Tahini Chocolate Chip Skillet Cookie
Chewy, gooey, oh-so delicious tahini chocolate chip SKILLET cookie. Vegan, gluten-free, and just 8 ingredients, 1 bowl, and 30 minutes required!
Servings 10 (Servings)
Ingredients
- 1/2 cup tahini (creamy/drippy // find our favorite brands here)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup almond flour (we like Wellbee’s)
- 1/2 cup tapioca starch (also called tapioca flour)
- 2/3 cup chocolate chunks or chips (ensure vegan/dairy-free as needed // we like Enjoy Life)
FOR SERVING optional
Instructions
- Preheat your oven to 350 degrees F (176 C) and lightly grease an 8-10 inch cast iron skillet (or cake pan) with avocado oil or coconut oil. Set aside.
- To a medium mixing bowl, add tahini, maple syrup, vanilla extract, baking powder, and sea salt. Whisk well to combine.
- Add almond flour and tapioca starch and stir well with a wooden spoon or spatula. Fold in the chocolate chips or chunks.
- Press the dough into the prepared skillet using the palm of your hand to smooth the top. Bake for 17-19 minutes until golden.
- Let cool for 5 minutes before serving. Optionally, top with ice cream or whipped cream, and enjoy!
- Best when fresh/warm, but it does reheat well. Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. To reheat, we suggest microwaving in 10-second increments until warmed through.
Video
Notes
*Loosely inspired by our Tahini Sweet Potato Blondies.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 10 servings)
Serving: 1 serving Calories: 271 Carbohydrates: 26.8 g Protein: 5.4 g Fat: 17.4 g Saturated Fat: 4.5 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 99 mg Potassium: 154 mg Fiber: 3.4 g Sugar: 14.5 g Vitamin A: 1 IU Vitamin C: 0 mg Calcium: 124 mg Iron: 2.6 mg