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.
I 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.
Add tahini to the mix, and you’ve taken it to the next level. Tahini lends a savory component that balances nicely with the sweet from the maple syrup, coconut sugar, and the chocolate chips.
A sprinkling of sea salt on top enhances that sweet-savory combo in the very best of ways.
A couple notes for this recipe:
- If you don’t need this to be vegan and/or you don’t have ground flaxseeds, you can sub with one regular egg (lightly beaten before adding) or one cornstarch egg (1 tablespoon cornstarch + 3 tablespoons water).
- Allowing this cookie skillet to cool completely 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.)
- Adding ice cream alongside a slice or right on top and eating out fo the skillet is highly recommended.
Salted Tahini Chocolate Chip Cookie Skillet 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.
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- 1/2 cup tahini well stirred
- 1/2 cup maple syrup
- 1 cup + 1 tablespoon almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup dairy-free chocolate chips
- sea salt for sprinkling
Instructions
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Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch cast iron skillet with coconut oil. Prepare flax egg.
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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.
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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.
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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.
Recipe Notes
Adapted from my Chocolate Tahini Cookies.
all the hearteyes for this! my inner 10 year old is squealing with glee. xo
Yay!!! Thanks, friend! <3
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!
I love this one because you can eat it right out of the skillet if you wish! ;)
I totally agree Tessa! Best invention EVER! This looks delish!
Right?! Whoever thought of it was a genius. :)
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!
Thanks, Traci! Yes, I’ve found that in some vegan baked goods, a cornstarch egg is the best! I love having that little trick. :)
I need to make these now! So amazing! :)
Yay! I hope you do. :) Thanks, Puja!!
vegan recipes are really so good and so healthy and I want to make this now!
Yes, I tried to use the most wholesome ingredients on this one! :)
Mmmm I have been alllll about the tahini lately so this sounds simply awesome!
Me too!! I can’t get enough of it.
I agree, skillet cookies are one of the best inventions ever! this looks amazing, love that you used almond flour and coconut sugar
Aren’t they?! So, so delicious. Thanks, Albert!