This big gluten-free tahini chocolate chip cookie is baked in a skillet and becomes gooey in the oven, with crinkled edges and melted chocolate. The nutty flavor from tahini really sets this gluten-free dessert apart. The batter is mixed in the skillet with a whisk, only one dish to clean! Serve warm with vanilla ice cream for the ultimate treat.
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 oftahini 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. I use it often, as you’ll see in some of my other gluten-free dessert recipes. Also known a sesame seed paste, it’s smooth and nutty, and works extremely well in baked goods. Paired with 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.
What flours are used in this gluten-free chocolate chip cookie dough?
Almond Flour is the base, and provides a light, airy texture.
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.
THAT’S IT! And you’re just 20 minutes away from tahini chocolate chip heaven.
This big gluten-free tahini chocolate chip cookie is baked in a skillet and becomes gooey in the oven with crinkled edges and melted chocolate. The nutty flavor from tahini really sets this cookie apart!
Place butter in a 10 inch cast iron skillet, and put in oven for a few minutes to melt.
Once melted, remove pan and brush a bit of butter up sides of pan. 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.
This looks amazing, but my daughter is allergic to tree nuts. Can I substitute the flours with Bob’s Red Mill 1 to 1 gf baking flour with similar results? Or would a different substitution work better?
Hi Kina! I haven’t tested this with other flours in place of the almond flour. Sorry! If you do try it with bob’s 1-1, let me know how it goes.
I’m grounded with a bad sports injury and am feeling less ambitious for the upcoming holiday. I loved this when I made it initially and am looking for a quick Thanksgiving dessert. Eyeing up some pumpkin chocolate chip cookie posts, I’m wondering if I could add either pumpkin purée or pumpkin butter to the mix for a more seasonal treat. Any thoughts? This is totally addictive- I devoured it with Madagascar vanilla coconut milk ice cream perhaps a billion times!
Hi Desiree! I’m so glad you like this recipe! I think you’d be able to add 2-3 tablespoons pumpkin butter and have a great result! Pumpkin puree has more moisture, so it might also work, just be more cakey than cookie-ish.
Could I sub coconut or maple sugar for the brown sugar? Also, I’m looking to bake a traditional, transport me back in time to ‘my seventh grade best friend’s chocolate chip cookie cake for her birthday’ recipe- minus tahini and decorated with buttercream piping. Could I use butter or organic shortening to create the traditional grocery store bakery style standard? Or is one of your chocolate chip cookie recipes pressed into a cake pan better? Any suggestions?
Insanely delicious, addictive, and will call your name at midnight to have more. (Yes, get that vanilla ice cream out of the freezer at midnight too!) Will be my new go-to for each & every chocolate chip cookie craving. I’m in love…