Tahini Chocolate Chip Skillet Cookie
Ingredients
The cookie base
-
½
cup
tahini
-
⅓
cup
maple syrup
-
1
tsp
vanilla extract
-
½
tsp
baking powder
-
¼
tsp
sea salt
-
1
cup
almond flour
-
½
cup
tapioca starch
The chocolate
-
⅔
cup
chocolate chunks or chips
For serving (optional)
-
to taste
vegan vanilla ice cream
-
to taste
coconut whipped cream
Instructions
- Preheat the oven to 350°F (176°C) and grease an 8-10 inch cast iron skillet.
- In a mixing bowl, combine tahini, maple syrup, vanilla extract, baking powder, and sea salt, and whisk well.
- Add almond flour and tapioca starch, stirring until combined, then fold in the chocolate chips or chunks.
- Press the dough into the prepared skillet and smooth the top.
- Bake for 17-19 minutes until golden.
- Let cool for 5 minutes before serving, optionally topping with ice cream or whipped cream.
Nutrition Facts (estimated)
Servings
10
Calories
271
Total fat
17.4g
Total carbohydrates
26.8g
Total protein
5.4g
Sodium
99mg
Cholesterol
0mg
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