Tahini Chocolate Chip Skillet Cookie


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 the crucial absolute best truffles 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. In a position 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 birthday party begins off with a luscious aggregate of tahini, maple syrup, and vanilla. We’ve been coming again to this trio once more and once more as it’s natural savory-sweet magic! It additionally occurs to make this recipe nearly oil-free (but even so calmly greasing the skillet to forestall sticking).

Stirring tahini, maple syrup, and vanilla in a bowl

The rest elements sooner than we get to the chocolate? Baking powder, sea salt, almond flour, and tapioca starch. They mix for a comfortable, fudgy dough that your spoon will flow via conveniently!

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 make sure that 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 in a position to bake and revel in!

Freshly baked skillet cookie in a cast iron skillet

We are hoping you LOVE this skillet cookie! It’s:

Simple to make
& SO scrumptious!

It’s the perfect dessert while you’re yearning one thing fitter but nonetheless indulgent! Revel in heat by itself or make it much more particular via topping with ice cream or coconut whipped cream. Hubba hubba!

Extra Candy Treats with Tahini

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

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

Prep Time 10 mins

Cook dinner Time 18 mins

General Time 28 mins

Servings 10 (Servings)

Route Dessert

Delicacies Gluten-Loose, Vegan

Freezer Pleasant 1 month

Does it stay? 3-4 Days

Save you your display screen from going darkish

  • 1/2 cup tahini (creamy/drippy // to find 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 love Wellbee’s)
  • 1/2 cup tapioca starch (also known as tapioca flour)
  • 2/3 cup chocolate chunks or chips (make sure that vegan/dairy-free as wanted // we love Revel in Lifestyles)
  • Preheat your oven to 350 levels F (176 C) and calmly grease an 8-10 inch forged iron skillet (or cake pan) with avocado oil or coconut oil. Put aside.

  • To a medium blending bowl, upload tahini, maple syrup, vanilla extract, baking powder, and sea salt. Whisk smartly to mix.

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

  • Press the dough into the ready skillet the usage of the palm of your hand to clean the highest. Bake for 17-19 mins till golden.

  • Let cool for five mins sooner than serving. Optionally, most sensible with ice cream or whipped cream, and revel in!
  • Absolute best when contemporary/heat, however it does reheat smartly. 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 recommend 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 Diet A: 1 IU Diet C: 0 mg Calcium: 124 mg Iron: 2.6 mg



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