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.
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.
Adapted from my Chocolate Tahini Cookies.