Double Fudge Tahini Cookie Skillet
Servings 6
Ingredients
- 1/3 cup of coconut sugar
- 1/4 cup of melted coconut oil
- 3 tablespoons of well-mixed tahini
- 1 egg or flax egg
- 1 1/2 teaspoons of vanilla extract
- 1 cup of almond flour
- 3 tablespoons of cacao powder
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 1/2 cup of dairy-free chocolate chunks
Instructions
- To get started, preheat your oven to 350°F and grease a 6.5-inch cast iron skillet really well. If you’re using a flax egg, mix 1 tablespoon of ground flax seed meal with 3 tablespoons of water and let it sit for about 5 minutes to thicken.
- In a medium bowl, combine the coconut sugar, melted coconut oil, and tahini. Then, add the egg (or flax egg) and vanilla extract, and mix until everything is smooth. Next, add the almond flour, cacao powder, baking soda, and sea salt to the wet ingredients, and fold in the chocolate chunks.
- Transfer the batter to the greased skillet, making sure it’s evenly spread out. Bake for 15-17 minutes. If you prefer a gooier cookie skillet, aim for 15-16 minutes of baking, but if you want it firmer, go for the full 17 minutes. Let it cool for 5 minutes before indulging! I like to sprinkle some flaky salt on top and serve it with a scoop of vanilla ice cream. Enjoy!