Pumpkin Chocolate Chip Skillet Cookie
If you like your pumpkin with a side of chocolate chips, you’re going to love our pumpkin chocolate chip skillet cookie recipe. This baby is super easy to pull off. Think of it as a sort of post-dinner want-dessert-but-still-want-to-be-healthy type of treat. Filled with clean ingredients and protein packed quinoa flakes. It’s a delicious way to have dessert without feeling guilty.
Ingredients
3 Tbsp pumpkin puree (canned pumpkin)
3 Tbsp coconut sugar
1 Tbsp maple syrup
2 Tbsp tahini
1/2 Tbsp coconut oil
1 flax egg (1 tsp ground flax seeds + 2 tsp water, mixed)
1 tsp vanilla extract
1/4 cup I Heart Keenwah Toasted Quinoa Flakes
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp baking soda
1/4 tsp baking powder
pinch of sea salt
3 tbsp vegan dark chocolate chips
Directions
Preheat oven to 350 F and
Mix all ingredients in a bowl and spread on a greased mini 6” skillet
Bake for 20 minutes until the edges are golden
Cool for 10 minutes and then eat
Recipe adapted from Fit Mitten Kitchen.