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    Salted Plains » Recipes » Cookies & Bars

    Salted Tahini Chocolate Chip Cookie Skillet

    Published: Mar 9, 2018 · Modified: Aug 27, 2021 by Tessa · This post may contain affiliate links · 18 Comments

    Jump to Recipe Print Recipe

    Salted Tahini Chocolate Chip Cookie Skillet is a an easy one-bowl recipe made with almond four, tahini, maple syrup, coconut sugar, and studded with chocolate chips. Gluten-free, vegan, refined sugar-free.

    Salted Tahini Chocolate Chip Cookie SkilletI am convinced that skillet cookies (along with cookie dough pots) are one of the best inventions. You get the crispy edges of a cookie, the fudgy chewiness of a brownie, and the gooey-ness you love from that slightly undercooked version of them all combined.

    cookie dough in skilletAdd tahini to the mix, and you've taken it to the next level. Tahini lends a savory component to this gluten-free cookie skillet. The tahini balances nicely with the sweet from the maple syrup, coconut sugar, and the chocolate chips.

    Salted Tahini Chocolate Chip Cookie Skillet A sprinkling of sea salt on top enhances that sweet-savory combo in the very best of ways.

    Salted Tahini Chocolate Chip Cookie Skillet is a an easy one-bowl recipe made with almond four, tahini, maple syrup, and studded with chocolate chips. Gluten-free, vegan, refined sugar-free.

    Tips for this Cookie Skillet

    A couple notes for this tahini chocolate chip skillet cookie recipe:

    • If you don't need this to be vegan and/or you don't have ground flaxseeds, sub with one regular egg. (Lightly beat before adding). Or add one cornstarch egg (1 tablespoon cornstarch + 3 tablespoons water).
    • Allow this cookie skillet to cool completely. This is key to cutting and serving pie-like slices. Otherwise, the gooey factor will get in your way. (Not a bad thing in my opinion.)
    • Add ice cream alongside a slice or right on top. 

    slice of skillet cake

    Chocolate chip cookies on the brain? Check out these gluten-free chocolate chip cookies!

    More Vegan Tahini Recipes

    Vegan Tahini Brownies

    Tahini Chocolate Chip Cookies

    No Churn Tahini Ice Cream

    Gluten-Free Tahini Millionaire Bars

    Tahini Banana Bread

    Salted Tahini Chocolate Chip Cookie Skillet is a an easy one-bowl recipe made with almond four, tahini, maple syrup, and studded with chocolate chips. Gluten-free, vegan, refined sugar-free.

    Salted Tahini Chocolate Chip Cookie Skillet

    Salted Tahini Chocolate Chip Cookie Skillet is a an easy one-bowl recipe made with almond four, tahini, maple syrup, coconut sugar, and studded with chocolate chips. Gluten-free, vegan, refined sugar-free.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 8 servings
    Calories: 323kcal
    Author: Tessa

    Ingredients

    • 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
    • ½ cup tahini well stirred
    • ½ cup maple syrup
    • 1 cup + 1 tablespoon almond flour
    • ¼ cup coconut sugar
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoons pure vanilla extract
    • ⅔ cup dairy-free chocolate chips
    • sea salt for sprinkling

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch cast iron skillet with coconut oil. Prepare flax egg. 
    • In a medium bowl, combine tahini, maple syrup, almond flour, coconut sugar, baking powder, baking soda, salt, and prepared flax egg. Add vanilla extract. Stir to combine. 
    • Fold in chocolate chip, reserving a handful to sprinkle on top of cookie skillet. Transfer cookie batter to prepared skillet. Smooth batter with a spatula into even layer. Sprinkle with sea salt and reserved chocolate chips.
    • Bake for 20-25 minutes, or until cookie is golden brown and has started to pull away from the edges. A toothpick test should come out mostly clean. Allow cookie skillet to cool completely before cutting and serving. 

    Notes

    Adapted from my Chocolate Tahini Cookies.

    Nutrition

    Calories: 323kcal | Carbohydrates: 34g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 258mg | Potassium: 125mg | Fiber: 4g | Sugar: 23g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Reader Interactions

    Comments

    1. Rachel

      February 09, 2019 at 9:04 am

      Is there a replacement for almond flour that I could use? This looks delicious, but i'm allergic to almonds!

      Reply
    2. Albert Bevia

      March 20, 2018 at 8:23 am

      I agree, skillet cookies are one of the best inventions ever! this looks amazing, love that you used almond flour and coconut sugar

      Reply
      • Tessa

        March 21, 2018 at 10:55 am

        Aren't they?! So, so delicious. Thanks, Albert!

        Reply
    3. Caitlin

      March 20, 2018 at 7:16 am

      Mmmm I have been alllll about the tahini lately so this sounds simply awesome!

      Reply
      • Tessa

        March 21, 2018 at 10:52 am

        Me too!! I can't get enough of it.

        Reply
    4. annie calvert

      March 20, 2018 at 12:33 am

      vegan recipes are really so good and so healthy and I want to make this now!

      Reply
      • Tessa

        March 21, 2018 at 10:51 am

        Yes, I tried to use the most wholesome ingredients on this one! :)

        Reply
    5. puja

      March 13, 2018 at 11:55 am

      I need to make these now! So amazing! :)

      Reply
      • Tessa

        March 21, 2018 at 10:49 am

        Yay! I hope you do. :) Thanks, Puja!!

        Reply
    6. Traci | Vanilla And Bean

      March 12, 2018 at 4:06 pm

      Sheesh, Tessa! I just realized how long its been since I've made chocolate chip cookies... let alone a skillet cookie! OMGeee this looks good. That sea salt on top has me all heart eyes! Now, I had no idea there was such a thing as a corn starch egg - thank you for that! Beautifully captured, Tessa! Thank you for sharing!

      Reply
      • Tessa

        March 21, 2018 at 10:49 am

        Thanks, Traci! Yes, I've found that in some vegan baked goods, a cornstarch egg is the best! I love having that little trick. :)

        Reply
    7. Mary Ann | The Beach House Kitchen

      March 12, 2018 at 8:40 am

      5 stars
      I totally agree Tessa! Best invention EVER! This looks delish!

      Reply
      • Tessa

        March 21, 2018 at 10:48 am

        Right?! Whoever thought of it was a genius. :)

        Reply
    8. Agness of Run Agness Run

      March 10, 2018 at 12:02 pm

      Yummy! This is the ultimate treat recipe which I am so intrigued to try, Tessa. This is the perfect dessert, especially for people with a sweet tooth like me!

      Reply
      • Tessa

        March 21, 2018 at 10:48 am

        I love this one because you can eat it right out of the skillet if you wish! ;)

        Reply
    9. jaime

      March 09, 2018 at 1:05 pm

      all the hearteyes for this! my inner 10 year old is squealing with glee. xo

      Reply
      • Tessa

        March 21, 2018 at 10:47 am

        Yay!!! Thanks, friend! <3

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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