Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)
This pumpkin chocolate chip cookie skillet is a decadent treat for fall! It’s paleo, AIP-friendly, grain-free, and dairy-free.
Paleo Pumpkin Chocolate Chip Cookie Skillet
I’ll never forget when I first learned about the existence of cookie skillets! How fun, right? It’s been a hot minute since I’ve had a cookie skillet in a restaurant, but you can easily make one at home!
This paleo pumpkin chocolate chip cookie skillet is just as delicious as any other you’ve had, plus it’s gluten-free, grain-free, nut-free, dairy-free, lower in sugar, and it’s paleo and AIP compliant.
The Ingredients You’ll Need For The Paleo Pumpkin Chocolate Chip Cookie Skillet
- Tigernut Flour. Tigernut is indeed nut-free, as tigernuts are actually a tuber. It’s a grain free flour that’s similar to almond flour. If you can have almonds, you can try subbing almond flour as well, though I haven’t tried this recipe with other flours.
- Tapioca Starch. Tapioca helps bind this cookie together. You can also sub arrowroot starch.
- Pumpkin Puree. It is October, right? Gotta have the pumpkin! Pumpkin puree really helps the flavor and texture of this cookie skillet and helps keep it moist and gooey.
- Chocolate Chips. This cookie skillet has lots of flavor without the chocolate chips, so you can easily leave them out. If you’re AIP, I would use this recipe instead.
- Gelatin egg (or 1 real egg). Gelatin is a great egg substitute if you’re egg free. You can try other options like flax eggs if you tolerate, or you can easily just use one real egg. I use vital proteins, but great lakes also work.
The Tools You’ll Need
- Mini cast iron skillet. I didn’t use a big cast iron to make this cookie skillet. Rather, I just used a 6″ mini cast iron skillet! It’s perfect for a little cookie skillet to share! I got it from World Market, here. If you don’t have a 6″ skillet, you can easily use any other pan you have that’s a similar size and just scale the recipe accordingly. A skillet is fun, but not necessary!
How to make Paleo Pumpkin Chocolate Chip Cookie Skillet
- Prepare the skillet. Preheat the oven and grease a 6″ skillet (like this) or a baking pan with coconut oil
- Mix the ingredients. Sift the two flours together until well combined. Mix in the remainder of the ingredients (reserving the egg/gelatin egg) and combine.
- Prepare the gelatin egg. Add the water to a small saucepot and slowly pour over the gelatin. Allow to harden. Place the pot on the stove and turn it on low heat. Slowly melt the gelatin (this will take just a minute) and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and combine.
- Pour the cookie dough into the skillet.
- Bake for 18 minutes. The cookie will be soft and gooey!
- Enjoy! Top with coconut milk ice cream if desired, or serve by itself.
How to enjoy this cookie skillet…
This is definitely the ultimate treat! Here’s how I recommend enjoying it!
- Top with coconut milk ice cream or extra chocolate chips
- Share with a friend for a movie night or after dinner dessert
- Serve slices at a party!
You’ll also love…
- Paleo Salted Caramel Pumpkin Blondies
- Edible Pumpkin Chocolate Chip Cookie Dough
- Paleo Pumpkin Fudge
- 2/3 cup tigernut flour (see above for substitutions)
- 1/3 cup tapioca flour
- 1/3 cup pumpkin puree
- 2 tbsp maple syrup
- 2 tbsp coconut oil (plus extra for greasing the pan)
- 2–3 tbsp chocolate chips (sub this recipe for AIP)
- 1 tsp cinnamon
- 1/4 tsp baking soda
For the gelatin egg (sub 1 regular egg)
- 1/4 cup water
- 1 tbsp gelatin
- Preheat the oven to 375 F and grease a 6″ skillet (like this) or a baking pan with coconut oil.
- Sift the two flours together until well combined. Mix in the remainder of the ingredients (reserving the egg/gelatin egg) and combine.
- For the gelatin egg, add the water to a small saucepot and slowly pour over the gelatin. Allow to harden. Place the pot on the stove and turn it on low heat. Slowly melt the gelatin (this will take just a minute) and remove from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and combine.
- Pour the cookie dough into a well-greased 6″ skillet/pan and smooth it out with the top of a spoon
- Bake for 18 minutes or until baked through. The cookie will be soft and gooey!
- Top with coconut milk ice cream if desired, or serve by itself. Remember to be careful with the hot skillet!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 138
- Fat: 6.5g
- Carbohydrates: 12.1g
- Fiber: 0.9g
- Protein: 1.7g
This post appeared on Unbound Wellness in 2017 and was updated in 2021.
Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats