Gluten-Free Pumpkin Chocolate Chip Skillet Cookie
This soft, gooey skillet cookie combines warm pumpkin puree with cinnamon and chocolate chips, baked in a single pan for easy serving. Made with tigernut and tapioca flours, it delivers a tender texture with fall spices. The gelatin creates a binding effect similar to eggs, while coconut oil adds richness. Perfect for sharing warm from the oven with a scoop of ice cream, this cookie offers a cozy dessert that's ready in under 30 minutes.
Ingredients
- ⅝ cup tigernut flour (see above for substitutions)almond flour1:1paleograin-free
works well but changes texture slightly
- ⅓ cup tapioca flour
- ⅓ 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
- ¼ tsp baking soda
- ¼ cup water
- 1 tbsp gelatin
Instructions
- 1
Preheat the oven to 375°F and grease a 6-inch skillet or baking pan with coconut oil
- 2
Sift the tigernut flour and tapioca flour together until well combined
- 3
Mix in the pumpkin puree, maple syrup, coconut oil, chocolate chips, cinnamon, and baking soda
- 4
Add water to a small saucepot and slowly pour over the gelatin, allowing it to harden
- 5
Place the pot on the stove over low heat and slowly melt the gelatin
- 6
Remove from heat and vigorously whisk the melted gelatin until it becomes frothy
- 7
Add the gelatin mixture to the cookie dough immediately and combine
- 8
Pour the dough into the greased skillet and smooth with a spoon
- 9
Bake for 18 minutes or until baked through
- 10
Serve warm, optionally topped with coconut milk ice cream
Tips
Use a cast iron skillet for even heating and presentation, but any 6-inch oven-safe pan works well.
The gelatin egg must be added immediately while warm and frothy to properly bind the ingredients.
Cookie will be soft and gooey when done - avoid overbaking for the best texture.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Reheat gently in oven to restore soft texture.
Can be made up to 1 day ahead and reheated before serving.
Best served warm from the oven, optionally with coconut milk ice cream or whipped coconut cream.
Common Mistakes
Don't let gelatin mixture cool too much before adding to dough or it won't incorporate properly.
Avoid overbaking as the cookie should remain soft and gooey in center.
Substitutions
FAQ
Can I make this without the gelatin egg?
Yes, you can substitute 1 regular egg for the gelatin mixture, though this will no longer be AIP compliant. The texture will be slightly different but still delicious.
What if I don't have a 6-inch skillet?
You can use any small oven-safe pan or divide the dough into individual ramekins. Adjust baking time as needed based on thickness.
How long will this keep?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. The texture is best when served warm, so reheat gently before serving.