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Chocolate Tahini Cookie Skillet

4.41 from 5 votes
By Rachael DeVaux
Total: 30 minutes
A perfect little treat for your Valentine's (or anytime) dessert!


  • 2 eggs
  • 1/2 cup + 1 tbsp tahini
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup raw cacao powder
  • 3 tbsp almond flour
  • 1/4 tsp baking soda
  • 1/2 cup dairy-free dark chocolate chips
  • few pinch flakey sea salt


  • pinch flakey sea salt
  • chocolate chunks
  • fresh berries


  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together egg, tahini, vanilla, maple syrup, and coconut oil until well combined.
  • Tablespoon by tablespoon, fold in cacao powder, almond flour, sea salt and baking soda. Fold in chocolate chunks.
  • Spray a cast iron (or baking dish) with oil then pour in the dough. Spread evenly and top with additional chocolate and sea salt.
  • Bake for 13-15 minutes. Let it cool, then top with berries and enjoy.

Welcome! Iโ€™m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! โ€” xx Rachael

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Recipe Rating


  1. 2 stars
    Way too bitter- itโ€™s a hard pass. Tahini, plus raw cacao, plus not enough sweetness to balance out all the bitterness- no go๐Ÿ˜“

  2. 5 stars
    Just made this, didnโ€™t even measure the ingredients and it still turned out amazing!! Had to stop myself from eating the entire thing! Highly recommend!!

  3. 5 stars
    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.