HomeBakingTahini Chocolate Chip Skillet Cookie

Tahini Chocolate Chip Skillet Cookie

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Scoops of vanilla ice cream melting on top of a chocolate chip skillet cookie

Welcome to our new favourite dessert: a chewy, gooey, oh-so scrumptious SKILLET cookie! It’s one of many best desserts we’ve ever made. Simply stir, unfold, bake, and revel in. No scooping or mixer required!

It’s undetectably vegan and gluten-free, generously studded with chocolate, and has a creamy tahini cookie base sweetened with maple syrup. Prepared in lower than half-hour, it’s going to be your new go-to! Get your skillet — let’s make a BIG cookie.

Tahini, maple syrup, chocolate chips, vanilla, baking powder, almond flour, tapioca starch, and salt

This BIG cookie occasion begins off with a luscious mixture of tahini, maple syrup, and vanilla. We’ve been coming again to this trio once more and once more as a result of it’s pure savory-sweet magic! It additionally occurs to make this recipe nearly oil-free (in addition to frivolously greasing the skillet to forestall sticking).

Stirring tahini, maple syrup, and vanilla in a bowl

The remaining substances earlier than we get to the chocolate? Baking powder, sea salt, almond flour, and tapioca starch. They mix for a tender, fudgy dough that your spoon will glide via with ease!

Pouring chocolate chips into cookie dough

Now to the BEST a part of any chocolate chip cookie: CHOCOLATE! We wouldn’t need you to really feel slighted, so we guarantee this cookie has a beneficiant quantity of chocolate chips/chunks. You’re welcome.

Spreading chocolate chip cookie dough into a cast iron skillet

After spreading the dough right into a forged iron skillet, it’s able to bake and revel in!

Freshly baked skillet cookie in a cast iron skillet

We hope you LOVE this skillet cookie! It’s:

Chewy
Fudgy
Maple-sweetened
Chocolate-studded
Straightforward to make
& SO scrumptious!

It’s the best dessert once you’re craving one thing more healthy but nonetheless indulgent! Take pleasure in heat by itself or make it much more particular by topping with ice cream or coconut whipped cream. Hubba hubba!

Extra Candy Treats with Tahini

In case you do that recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Close up shot of a spoon with a bite of chocolate chip skillet cookie and vanilla ice cream

Prep Time 10 minutes

Prepare dinner Time 18 minutes

Complete Time 28 minutes

Servings 10 (Servings)

Course Dessert

Delicacies Gluten-Free, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

Forestall your display from going darkish

  • 1/2 cup tahini (creamy/drippy // discover our favourite manufacturers right here)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup almond flour (we like Wellbee’s)
  • 1/2 cup tapioca starch (additionally referred to as tapioca flour)
  • 2/3 cup chocolate chunks or chips (guarantee vegan/dairy-free as wanted // we like Take pleasure in Life)
  • Preheat your oven to 350 levels F (176 C) and frivolously grease an 8-10 inch forged iron skillet (or cake pan) with avocado oil or coconut oil. Put aside.

  • To a medium mixing bowl, add tahini, maple syrup, vanilla extract, baking powder, and sea salt. Whisk nicely to mix.

  • Add almond flour and tapioca starch and stir nicely with a wood spoon or spatula. Fold within the chocolate chips or chunks.

  • Press the dough into the ready skillet utilizing the palm of your hand to easy the highest. Bake for 17-19 minutes till golden.

  • Let cool for five minutes earlier than serving. Optionally, prime with ice cream or whipped cream, and revel in!
  • Finest when contemporary/heat, nevertheless it does reheat nicely. Retailer any leftovers in an hermetic container within the fridge for as much as 4 days or within the freezer for as much as 1 month. To reheat, we propose microwaving in 10-second increments till warmed via.

Serving: 1 serving Energy: 271 Carbohydrates: 26.8 g Protein: 5.4 g Fats: 17.4 g Saturated Fats: 4.5 g Polyunsaturated Fats: 4.2 g Monounsaturated Fats: 6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 99 mg Potassium: 154 mg Fiber: 3.4 g Sugar: 14.5 g Vitamin A: 1 IU Vitamin C: 0 mg Calcium: 124 mg Iron: 2.6 mg



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