Gooey Tahini Chocolate Chunk Cookie Skillet (Vegan & Gluten-Free)
Ohhhh my god. I made this a couple of weekends ago and it is our new favourite dessert. If you’ve ever tried my vegan tahini chocolate chunk cookies, this is basically a giant, slightly gooier version of that and it’s absolutely HEAVENLY with vanilla ice cream on top. Ideal to serve to a group or just make for yourself and eat out of the fridge (which we definitely did, and let me tell you - it’s incredible that way too).
I essentially started with that cookie recipe and played with the ratios a bit so that it would fit into a skillet (or round pan) and bake into a giant, chewy cookie with crispy edges and a gooey centre. This tahini chocolate chunk skillet cookie also happens to be vegan & gluten-free, and the tahini gives it the most perfect texture and slightly nutty, elevated flavour. You MUST make this next time you’re serving dessert to friends or family (or just to yourself…..my boyfriend and I polished one of these cookie skillets off in about 36 hours lol). ENJOY!
Gooey Tahini Chocolate Chunk Cookie Skillet (Vegan & Gluten-Free)
Ingredients
¼ cup softened vegan butter
½ cup smooth, drippy tahini
1 cup coconut sugar
1 ½ tbsp ground flaxseed + ¼ cup nut milk or water, mix + let sit for 10 mins
2 tsp vanilla extract or paste
½ tsp baking soda
¼ tsp sea salt
1 ⅔ cups fine almond flour
1 cup (or more) chopped dark chocolate
Flakey sea salt, for topping
Vanilla ice cream, for topping (I used a vegan cashew-based one!)
Method
Preheat your oven to 350 degrees and grease a 12-inch skillet with vegan butter (you can also use a 9-inch cake pan for a thicker cookie!).
In a large bowl, mix together your vegan butter, tahini and coconut sugar until you have a thick, smooth mixture. Add in your flax egg and vanilla and whisk until smooth. Add your dry ingredients (except chocolate) and stir until a firm dough forms. Fold in your chocolate chunks.
Press the dough into your prepared skillet. Bake for 16-20 minutes, until the edges are slightly golden and the centre is just set (do less time for a gooey cookie, more for a slightly firmer one).
Let cool for at least 15 minutes, then top with flakey salt and ice cream and enjoy!
Serves 8-10
