What can’t you do with a cast iron skillet? Instead of having to choose between cookies or cake, you can get the best of both worlds with this gooey dessert. With a sprinkling of salt and a hint of pumpkin, it’s sure to satisfy any of your fall flavor cravings.
2 1/4 cups flour
3/4 cups oat flour (oats put in a food processor until fine)
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 cup coconut oil
1/2 cup brown sugar
1/2 cup unsweetened apple sauce
1/4 cup maple syrup
1 cup pumpkin puree
2 flax eggs (2 tbsp flaxseed whisked with 6 tbsp water and set to sit for 5 minutes)
2 tsp vanilla
1 cup chocolate chips
1/2 cup dried cranberries
nutmeg, for serving
Make flax egg and set aside. Preheat oven to 350 degrees. Boil a small amount of water and pour over cranberries. Allow to soak for approximately 5 minutes. Combine flour, oat flour, baking soda and pumpkin spice. Add a dash or two of salt, depending on your taste.
In a separate bowl, mix together coconut oil, brown sugar, apple sauce, maple syrup, vanilla and pumpkin puree. Add flax eggs. Mix well. Add to dry mixture. Mix well and add cranberries and chocolate chips. Stir together. Lightly grease a seasoned cast iron skillet and pour in batter. Spread it around as needed, making sure it is even. Add another sprinkle of salt to the top. Pop in the oven and bake until a toothpick comes out clean, about 25-30 minutes. Serve with maple syrup and a sprinkle of nutmeg. Enjoy!