Gluten-Free Tahini Chocolate Chip Skillet Cookie

Last updated: April 23, 2021
4.89 from 9 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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!

tahini chocolate chip skillet cookie with ice cream
spoonful of chocolate chip cookie dough

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!

tahini chocolate chip ingredients
mixing a skillet cookie, egg in cast iron skillet
Tahini Chocolate Chip Cookie dough close-up

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.

Tahini Chocolate Chip Skillet Cookie with vanilla ice cream
Tahini Chocolate Chip Cookie close-up

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.

close up of chocolate chip cookie in a skillet with vanilla ice cream scoops
Tahini Chocolate Chip Skillet Cookie with vanilla ice cream

Gluten-Free Tahini Chocolate Chip Cookie

A big tahini chocolate chip cookie made in a skillet, served warm with ice cream!
4.89 from 9 votes
Prep Time :10 minutes
Cook Time :15 minutes
Total Time :25 minutes
Author: Amanda Paa



  • 4 tablespoons butter
  • 1/3 cup tahini
  • 3/4 cup lightly packed brown sugar (115 grams)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup blanched almond flour (90 grams)
  • 1/4 cup oat flour (30 grams)
  • 1/4 cup sweet rice flour (35 grams)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chocolate chips plus handful more for sprinkling on top


  • Preheat oven to 350 degrees F.
  • 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.

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

April 17, 2020


Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    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.

  2. 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?

  3. 5 stars
    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…