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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.
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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.
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
  • 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