Setting the mood for this fall season with a delicious and fun cookie skillet! Who else is ready to embrace the pumpkin spice love? Because I know that cookies are always a good idea, specially when we are talking about cookies baked in skillets.
This recipe will want to make you put on your fuzzy socks, prepare a cozy latte and enjoy one of these vegan and keto cookies...GOALS!
The whole cookie skillet idea was inspired by... well, my love for my iron skillet and cookies. One fun fact about me is that my dad used to call me The Cookie Monster back in the day where I used to lived by cookies for breakfast, snacks and dinner (for real).
But now, as a nutritionist and baker I want to introduce you to the new healthy me! A girl who loves creating the healthier version of my favorite recipes and to create new and fun recipes to share right here in the blog!
This is THE BEST Cookie Skillet for this fall season!
This recipe is for everyone who appreciates the pumpkin season and enjoys a nice cozy evening while enjoying a delicious and indulgent recipe. I enjoyed some of this with an almond milk latte, in one occasion I even air fried one and it turned out extra crispy!
Simple and clean ingredients!
Almond Flour
Coconut Flour
Vanilla Nuzest Plant Based Protein (use code PURELYHL for 15% off)
Pumpkin Pure
Almond Butter
Granulated Monk Fruit
All Spice
Chocolate Chip Bars
The ingredients create a heartwarming experience that nobody will resist! And the best part is that this recipe is perfect to share with your loved ones during this fall season, so whenever you meet up with your friends or family bring along one of these Pumpkin Maple Cookie Skillets!
These are perfect for these dietary lifestyles:
Vegan
Keto
Gluten Free
Dairy Free
Low Carb
If you want to make this recipe into a paleo version go ahead and skip the pea protein and use 1/4 cup of coconut flour or more almond flour. The point here is to enjoy this delicious and clean recipe!
Easy and simple steps!
Preheat the oven at 350F.
Mix the dry ingredients in a bowl.
Add drippy almond butter and pumpkin pure.
Mix well, and then add the rest of the liquids.
Pour the mix into an iron skillet (greased or with wax paper).
Top with chopped bars or chocolate chips.
Bake for 30 minutes.
So as you can see, this is basically fail proof! Anyone can make this recipe; add, mix, pour and bake. Easy peasy!
For this recipe I decided to use some chocolate chips bars but you can use chocolate chips instead. This is up to you, the point here is to add that chocolate factor that makes a cookie a cookie.
Can I store these in the freezer?
Oh YEAH! These can last up to a month if you freeze them in a plastic bag. Pro tip: re-heat them in your oven at 350F for 5 minutes or in your air fryer for 3 minutes at 400F.
So now, I think we are all set to get those ovens heating! Also, don't forget to save, pin, share or bookmark this recipe for later...
With love,
Maria
Try More Recipes!
Pumpkin Maple Cookie Skillet
By María Fernanda López
Serves 12
Ingredients
1 cup of almond flour
1/4 cup of coconut flour
4 scoops of Vanilla Nuzest Plant Based Protein (use code PURELYHL for 15% off)
1/2 cup of pumpkin pure
1/4 cup of almond butter
1/3 cup of granulated monk fruit
1/2 tsp of all Spice
3 tbsp keto maple syrup (PURELYHL for discount)
2 chocolate chip bars (or 1/4 cup of chocolate chips)
Method
Preheat the oven at 350F.
Mix the dry ingredients in a bowl.
Add drippy almond butter and pumpkin pure.
Mix well, and then add the rest of the liquids.
Pour the mix into an iron skillet (greased or with wax paper).
Top with chopped bars or chocolate chips.
Bake for 30 minutes.
Nutritional Information (per serving 226 kcal)
Fat: 14.8g
Carbs: 14g
Fiber: 6.4g
Net Carbs: 7.6g
Protein: 12.9g
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