The batter for this dreamboat of a tahini chocolate chip cookie with crinkled edges and a chewy middle, is made in one bowl with no special equipment. Can be baked in either a cast-iron or any oven safe skillet!
This recipe is sponsored by Watkins, a partner of Heartbeet Kitchen.
Quarantine baking is a real thing. It’s my therapy, and I’m okay with it. I’ve made this Gluten-Free Tahini Chocolate Chip Skillet Cookie three times already, and I’m definitely not mad about it.
I mean, there’s a certain level of comfort that a warm chocolate chip can bring that no other dessert can. Am I right?
So classic. So perfect.
Gooey and sweet.
And somehow it becomes even more irresistible when the entire of batch of dough is baked in one skillet.
There are dreamy puddles of melted chocolate laced within this incredible big cookie, and the highbrow nuttiness of tahini drizzled over the top (and in the batter).
Leaving ya’ll with one option:
Add several scoops of creamy vanilla ice cream, and GRAB YOUR SPOONS!
Okay, let’s talk ingredients for this delicious Tahini Chocolate Chip Cookie situation.
Tahini is having its day, and I am here for it. Also known a sesame seed paste, it’s smooth and nutty, and works extremely well in baked goods. Paired with Watkins Organic Baking Vanilla Extract, cinnamon, and a pinch of nutmeg, the combination elevates this skillet cookie without being complicated.
Ever wonder why bakery treats have an edge over the ones you make at home? Often it’s because they’re using spices that bring out the beautiful flavors of other ingredients. A lot like salt does.
All Watkins products are free from dyes, high-fructose corn syrup, added MSG and other artificial ingredients. And are are available from their online store, Amazon, and at select shops nationwide. Primary Watkins retailers include Walmart, Sprouts Farmer’s Market, Hy-Vee, SuperValu, HEB and Jewel.
What flours are used in this gluten-free chocolate chip cookie dough?
- Almond Flour is the base, and provides a light, airy texture.
- Oat Flour adds softness, and a toasted flavor.
- Sweet Rice Flour is a starch used for binding and chew.
The beauty of this recipe is you can make the dough entirely in the skillet – no bowls needed, no mixer. As easy as it gets.
You’ll melt butter in the skillet, then add the brown sugar and tahini to cool it down. You’ll whisk in the egg with a fork, then fold in the flours, and finally the chocolate chips.
And you’re just 20 minutes away from tahini chocolate chip heaven.
- 4 tablespoons butter
- 1/3 cup tahini
- 3/4 cup (115 grams) lightly packed brown sugar
- 1 large egg
- 2 teaspoons Watkins Baking Vanilla Extract
- 1 cup (90 grams) blanched almond flour
- 1/4 cup (30 grams) oat flour
- 1/4 cup (35 grams) sweet rice flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 teaspoon Watkins Organic Ground Cinnamon
- 1/8 teaspoon Watkins Organic Ground Nutmeg
- 1/2 cup chocolate chips, plus handful more for sprinkling on top
- Preheat oven to 350 degrees F.
- Place butter in a 10 inch skillet, and put in oven to just melt.
- Once melted, remove pan and whisk in brown sugar and tahini. Let cool until just warm (a few minutes), then whisk in egg and vanilla.
- Add flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir together and then gently mash mixture with spatula. This may seem like its' not wet enough, but it will be - just keep combining. It will get to dough like texture. Then mix in chocolate chips.
- Pat dough out to edges, and evenly across the skillet. Add a handful more chocolate chips to top of dough.
- Bake for 14-15 minutes, until just browned and set. Remove from oven and set on wire rack to cool for 5-10 minutes so you don't burn your mouth. Then serve with vanilla ice cream.
Like all cookies, this one notices every minute it's in the oven. Keep an eye on it, as, you can go from an ultra-gooey center to something slightly cake-ier and more golden brown within just a few minutes.