Healthy Pumpkin Cookie Skillet
A healthier version of the traditional Cookie skillet made with pumpkin puree and added protein
Servings: 6
Ingredients
- 1/4 Cup Pumpkin Puree
- 1/2 Cup Natural Peanut Butter creamy
- 1/4 Cup Almond flour
- 1/4 Cup Coconut Sugar
- 1/4 Cup Truvia or Granulated Sweetener
- 1 Scoop Whey Protein Vanilla Flavor
- 1 Egg Yolk
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon
- 1/4 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/4 Dark Chocolate Chips
Instructions
- Preheat oven to 325F and prepare a small iron pan with non-stick spray
- Place the pumpkin, peanut butter, yolk, and vanilla into a mixer and mix until combined.
- Add in remaining ingredients (except chocolate chips) and continue mixing until a dough forms.
- Fold in chocolate chips. Press the dough evenly into the prepared iron pan and bake for 14-16 minutes.
- Let cool before serving.
Notes
- You don't need a mixer, just use a wooden spoon or silicone spatula.
- The baking time for this Cookie Skillet will depend on the depth of your skillet. If using a 10-inch skillet, it will take a bit longer than if you are using a 12-inch skillet.
- Watch for the sides to become golden brown and start to get slightly crispy. You want the edges crispy and the middle melty gooey!
- If making this Healthy Pumpkin Cookie Skillet and you want to omit the protein you can add about 1/4 cup of whole wheat or oat flour instead.
- Allow it to cool for a few minutes before cutting. Serve with ice cream!
Nutrition
Calories: 206kcal | Carbohydrates: 13g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 179mg | Potassium: 224mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1730IU | Vitamin C: 1.6mg | Calcium: 58mg | Iron: 1.2mg