Tahini 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.

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:

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 BlondiesEasy 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

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 SAVE SAVED

4.86 from 7 votes Prep Time 10 minutes Cook Time 18 minutes Total Time 28 minutes Servings 10 (Servings)Course DessertCuisine Gluten-Free, VeganFreezer Friendly 1 monthDoes it keep? 3-4 Days

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US Customary – Metric1/2 cup tahini (creamy/drippy // find our favorite brands here)1/3 cup maple syrup1 tsp vanilla extract1/2 tsp baking powder1/4 tsp sea salt1 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

Vegan vanilla ice creamCoconut whipped cream


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.



*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

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