Flourless Tahini Chocolate Chip Skillet Cookie
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Gooey rich and decadent tahini chocolate chip cookie made in a skillet. A giant cookie that is sure to bring a smile to your face! Real food, gluten-free, no flour, and no refined sugar.
Why I love this recipe
Today is a celebration of skillet cookies, more accurately it’s a celebration of my discovery of skillet cookies.
I mean SKILLET COOKIES! Where have you been all my life?
Cookies are potentially my favorite treat in the whole wide world, but a giant cookie that I can eat with a spoon? Yes. Yes. Yes. Where do I sign up?
I’ve had this bee in my bonnet about creating a skillet cookie from chickpeas and tahini. I have been slightly tahini/ chickpea obsessed since returning from my trip to Israel a few months ago.
The result?
This tahini chocolate chip cookie is, in a word, AHHHHHHHHHH!
That’s not exactly a word, but it is a feeling.
Although it may sound odd to make a cookie from chickpeas and tahini I will forever compare all cookies to this one.
Decadent, rich, ooey, gooey. This is not a crunchy cookie, it is a melt in your mouth, must eat it with a spoon kind of cookie
Reasons why you should make this skillet cookie
- The batter is made in the food processor (or a blender would work), so the clean up is super easy!
- You don’t have to form individual cookies, just pour into an 8-inch cast iron skillet and you are ready to go!
- It’s made from all real food: chickpeas, tahini, chocolate, eggs, and coconut palm sugar
- It takes literally 4 minutes to whip up! (and then some time in the oven)
- There is a tahini-maple drizzle on top that could potentially change your life
- You can top it with vanilla ice cream. You can, and you should.
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Ingredients for this skillet cookie
If you’ve never made a skillet cookie before (I hadn’t until this masterpiece) it is really so simple.
- tahini
- chickpeas
- chocolate chips
- coconut palm sugar (or brown sugar)
- eggs
- vanilla
- sea salt
How to Make a Decadent Delicious Skillet Cookie
- Start by adding all of your ingredients to a food processor or blender.
- Blend until smooth and then add your chocolate chips and gently stir (reserve some chocolate chips for the top)
- Pour into a greased 8-inch cast iron skillet
- Add more chocolate chips on top
- Bake for 35-45 minutes
How to Serve a Skillet Cookie
You are definitely going to want to make that quick tahini glaze and drizzle on top. I would also recommend a big scoop of vanilla ice cream right in the center.
To serve simply spoon out portions and dig in!
What Size Skillet Do I Need To Make a Skillet Cookie?
I tested this recipe with both a 12″ skillet and an 8″ skillet and far preferred the smaller skillet. If you use a larger skillet the cookie comes out much thinner and a bit dry. You can also purchase small individual size skillets (3-4″), because the only thing better than a cookie skillet is a cookie skillet that you don’t have to share!
For similar tasty dishes, check out my gluten-free baking recipes and healthy chocolate dessert recipes roundup!
Flourless Tahini Chocolate Chip Skillet Cookie
Ingredients
- 1.75 cups chickpeas (15 ounce can)
- 1/3 cup tahini
- 3/4 cup coconut palm sugar (or brown sugar)
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup chocolate chips
Tahini Drizzle
- 2 tbsp tahini
- 1 tbsp maple syrup
Instructions
- Preheat oven to 350°
- Add all ingredients except chocolate chips to a food processor or blender. Blend until smooth. Slowly stir in the chocolate chips (reserve a few chips for the top of the cookie).
- Pour batter into an 8-inch cast iron skillet. Bake in the oven for 35-45 minutes or until a toothpick inserted into the center comes out clean. The cookie is very soft and gooey, it will not be a firm cookie.
- For the drizzle, whisk together maple syrup and tahini until well combined. Drizzle on top of cookie.
- Serve warm with vanilla ice cream (optional)
Notes
- Sub a flax egg (1 tbsp ground flax: 3 tbsp water)
- Sub coconut oil for butter
- Can be replaced with brown sugar
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
These are on another level. All other cookies might pale in comparison!!! These are sooo good!