Tahini Chocolate Chip Skillet Cookie

GFVGVDF
Jump to Recipe
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:

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

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

Tahini Chocolate Chip Skillet Cookie

Chewy, gooey, oh-so delicious tahini chocolate chip SKILLET cookie. Vegan, gluten-free, and just 8 ingredients, 1 bowl, and 30 minutes required!
Author Minimalist Baker
Print
Overhead shot of a tahini chocolate chip skillet cookie topped with scoops of vanilla ice cream
4.84 from 12 votes
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

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)

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

*Loosely inspired by our Tahini Sweet Potato Blondies.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 10 servings)

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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad it’s a hit in your household, Ujwal. Thank you for the lovely review! xo

  2. prashanti atluri says

    Can this be made into oil-free cookies with walnuts, dried cranberries, dried cherries, and chopped almonds instead of chocolate chips?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That sounds delicious! It’s hard to say without testing it, but it might work!

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  4. Lauren Guthrie says

    I want to try this tonight, but don’t have almond flour. Would regular flour or bread flour work? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  6. 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!

  7. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  8. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad everyone enjoyed it! Thank you for the lovely review and for sharing your modifications, Mika! xo

  9. 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🤩🤩

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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 😋

      • 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.

  10. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re on a tahini and chocolate bender too ;) Thank you for sharing, Christa! xo

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad to hear it, Cindy! Thank you for your kind words and lovely review! xoxo

  12. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Ginnie! Thanks so much for the lovely review and for sharing your experience with that modification! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  13. Tanya says

    We have a nut and gluten allergy in the house. Would a 1:1 flour work in place of the almond flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. sherry says

    this looks very delicious. We call tapioca flour arrowroot flour here in australia. it can get confusing :=)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, we haven’t tested it that way, but we think it might work! Let us know if you try it out!

  15. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!!

  16. Janine says

    This looks amazing! Any recommendations for a tapioca starch (flour) substitute. Would cornstarch work, or would you recommend something else? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janine, we think the next best option would be arrowroot starch, but cornstarch might work. Let us know if you try it!

  17. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!