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:ChewyFudgyMaple-sweetenedChocolate-studdedEasy 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!
