Welcome to our new favorite dessert: a chewy, gooey, oh-so-delicious skillet cookie! This is one of the easiest desserts we’ve ever made. Just stir, spread, bake and enjoy. No scooping or mixer required!
It’s decidedly vegan and gluten-free, generously filled with chocolate, and has a creamy tahini cookie base sweetened with maple syrup. Ready in less time 30 minutes, it’s going to be your new go! Get your skillet – let’s make a big cookie.
This Big Cookie Party starts with a delicious combination Tahini, maple syrup and vanilla. We keep coming back to this trio because it’s pure savory-sweet magic! The same goes for making this recipe almost oil free (In addition to lightly greasing the skillet to prevent sticking).
The rest of the ingredients before we get the chocolate? Baking powder, sea salt, almond flour and tapioca starch. They combine for one Soft, fluffy dough So that your spoon will slide with ease!
Now to the best part of any chocolate chip cookie: the chocolate! We don’t want you to feel slighted, so we make sure there are plenty of chocolate chips/chunks in this cookie. You are welcome.
After spreading the batter in a cast iron skillet, it’s ready to bake and enjoy!
We hope you like these skillet cookies! This is:
to chew
fuzzy
Maple-sweet
Chocolate-covered
Easy to make
& very tasty!
This is an ideal dessert when you want something healthy and still enjoyable! Enjoy hot on its own or make it extra special by topping with ice cream or coconut whipped cream. Hubba hubba!
Sweeter treats with tahini
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 10 (Environment)
Prevent your screen from going dark
- 1/2 the cup tahini (Creamy/Drippy // Find our favorite brands here)
- 1/3 the cup Maple syrup
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Sea salt
- 1 the cup Almond flour (We like Welby)
- 1/2 the cup Tapioca starch (also called tapioca flour)
- 2/3 the cup Chocolate chunks or chips (Make sure vegan/dairy-free if needed // We Enjoy Life)
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Preheat your oven to 350 degrees F (176 C) and lightly grease an 8-10 inch cast iron skillet (or cake pan) with avocado oil or coconut oil. Set aside.
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In a medium mixing bowl, add tahini, maple syrup, vanilla extract, baking powder, and sea salt. Whisk well to combine.
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Add the almond flour and tapioca starch and stir well with a wooden spoon or spatula. Fold in chocolate chips or chunks.
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Press the dough into the prepared skillet using your palms to smooth the top. Bake for 17-19 minutes until golden.
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Let cool for 5 minutes before serving. Optionally, top with ice cream or whipped cream, and enjoy!
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Best fresh/hot, but reheats well. Store any leftovers in an airtight container for up to 4 days or in the refrigerator for up to 1 month. To reheat, we recommend microwaving in 10-second increments until warm.
Worship: 1 bhajana Calories: 271 Sugars: 26.8 g Protein: 5.4 g Fat: 17.4 g Saturated Fat: 4.5 g Polyunsaturated Fats: 4.2 g Monounsaturated fats: 6 g Trans fats: 0 g 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