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.