Ingredients
- 1 1/2 cups white whole wheat flour, about 200 grams
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 cup plus 1 tablespoon mashed avocado about 1 large avocado (135 grams)
- 3/4 cup brown sugar packed
- 3 egg yolks
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons honey
- 1/4 cup plus 2 tablespoons mini chocolate chips
- 1 cup candy corn pieces, plus additional for topping (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly spray an 8-inch cast iron skillet with cooking spray.
- In a medium bowl, stir together the whole wheat flour, cornstarch, salt, baking powder, and pumpkin pie spice. Set aside.
- In a large bowl, beat together the mashed avocado and brown sugar using an electric hand mixer. Then, add in the egg yolks, vanilla, and honey. Beat until well combined.
- Stir the dry ingredients into the avocado mixture until well combined. Then, stir in the chocolate chips and 1/2 cup of candy corn until evenly dispersed. Your dough will be very wet and sticky.
- Pour the mixture into the prepared skillet and smooth out with a spatula.
- Bake for 45-50 minutes until the cookie is a deep brown. If topping with additional candy corn, lightly press into the top of the cookie in the last 3-4 mins of baking time to lightly melt it onto the cookie.
- Let stand for 10 minutes to cool.