Tahini Chocolate Chip Cookie Skillet
Love PB and chocolate but can't do peanuts? We've got the answer for you.
This skillet (AKA one GIGANTIC cookie) has all the flavors of sesame and makes you think of PB and chocolate without the peanuts. It's a super tasty way to go peanut-free.
We like to use our raw tahini because the sesame seeds are unroasted. That means once this whole recipe is ready to eat, the sesame has only been baked once.
1/4 cup coconut oil
1/2 cup tahini
1/4 cup maple syrup
2-4 tablespoons coconut sugar (depending on your sweetness preference)
1 teaspoon vanilla extract
1 cup GF flour (we used Bob's Red Mill organic)
1/2 cup almond meal or 1/3 cup coconut flour
1 tablespoon tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon salt + some to sprinkle on top at the end
1/2 - 3/4 cup chocolate chips (we love Pascha because they are organic and don't have any soy lecithin!)
*A note on the flours: almond meal will help this stick together quite easily; you may find that the coconut flour makes for a more crumbly texture. Add in a bit extra coconut oil and a smidge of water if necessary.
How to Make
Preheat oven to 350 F and grease your skillet with coconut oil.
In your food processor, mix the coconut oil, tahini, maple syrup, coconut sugar and vanilla until smooth.
Sift dry ingredients into the food processor, then process until combined. You may need to stop and scrape down the sides once or twice. The dough will be thick and will start to form a ball.
Empty into the skillet and fold in most of the chocolate chips. Pat dough evenly down across skillet.
Use the remain chocolate chips to decorate the top, pressing them into the dough.
Bake for 15 minutes, or until it begins to brown on top.
Let cool in the pan.
We are grateful to Our Superfood Kitchen for the inspiration for this recipe! We used their tahini chocolate chip bars as guidance. Find that recipe here.