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!

Serves: 8

Ingredients

• 1 whole Egg
• 1/4 cup Coconut Sugar
• 3 Tbsp Honey
• 1/3 cup Pumpkin Purée
• 2/3 cup Almond Butter
• 2 Tbsp Coconut Oil
• 2 tsp Pure Vanilla Extract
• 1/3 cup Coconut Flour
• 3 Tbsp Arrowroot Flour
• 1 tsp Baking Powder
• 1 pinch Sea Salt
• 1/4 cup Dark Chocolate Chips
• 2 Tbsp Mini Marshmallows

Process

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!

Pumpkin S’mores Cookie Skillet

Print Pin Rate

Prep Time: 3 minutes minutes

Cook Time: 17 minutes minutes

Servings: 8

Ingredients

• 1 whole Egg
• 1/4 cup Coconut Sugar
• 3 Tbsp Honey
• 1/3 cup Pumpkin Purée
• 2/3 cup Almond Butter
• 2 Tbsp Coconut Oil
• 2 tsp Pure Vanilla Extract
• 1/3 cup Coconut Flour
• 3 Tbsp Arrowroot Flour
• 1 tsp Baking Powder
• 1 pinch Sea Salt
• 1/4 cup Dark Chocolate Chips
• 2 Tbsp Mini Marshmallows

Instructions

• Beat eggs, coconut sugar, and honey with a hand mixer until smooth
• Add almond butter, pumpkin, coconut oil, and vanilla and mix until smooth
• Add dry ingredients
• Then fold in chocolate chips and mini marshmallows
• Pour into 10″ greased skillet
• Bake at 350 for 16-17 min
• Let cool and top with vanilla coconut ice cream!