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:
Chewy
Fudgy
Maple-sweetened
Chocolate-studded
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
- Tahini Sweet Potato Blondies
- Easy Tahini Cookies (Vegan + GF)
- Tahini-Stuffed Dates (AKA Tahini Bombs!)
- Creamy Vanilla Tahini Shake
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!
Tahini Chocolate Chip Skillet Cookie
Ingredients
- 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
Instructions
- 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.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Ally says
Do I need to preheat the cast iron?
Nope, there’s no need to preheat it for this recipe!
ujwal meka says
I like this recipe a lot and would give it 6 stars if possible:) Everyone in my house chooses to call it a cookie cake because of its great texture!
Yay! We’re so glad it’s a hit in your household, Ujwal. Thank you for the lovely review! xo
prashanti atluri says
Can this be made into oil-free cookies with walnuts, dried cranberries, dried cherries, and chopped almonds instead of chocolate chips?
That sounds delicious! It’s hard to say without testing it, but it might work!
Maria says
The flavor is amazing. The maple syrup and tahini together are magical. I made this in a smaller cake pan because it is all that I had and the cookies were pretty tough. Can you provide any guidance for a noob like me for non-skillet options? Thanks for the awesome work. I love every vegan morsel I have tried here.
Thank you for your kind words, Maria! We’re sorry to hear the texture didn’t turn out right for you. Did you make any modifications to the flours? Too much tapioca flour could cause it to be tough.
Lauren Guthrie says
I want to try this tonight, but don’t have almond flour. Would regular flour or bread flour work? Thanks!
Hi Lauren, we haven’t tested with that modification and aren’t sure if the texture would be good, but you wouldn’t need as much all purpose flour because it’s more absorbent than almond flour. Probably half the amount? Let us know if you do some experimenting!
Nicole says
These are amazing! I have been making them with peanut butter and they are delicious. I would like to reduce the sweetness and was wondering what kind of liquid I could use so I can decrease the amount of maple syrup. Thank you!
We’re so glad you enjoy the recipe, Nicole. Thank you for the lovely review! It might be best to just reduce the sweetener without other modifications. If it’s too dry to spread in the skillet, you could try adding a splash of dairy-free milk, but it might make it cakey. Hope that helps!
Kathy says
Just made this, and it’s great! I decreased the maple syrup to about 1/4 cup because I was afraid it would be too sweet otherwise, and that modification turned out well. Thank you for another great recipe!
We’re so glad it was a success! Thank you for sharing, Kathy! xo
Kristie says
I have an almond and gluten allergy so would I be able to substitute the almond flour with gluten free flour? If so how much should I use?
Hi Kristie, we think it would be more gummy/floury. But if you want to try it, we’d recommend using ~1/2-2/3 cup. Another option (if you can have it) would be to use cashew flour (use the same amount as the almond flour).
Terri says
Is there a gluten free substitute for tapioca starch/flour? Thanks for all your amazing recipes!
Hi Terri, we think arrowroot starch would be the next best option, or possibly corn starch. But we haven’t tested with either so can’t guarantee it will turn out the same. Let us know if you try it!
Rebekah says
Tried this out with arrowroot starch and it worked well! I did bake it for 21 mins in an 8″ cast iron to get the golden brown top. Not sure if the extra time was because of the substitution or my oven.
We’re so glad it worked well! Thank you for sharing, Rebekah! xo
Mika says
INCREDIBLE recipe! I made a date paste and subbed it for the maple syrup and that worked perfectly. I doubled the recipe and used a 12″ pie plate and baked for ~28 mins. My family loved this dessert, I will definitely be making it again :)
We’re so glad everyone enjoyed it! Thank you for the lovely review and for sharing your modifications, Mika! xo
Jez says
Loved! I had 2 baby skillets so it fit perfectly. Only thing I’ll say is it was a little dry. Not sure why coconut oil or some butter was not in the recipe; I added coconut oil but needed more. Next time I’ll add it. The tahini was a fantastic flavor profile. Addicting flavor🤩🤩
We’re glad you enjoyed it overall, Jez! Did you reduce the baking time for 2 baby skillets? If not, that’s likely why it was dry as it will cook faster in a smaller skillet. Hope that helps for next time! xo
Jez says
Ahhhhh I see!! I didn’t account for that! Thank you- for sure next time will pull it out sooner 😋
Michelle says
I made this today and it is delicious! Will definitely make again. My husband LOVED it also.
