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 to this gluten-free cookie skillet. The tahini 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.
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.
Chocolate chip cookies on the brain? Check out these gluten-free chocolate chip cookies!
More Vegan Tahini Recipes
Gluten-Free Tahini Millionaire Bars
Salted Tahini Chocolate Chip Cookie Skillet Recipe
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
- 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.
jaime says
all the hearteyes for this! my inner 10 year old is squealing with glee. xo
Tessa says
Yay!!! Thanks, friend! <3
Agness of Run Agness Run says
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!
Tessa says
I love this one because you can eat it right out of the skillet if you wish! ;)
Mary Ann | The Beach House Kitchen says
I totally agree Tessa! Best invention EVER! This looks delish!
Tessa says
Right?! Whoever thought of it was a genius. :)
Traci | Vanilla And Bean says
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!
Tessa says
Thanks, Traci! Yes, I’ve found that in some vegan baked goods, a cornstarch egg is the best! I love having that little trick. :)
puja says
I need to make these now! So amazing! :)
Tessa says
Yay! I hope you do. :) Thanks, Puja!!
annie calvert says
vegan recipes are really so good and so healthy and I want to make this now!
Tessa says
Yes, I tried to use the most wholesome ingredients on this one! :)
Caitlin says
Mmmm I have been alllll about the tahini lately so this sounds simply awesome!
Tessa says
Me too!! I can’t get enough of it.
Albert Bevia says
I agree, skillet cookies are one of the best inventions ever! this looks amazing, love that you used almond flour and coconut sugar
Tessa says
Aren’t they?! So, so delicious. Thanks, Albert!
Rachel says
Is there a replacement for almond flour that I could use? This looks delicious, but i’m allergic to almonds!