Imagine sinking your fork into a warm, gooey deep-dish cookie that's not just incredibly delicious, but also health-conscious and paleo-friendly. This isn't just any ordinary dessert - it's a game-changing recipe that combines the rich, comforting flavors of pumpkin and chocolate in a single skillet masterpiece. Whether you're a strict paleo follower or just someone who loves decadent yet nutritious treats, this deep-dish chocolate chip pumpkin cookie will revolutionize your dessert game and leave you craving more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch round cast iron skillet or deep baking dish by lightly greasing it with coconut oil.
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate medium bowl, mix the pumpkin puree, melted coconut oil, honey, and vanilla extract. Whisk these wet ingredients until smooth and fully combined.
- Pour the wet ingredient mixture into the dry ingredients. Stir gently with a spatula until a consistent cookie dough forms. Be careful not to overmix.
- Fold in the dark chocolate chips, distributing them evenly throughout the dough.
- Transfer the cookie dough into the prepared skillet or baking dish, spreading it evenly and smoothing the top with a spatula.
- Place the skillet in the preheated oven and bake for 22-25 minutes. The edges should be golden brown, and a toothpick inserted in the center should come out mostly clean with a few moist crumbs.
- Remove from the oven and let the cookie cool in the skillet for 15-20 minutes. The cookie will continue to set as it cools.
- Slice into 8 wedges and serve warm. Optional: Top with dairy-free ice cream or whipped coconut cream.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can make your cookie tough instead of tender.
- For extra richness, use high-quality dark chocolate chips with at least 70% cocoa content.
- Make sure your coconut oil is melted but not hot when mixing with other wet ingredients.
- Check the cookie around 20 minutes to prevent over-baking, as paleo recipes can dry out quickly.
- Let the cookie rest in the skillet after baking - this helps it set and develop a perfect texture.
- For a dairy-free finish, consider topping with coconut whipped cream or dairy-free ice cream.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 5g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 0mg
