. What’s a busy person with a craving to do?
This pumpkin-chocolate chunk skillet cookie ticks all the boxes: It’s simple to make, just stir a few ingredients together, press into a skillet and bake. It combines a pumpkin base with chunks of dark chocolate. It’s soft and chewy, luscious and indulgent – but it’s free of grains, gluten and refined sugar. It even has a hint of salt from optional flakes you can sprinkle on top. No matter what you’re in the mood for, this dessert has you covered.
The secret to this skillet cookie’s texture? Cashew butter! Made from ground cashews, it’s sweet, buttery and rich, with a hint of vanilla – almost like chocolate chip cookie dough without the sugar. Along with flavor and richness, cashew butter lends some healthy fats, a bit of fiber, protein and complex carbs, so this dessert won’t cause a big sugar spike and crash. Combined with pumpkin puree, almond flour and a few other simple pantry ingredients, cashew butter helps to make a dessert that feels special but is easy enough to throw together on a regular weeknight.
No skillet handy? No problem. Just press the dough into a lightly greased pie plate, and you’re good to go. You can also make this easy treat for a special occasion, and dress it up with a scoop of ice cream.
Pumpkin Chocolate Chunk Skillet Cookie
- 1 cup blanched almond flour
- 1/4 cup arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2/3 cup pumpkin purée
- 1/3 cup cashew butter
- 1/2 cup pure maple syrup
- 1/4 cup coconut sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 4 oz dark chocolate, chopped into chunks
- Flaky sea salt, optional
- Preheat oven to 350oF. Lightly grease a 9-inch cast-iron skillet or pie plate.
- In a large bowl, whisk together the almond flour, arrowroot starch, baking soda, and salt.
- In a high-speed blender or food processor, combine the pumpkin, cashew butter, maple syrup, coconut sugar, egg, and vanilla. Process until smooth. Pour into the bowl with the dry ingredients and stir until well combined.
- Fold in the chocolate chunks, then spread the batter in the prepared skillet. Sprinkle the top lightly with the flaky sea salt, if using. Bake until just set in center but still soft, 18-22 minutes. Let cool for at least 5 minutes before cutting into wedges and serving.
Recipe courtesy of Paleo Magazine.