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Paleo Pumpkin Chocolate Chip Cookie Skillet (AIP, Gluten Free)

  • Yield: 6-8 servings 1x


  • 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)
  • 23 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. Preheat the oven to 375  F and grease a 6″ skillet (like this) or a baking pan with coconut oil.
  2. Sift the two flours together until well combined. Mix in the remainder of the ingredients (reserving the egg/gelatin egg) and combine.
  3. 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.
  4. Pour the cookie dough into a well-greased 6″ skillet/pan and smooth it out with the top of a spoon
  5. Bake for 18 minutes or until baked through. The cookie will be soft and gooey!
  6. 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