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  • Writer's pictureSasha

Mini Pumpkin Chocolate Chip Skillet Cookie (Vegan and Gluten-Free)

Naturally sweetened and made with oat flour, this vegan and gluten-free Mini Pumpkin Chocolate Chip Skillet Cookie is an irresistibly wholesome treat that is perfect for Autumn baking.

Well guys, it's finally here...the first pumpkin recipe of the season, and nothing screams Autumn more than pumpkin recipes, am I right?

If you follow me on Instagram, you'll know I am ALL about pumpkin season, and what better way to honour it than with this warm, comforting and lightly spiced skillet cookie?

It has the textures of a cookie and cake combined, which is pretty hard to resist. Under the crisp and chewy outer layer is an incredibly soft, melt-in-your-mouth centre. The pumpkin puree adds intense moisture and a natural sweetness, as well as those distinct pumpkin flavours.

The best part is...all of this is achieved by using just 10 simple, clean and wholesome ingredients.

Side note: this was intended to be a single serve dessert as it's only small, but everyone in my house wanted in when they smelt it in the oven, so I had to share. If you're feeling generous, it'll be enough for two of you. If you're not, go ahead and enjoy it to yourself, just bake it when no one else is around ;)

Let's talk ingredients

The ingredients for this Mini Pumpkin Chocolate Chip Skillet Cookie are very simple. Here's what you'll need:

Gluten-free oat flour - to make oat flour, you just blitz the oats in a blender until it becomes a fine, powdery flour. Make sure it is super fine so that it gives the batter the correct consistency. It's best to use rolled oats, although I used sprouted oats for this recipe and the cookie still turned out great. Sprouted oats are a lot easier to digest than any other forms of oats and they work just as well in your baked goods. I like this brand.

Coconut sugar - you can swap this for white or brown sugar, although the cookie will no longer be refined-sugar free.

Pumpkin spice - you can purchase store-bought or you can make your own. I make my own which is super easy. Just mix together 2 tbsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg and 1/2 tsp ground cloves. It'll make more than you need for this recipe, so just store the remaining amount in a little container and save for future use!

Coconut oil - raw and cold pressed is great. This is my current favourite brand to use! You can swap this for ghee or grass-fed butter if you want to make the cookie non-vegan.

Pumpkin puree - the star ingredient, obviously. Make sure you get a good quality pumpkin puree. I use this one in my baking and it works like a charm.

Flax egg - see notes at the bottom of the page for how to make. You can swap the flax egg with one egg yolk if you want to make a non-vegan version of the cookie.

Dark chocolate - make sure it contains 70% or more cocoa. For a higher quality dark chocolate, go for a brands that don't list sugar as the first ingredient on the ingredient list. My favourite brand is Vivani! You can also use dark chocolate chips.

Why you'll love this recipe

Ready in under 30 minutes

It's small so you don't have to share if you don't want to

Perfect for Autumn

Uses better-for-you ingredients

Tastes like a cake and cookie in one!


Mini Pumpkin Chocolate Chip Skillet Cookie (Vegan and Gluten-Free)

Serves: 1-2

Prep time: 10 minutes

Total time: 30 minutes


70g gluten-free oat flour

15g coconut sugar

1/2 tsp pumpkin spice (see notes above on how to make)

1/2 tsp gluten-free baking powder

1/8 tsp salt

50g pumpkin puree

20g coconut oil, melted

1 flax egg* (see notes below)

1 tsp pure vanilla extract

25g dark chocolate (70%+ cocoa), roughly chopped


1. Preheat oven to 180°c/160°c fan. Grease a 6 inch cast iron or oven-proof skillet with a little coconut oil and set aside.

2. Mix together the oat flour, coconut sugar, pumpkin spice, baking powder and salt.

3. In a separate bowl, mix together the pumpkin puree, coconut oil, flax egg and vanilla extract.

4. Add the dry ingredients to the wet and stir until a thick, sticky dough forms. Fold in the dark chocolate.

5. Transfer the dough into the skillet and bake for 15-18 minutes.

6. Allow to cool slightly, then serve with scoops of cold full-fat coconut milk (canned) or your favourite dairy-free ice cream!

I hope you love this recipe!





1. To make a flax egg, mix 1/2 tsp ground flaxseed meal with 1.5 tbsp warm water and let it sit for 15 minutes before using to allow it to thicken up.

2. If you have leftovers, transfer to a sealed container to keep the cookie moist. As oat flour is used, it may dry out after a couple of days but if that's the case, just reheat it in the oven.




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