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 favorite dessert: a chewy, gooey, oh-so delicious SKILLET cookie! It’s one of the easiest desserts we’ve ever made. Just stir, spread, bake, and enjoy. 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. Ready in less than 30 minutes, 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 party starts off with a luscious combination of tahini, maple syrup, and vanilla. We’ve been coming back to this trio again and again because it’s pure savory-sweet magic! It also happens to make this recipe almost oil-free (besides lightly greasing the skillet to prevent sticking).

Stirring tahini, maple syrup, and vanilla in a bowl

The remaining ingredients before we get to the chocolate? Baking powder, sea salt, almond flour, and tapioca starch. They combine for a tender, fudgy dough that your spoon will glide through with ease!

Pouring chocolate chips into cookie dough

Now to the BEST part of any chocolate chip cookie: CHOCOLATE! We wouldn’t want you to feel slighted, so we ensure this cookie has a generous amount of chocolate chips/chunks. You’re welcome.

Spreading chocolate chip cookie dough into a cast iron skillet

After spreading the dough into a cast iron skillet, it’s ready to bake and enjoy!

Freshly baked skillet cookie in a cast iron skillet

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

Easy to make
& SO delicious!

It’s the ideal dessert when you’re craving something healthier yet still indulgent! Enjoy warm on its own or make it even more special by topping with ice cream or coconut whipped cream. Hubba hubba!

More Sweet Treats with Tahini

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

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

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 10 (Servings)

Course Dessert

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

  • 1/2 cup tahini (creamy/drippy // find our favorite brands 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 (also called tapioca flour)
  • 2/3 cup chocolate chunks or chips (ensure vegan/dairy-free as needed // we like Enjoy Life)

FOR SERVING optional

  • 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.

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

  • Add almond flour and tapioca starch and stir well with a wooden spoon or spatula. Fold in the chocolate chips or chunks.

  • Press the dough into the prepared skillet using the palm of your hand to smooth the top. Bake for 17-19 minutes until golden.

  • Let cool for 5 minutes before serving. Optionally, top with ice cream or whipped cream, and enjoy!
  • Best when fresh/warm, but it does reheat well. Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. To reheat, we suggest microwaving in 10-second increments until warmed through.

Serving: 1 serving Calories: 271 Carbohydrates: 26.8 g Protein: 5.4 g Fat: 17.4 g Saturated Fat: 4.5 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 6 g Trans Fat: 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

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