I literally can’t get over how good this Chocolate Tahini Cookie Skillet is. Any dessert made with chocolate is a dessert for me, and I’m confident you’ll love this one too.
In true RGE fashion, it’s a gluten-free, dairy-free and refined sugar-free dessert of your dreams.
Slightly modified by increasing the portions to fit in a 12-inch cast iron pan, this is the cookie skillet version of my Tahini Chocolate Chunk Cookies. The cookies are a favorite from the ‘Sweets’ section of my New York Times Best-Seller cookbook, Rachael’s Good Eats, so it only made sense to make a skillet version.
A CHOCOLATE TAHINI COOKIE SKILLET TREAT
I originally came up with the idea to make this around Valentine’s Day last year, and it’s been heavy in the dessert rotation since.
No holiday necessary though. This Chocolate Tahini Cookie Skillet is a treat that can, and should, be made year-round. I always forget how obsessed I am with this recipe until I make it again, and then it’s on my mind for days.
It’s truly out of control and deliciously decadent. Tastes like a brownie and a cookie all in one bite. And I swear you wouldn’t even know it’s made with all the wholesome, better-for-you ingredients.
IRRISISTIBLY NUTRITIOUS
If you’re wondering what tahini is, it’s literally just sesame seed paste.
Similar to adding sea salt, tahini adds a slightly savory taste to this cookie skillet, and really just enhances that irresistible, chocolatey flavor. It not only provides a creamy texture that keeps the cookie from feeling too heavy, but also is a great source of healthy fats, amino acids, and essential vitamins and minerals like B vitamins, magnesium and iron.
Like tahini, the raw cacao powder has a ton of incredible health benefits. It’s hormone-balancing, works to boost serotonin, and is loaded with antioxidants.
Almond flour is loaded with prebiotic fiber, and if you top the cookie skillet with some organic berries like I did, you’ll get even more of an antioxidant boost. But regardless of all these nutritional benefits, the whole thing is just a hard yes for me, always. Kind of feel like I outdid myself with this one. It’s too good!
A LIFE-CHANGING DESSERT
If you’re looking for a super easy-to-make sweet treat, I highly recommend this one. You won’t regret it!
In the reel I made where I show you how it comes together, someone said it looks like a dessert you’d get from a restaurant, and there’s really no better compliment than that.
Make this Chocolate Tahini Cookie Skillet and your life will never be the same. Seriously. You’re in for a treat with this one (pun slightly intended). And don’t forget to let me know what you think in the comment section below!
INGREDIENTS YOU’LL NEED:
For the Cookie:
- Eggs
- Tahini
- Vanilla extract
- Maple syrup
- Coconut oil
- Raw cacao powder
- Almond flour
- Flakey sea salt
- Baking soda
- Dairy-free dark chocolate chips
Toppings:
- Pinch of flakey sea salt
- Additional chocolate chunks
- Fresh organic berries
HOW TO MAKE MY CHOCOLATE TAHINI COOKIE SKILLET
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, whisk together egg, tahini, vanilla, maple syrup, and coconut oil until well combined.
Tablespoon by tablespoon, fold in cacao powder (might get a little messy!), almond flour, sea salt and baking soda. Fold chocolate chips into the dough.
Spray a cast iron (or baking dish, loaf tin, etc.) with oil, then pour in the dough. Spread evenly and top with additional chocolate chips and sea salt.
Bake for 13-15 minutes. Let cool for at least 5 minutes, then top with fresh, organic berries and enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
Substitutions can be tricky when it comes to baking, but I’ve got a few for you here. Honey instead of maple syrup, and essentially any other seed or nut butter should work in place of the tahini, if preferred or needed based on dietary or allergy needs.
If you’re not gluten-free, you can typically substitute almond flour with regular or wheat flour at an equal ratio. Another option is oat flour, which I’d recommend to buy organic to avoid oats that were potentially sprayed with pesticides that ultimately get ground up into the oat flour.
For the chocolate chips, feel free to use whichever kind of semisweet or dark chocolate/chocolate chips you prefer.
Option to bake in a regular baking pan instead of cast iron, just keep an eye on how it bakes as the cook time may vary.
Serve with your favorite berries (organic, preferably), whipped cream, chopped nuts, or even ice cream on top! Also, check out my Sweets and Baked Goods tabs for more delish desserts and bites. Â
SHOP THIS RECIPE:
WHY USE TAHINI IN BAKING?
Tahini is a great ingredient to use in baked goods like cookies, banana bread and more – and like peanut butter, it pairs well with chocolate. It’s on the sweeter side and brings a subtle, nutty flavor, while the rich oil content helps keep baked goods moist. A win win!
WHY BAKE IN A SKILLET?
Baking in a cast iron skillet it not just a fun way to switch it up from baking regular cookies. Cast iron retains heat well and distributes it evenly, which makes it such a great option for baking. This method specifically allows a giant cookie, like this Chocolate Tahini Cookie Skillet, to be perfectly gooey throughout with perfectly chewy, yet slightly crunchy edges. Just be sure to properly grease the skillet before adding your dough or batter. So really, the question is, why not bake in a skillet!
HERE’S MORE COOKIE SKILLET AND BAKED GOODS TO TRY:
Cashew Chocolate Chip Cookie Skillet
Click here to watch the reel I made of this recipe 🙂
Chocolate Tahini Cookie Skillet
Equipment
- 1 12-inch cast iron skillet or baking dish, loaf tin, etc.
Ingredients
For the Cookie Skillet:
- 2 eggs
- 1/2 cup + 1 tablespoon tahini
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1/4 cup coconut oil, melted and cooled to room temp
- 1/2 cup raw cacao powder
- 3 tablespoons almond flour
- 1/4 teaspoon baking soda
- 1/3-1/2 cup dairy-free dark chocolate chips
- Few pinches flakey sea salt
Toppings:
- Pinch of flakey sea salt
- Additional chocolate chips
- Fresh organic berries
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together egg, tahini, vanilla, maple syrup, and coconut oil until well combined.
- Tablespoon by tablespoon, fold in cacao powder (might get a little messy!), almond flour, sea salt and baking soda. Fold chocolate chips into the dough.
- Spray a cast iron (or baking dish, loaf tin, etc.) with oil, then pour in the dough. Spread evenly and top with additional chocolate chips and sea salt.
- Bake for 13-15 minutes. Let cool for at least 5 minutes, then top with fresh, organic berries and enjoy!
what size pan do you use?
Way too bitter- it’s a hard pass. Tahini, plus raw cacao, plus not enough sweetness to balance out all the bitterness- no go😓
Just made this, didn’t even measure the ingredients and it still turned out amazing!! Had to stop myself from eating the entire thing! Highly recommend!!
Delicious dessert when you’re craving sweets but want to avoid copious amounts of sugar – and easy to make!
This was so good! I had to make a few substitutions because of what I had on hand – avocado oil instead of coconut and almond butter instead of tahini. It turned out so good regardless! My kids and I finished the whole skillet! Will make again.