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.
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).
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!
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.
After spreading the dough into a cast iron skillet, it’s ready to bake and enjoy!
We hope you LOVE this skillet cookie! It’s:
Easy to make
& SO delicious!
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!
Servings 10 (Servings)
- 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.
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