Grab a spoon and dig into this gluten-free and vegan Pumpkin Chocolate Chip Oatmeal Skillet Cookie with your friends and family – or save it all for yourself!
Once again, I really have no words for what you guys mean to me.
I don’t expect this blog to ever become a huge success nor do I know if I really want it to because the several of you who comment, email and message me literally mean so much to me that I would never want to compromise these relationships for blog growth. I’m so appreciative of you guys. Thank you once again for allowing me to open up and share a little piece of myself with you.
And just like that we have reached the week of Thanksgiving. Let me phrase that in another way – there are just 3 days left until Thanksgiving. Am I the only one completely and utterly blown away by that? I still can’t believe how quickly this month has gone by, let alone the entire year. I just got used to writing out 2017 and now I’m going to have to start writing 2018? Crap.
But let’s worry about the date change later. RIght now we’ve got a skillet cookie to focus on!
Quick funny note – this is actually the third week in a row that I’ve posted a pumpkin recipe on Monday. I guess I just wanted you guys to start the week off with something Fall inspired! 😉
It’s no secret that I’ve got an obsession with my skillet. Other than loving it as a potential weapon against intruders, I’ve also used it to create quite a few delicious recipes now:
- Lemon Blueberry Cornbread
- Paleo Strawberry Shortcake Cobbler
- PB Cup Skillet Cookie
- Vegan Caramel Apple Crisp
And that’s just the dessert recipes!
So what’s so great about this pumpkin chocolate chip oatmeal cookie skillet? Well for one, it’s a giant pumpkin chocolate chip oatmeal cookie. Does there really need to be anything else? 😉
In all seriousness, for me personally it’s the oatmeal aspect of this skillet cookie that really pushes it to the top.
I’m a huge oatmeal cookie fan, guys. I love the thickness of them, the heartiness that the oats create and that subtle wholesome flavor hidden inside. I guess it’s my love affair with different textures that really makes me adore oatmeal-based baked goods and this pumpkin chocolate chip oatmeal skillet cookie is no different. Especially when it’s doused in ice cream and chocolate syrup. I mean it’s like heaven in a skillet, y’all!
And there there’s the fact that it’s both gluten-free and vegan, which is just my sneaky way of tricking my family into eating in a way they never found appealing.
“Wait – this is vegan?” That has literally become my favorite question now when it comes to my baked goods. Like, do people not realize that eggs, butter and milk aren’t required to create something delicious?! It’s 2017 people, get with the times!
Anyway, though this cookie was meant for the Thanksgiving Day dessert table, in the end this Pumpkin Chocolate Chip Oatmeal Skillet Cookie ended up not making the cut due to the fact that I already have a pumpkin pie. Do we really need two pumpkin desserts? I mean I’m all for it but my family would probably prefer some variety, so this skillet cookie didn’t make the final cut. Does that make it any less delicious? Heck no! In fact I’m still kicking around the idea of making it again, only this time I plan on slicing it up and bringing it to my class at the gym. Not sure if that’s weird or not but hey, everyone needs a little sugar in their lives 🙂
- 2 cups Bob's Red Mill 1 to 1 gluten-free flour
- ½ cup gluten free rolled oats
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- 1 tablespoon flaxseed + 3 tablespoons water
- ¾ cup canned pumpkin puree
- ¾ cup coconut sugar
- ½ cup coconut oil, soft
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips, dairy-free
- Preheat the oven to 350 degrees. Spray a 8inch skillet with cooking spray.
- In a large bowl, whisk together the flax egg, canned pumpkin, coconut oil, coconut sugar and vanilla extract until smooth.
- In another bowl, whisk together the flour, rolled oats, cinnamon, sea salt and nutmeg. Add the dry ingredients into the wet and mix until no lumps remain. Stir in the chocolate chips.
- Smooth batter into the skillet. Bake for 20-25 minutes or until toothpick comes out clean.
How many pumpkin recipes are on your Thanksgiving dessert table this year?