Not only is this an easy, delicious dessert that is grain, gluten and dairy free; but the bonus is that there is no pan to clean! That certainly makes it a favored recipe of 24 Carrot Kitchen.
Lining the cast iron skillet with parchment paper does not affect the skookie (skillet + cookie) in any way. After your skookie has baked, you can just throw the parchment paper away! The cast iron skillet is ready to be used again immediately.
The below photo shows the batter as I am pouring it into the 8″ cast iron skillet.
In the below photo, the skookie has cooled and I have cut a slice. I sprinkled a few extra chocolate chips over the top. So good!
This would be an awesome treat to have anytime. See, grain free can be delicious! I hope you are having a great week.
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If you like this recipe, you might like to try – Pumpkin Chocolate Chip Squares.
- 1 cup blanched almond flour
- 1/4 cup almond butter
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg I have used extra large and it worked fine.
- 1/4 cup pumpkin puree
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup dairy free gluten free chocolate chips, plus 1 tablespoon for sprinkling on top of skookie.
Preheat oven to 350 degrees F.
Prepare an 8 inch cast iron skillet with parchment paper. (I used a pre-cut round size parchment insert).
Combine all ingredients in a mixing bowl and mix until well combined.
Pour batter into the prepared cast iron skillet.
Bake for 25 minutes until top is slightly golden brown.
Psst! – I often shop at Thrive to stock up my pantry on healthy ingredients. They have awesome prices on my favorite products. Some of the items in this recipe are from Thrive. Check them out!
Easy to Pin It Strip: