Chocolate

Pumpkin Skillet Cookie with Maple Caramel Sauce

November  4, 2019
Photo by Nourishing Lab
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4-6
Ingredients
  • Cookie
  • 1/2 cup Almond Butter
  • 1/4 cup Salted Butter, softened
  • 1/2 cup Pumpkin Puree
  • 2 tablespoons Maple Syrup
  • 5 tablespoons Coconut Sugar
  • 3/4 cup Almond Flour
  • 1/4 cup Gluten Free Rolled Oats
  • 3 tablespoons Tapioca Flour
  • 1/2 teaspoon Baking Soda
  • Pinch of Salt
  • 1 Egg
  • 1/2 cup Chocolate Chips +more for topping cookie
  • Maple Caramel (optional but super easy and delicious)
  • 2 tablespoons Coconut Milk
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Coconut Sugar
  • 1 tablespoon Butter
  • 1/2 teaspoon Vanilla Extract
In This Recipe
Directions
  1. Preheat the oven to 350 degrees. Blitz the rolled oats in a blender or food processor until it turns into a uniform flour.
  2. In a bowl, combine the almond butter, softened butter, pumpkin puree, and maple syrup. Whisk in the egg. In another bowl, combine the coconut sugar, almond flour, ground oats, tapioca flour, baking soda and salt. Slowly add the dry ingredients to the wet ingredients, stirring together a little at a time until it is all combined. Fold in the chocolate chips.
  3. Liberally grease a seasoned 10” cast iron pan with butter or butter substitute. Pour the dough into the cast iron pan and smooth it with a spatula so it is even. Top with extra chocolate chips or chunks if desired. Bake for 20-25 minutes or until the top of the cookie is firm and slightly golden.
  4. To make the caramel, heat the butter, coconut milk, maple syrup and coconut sugar in a small saucepan over medium heat. Allow the mixture to come to a boil and reduce to a simmer,

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