Gluten-Free Tahini Chocolate Chip Cookie
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!
Yield: 5 servings
Ingredients
- 4 tablespoons unsalted 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)
- 3 tablespoons oat flour (20 grams)
- 1/4 cup sweet rice flour (35 grams)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 cup chocolate chips plus handful more for sprinkling on top
Instructions
- 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.
Notes
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.