Flourless Tahini Chocolate Chip Skillet Cookie
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, or refined sugar.
Servings: 6 servings
Calories: 386kcal
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
VEGAN:
- Sub a flax egg (1 tbsp ground flax: 3 tbsp water)
- Sub coconut oil for butter
- Can be replaced with brown sugar
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 47g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 256mg | Potassium: 285mg | Fiber: 4g | Sugar: 26g | Vitamin A: 225IU | Vitamin C: 1.4mg | Calcium: 94mg | Iron: 2.6mg
