Chocolate Chip Tahini Cookie Skillet

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What’s better than a single chocolate chip cookie? A really big chocolate chip tahini skillet cookie (obviously bigger is better)!

Something I get asked often is how do I decide what to make & share with you on the wellth. Typically I share recipes of dishes I actually eat on a daily basis (where are my salad lovers at?). But I’m also inspired by other food bloggers & recipe creators. I love love love finding recipes that are (quite) indulgent & making them wellth approved by swapping out less good for you ingredients for whole foods (of course without compromising flavour).

So with that in mind, I tackled a fan favourite (& nailed it). This recipe is free from:

  • gluten

  • grains

  • nuts

  • dairy

  • refined-sugar

  • & it’s VEGAN

With all those boxes checked off, it’s obviously a must make (trust me)!

I hope you all enjoy & if you make this recipe, be sure to tag me on social media so I can see!

ENJOY!


what you’ll need

  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)

  • 1 cup tahini 

  • 1/4 cup maple syrup or honey

  • 1 cup almond flour

  • 1/2 teaspoon baking powder

  • 1/2 tsp baking soda

  • 2 tbsp almond milk

  • pinch of salt

  • 1 teaspoons vanilla extract

  • 1 cup enjoy life foods dairy free chocolate chips

  • sea salt flakes for sprinkling

the steps

  1. Preheat oven to 350. Grease a 10-inch cast iron skillet with coconut oil (I used botanica).

  2. Prepare flax egg. In a small bowl, combine ground flax & water. Allow the mixture to thicken for approximately 6-8 minutes.

  3. In a medium bowl, combine tahini, maple syrup or honey, almond flour, baking powder, baking soda, salt, vanilla, and prepared flax egg. Use a hand beater to combine.

  4. Fold in chocolate chips.

  5. Place the batter in the refrigerator to chill for 20-30 minutes.

  6. Transfer the chilled cookie batter to the coconut greased skillet. Smooth the batter with a spatula to ensure it bakes evenly. Sprinkle with a touch of sea salt.

  7. Bake for 20-30 minutes, or until cookie is golden brown. Baking time will vary depending on depth of skillet. Use a toothpick to ensure it is cooked through. Allow cookie skillet to cool completely before cutting and serving. 

*I like to slightly undercook my skillet cookie so that the edges have a nice crisp but the middle is gooey & chewy.