Welcome to our new favorite dessert: a chewy, gooey, oh-so-delicious SKILLET cookie! This is one of our easiest desserts to make. Stir, spread, bake and enjoy. No mixer or scooping is required!
This cookie is undetectable as it is vegan, gluten-free, and sweetened with maple. It has a base of creamy tahini and chocolate. It’s ready in less than thirty minutes. This is going to become your go-to recipe! Let’s make some BIG cookies!
This BIG cookie party begins with a delicious combination of maple syrup and vanilla. This trio again, and once more, is pure savory-sweet enchantment! This recipe is almost non-oil.
What are the remaining ingredients before you get to chocolate? Baking powder with sea salt, tapioca, almond flour and tapioca. The result is a soft, fudgy dough that will slide through your spoon with ease.
The BEST part of any cookie is the chocolate! This cookie is chock full of chocolate chunks and chips. We don’t want to make you feel cheated, so it has generous amounts. You’re welcome.
Ingredients
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1/4 cup maple syrup
1 tsp vanilla extract
Baking powder, 1/2 tsp
1/4 teaspoon sea salt
1 cup Almond flour
Half a cup of tapioca starch, also known as tapioca powder
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Instructions
Preheat your oven to 350 degrees F. (176 C). Lightly grease an 8-10 inch cast-iron skillet (or cake pan) with coconut oil or avocado oil. Set aside.
Add tahini to a medium-sized mixing bowl. Add maple syrup, vanilla, baking powder, and sea salt. Mix well.
Add the almond flour and tapioca and stir with a wooden spatula or spoon. Fold in chocolate chunks or chips.
Smooth the top by pressing the dough with your palm into the skillet. Bake for 17-19 mins until golden.
Let cool down for 5 minutes. Top with vanilla ice cream, whipped cream, or chocolate ice cream.
It is best when it’s warm or fresh but can be reheated. Keep leftovers in a container with a tight seal in the fridge for up to 4 days or in the freezer for up to 1 month. We suggest heating food in increments of 10 seconds.