Whoop! We’re so glad you both enjoyed it, Michelle! xoxo
Kate Mooneyham says
This is a game changer! I loved it, and so did my coworkers. It had an almost shortbread like texture. I’ll be making this again (to help me resist the cookies from the bakery next to my office). Delicious, and healthy too.
We’re so glad everyone enjoyed it, Kate! Thank you for sharing! xo
Christa says
I am on a tahini and chocolate bender. Can’t get enough of this combo!! I made this and it was nummy and so easy. The dough was super dry so I ended up adding about 1/2 cup of water and it worked out great.
We’re on a tahini and chocolate bender too ;) Thank you for sharing, Christa! xo
Cindy Rhein says
Quick and easy peasy! Not to mention DEE-LICIOUS! Crunchy edges and chewy soft cookie. Followed recipe to the T as written. This will be my go to chocolate chip cookie recipe. Thank you for perfecting and sharing ALL your recipes. This is my go to site and I share it with my vegan, gluten free friends! Thank you thank you thank you!
Aw, we’re SO glad to hear it, Cindy! Thank you for your kind words and lovely review! xoxo
Ginnie says
Yummy! This was a quick delicious treat! I used cornstarch (1/4c) instead of tapioca powder as I didn’t have that and it seemed to be fine. Sweet/savory cookie!
We’re so glad you enjoyed it, Ginnie! Thanks so much for the lovely review and for sharing your experience with that modification! xo
Anne Marie Di Caro says
Can I use another flour besides almond flour?? Oat flour or regular flour??
Hi Anne Marie, we haven’t tried it, but it would probably work with all-purpose flour. Your might want to start with 3/4-1 cup (if replacing the tapioca starch too) or 1/2-2/3 cup if just replacing the almond flour. Add more flour as needed to achieve a cookie-dough texture. We’d love to hear if you try it!
Tanya says
We have a nut and gluten allergy in the house. Would a 1:1 flour work in place of the almond flour?
Hi Tanya, the texture won’t be quite the same, but it might still be tasty! We’d suggest trying ~1/2-3/4 cup of a 1:1 GF blend in place of the almond flour since it’s more absorbent. Let us know if you try it out!
sherry says
this looks very delicious. We call tapioca flour arrowroot flour here in australia. it can get confusing :=)
Wendy Rainbow says
Do you think I can use Peanut Butter instead if Tahini?
Yes! Hope you love it!
beverly woods says
substitution for tapioca starch or flour please.
Hi Beverly, we think arrowroot starch would be the next best option, or possibly corn starch. But we haven’t tested with either so can’t guarantee it will turn out the same. Let us know if you try it!
Cat says
Do you have to use a cast iron skillet? Would a small fry pan work?
Hi Cat, we think it might stick to a small fry pan, but a cake pan would work!
Margaret says
could you subsitute coconut flour or regular whole wheat flour in this recipe?
Hi Margaret, we think those would make it too dense, but might be okay. If using coconut flour, we’d recommend starting with only 1/4 the amount (because it’s much more absorbent) and working up until it resembles the photos. Similarly, you’d also need less whole wheat flour. Hope that helps!
Stephanie says
Could I substitute arrowroot for the tapioca starch? This looks amazing!
Hi Stephanie, we haven’t tested it that way, but we think it might work! Let us know if you try it out!
Megan says
This looks delicious and will be made very soon at my house 😋. My mother does not care for tahini, however. Would another seed/nut butter with a similar consistency work? Thanks in advance!
Hi Megan, Yes, definitely! We tested with cashew butter and it was also delicious, but we slightly preferred the flavor of the tahini version. We hope you love it!!
Janine says
This looks amazing! Any recommendations for a tapioca starch (flour) substitute. Would cornstarch work, or would you recommend something else? Thank you!
Hi Janine, we think the next best option would be arrowroot starch, but cornstarch might work. Let us know if you try it!
Erin says
Looks amazing! If I want to use whole wheat or all purpose flour instead of almond flour, how much do you recommend? Thanks so much!
Hi Erin, we haven’t tried it, but it would probably work with all-purpose flour. Your might want to start with 3/4-1 cup and add as needed to achieve a cookie-dough texture. We’d love to hear if you try it!