Raspberry Tahini Skillet Cookie
Possibly the easiest and most fun way to satisfy a cookie craving is to bake one giant cookie in a skillet. All you do is mix and bake - no scooping of individual portions required. This gluten-free skillet cookie features one of the most heavenly flavor combinations: raspberries, chocolate, and tahini. The studding of tart, juicy raspberries throughout the otherwise rich and decadent cookie makes for such a nice juxtaposition.
Raspberry Tahini Skillet Cookie
makes one 12-inch cookie
1 tablespoon ground flax seeds
1 3/4 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/3 cup coconut oil, soft, plus more for oiling the skillet
1/4 cup coconut sugar
1/3 cup apple sauce
1 teaspoon vanilla extract
2 tablespoons creamy tahini
3/4 cup chocolate chips, plus more for decorating
1 cup fresh or frozen raspberries, plus more for serving
Preheat oven to 375° F (190° C).
In a small bowl, combine the flax with 3 tablespoons water, mix and set aside.
In a large bowl, combine the almond flour, baking powder, baking soda, and salt, mix well. In another medium bowl, combine the coconut oil, coconut sugar, apple sauce, vanilla, and tahini, mix until smooth. Add in the gelled flax and mix well. Add the wet ingredients to the bowl with the dry ingredients, mix until incorporated. Fold in the chocolate chips and raspberries.
Prepare a 12" cast iron skillet by oiling it well with coconut oil. Add the cookie mixture into the skillet and spread it into an even layer. Decorate the cookie with some more chocolate chips by sprinkling them over top and gently pressing them into the cookie. Bake the cookie for 20-25 minutes, until golden brown. Let cool for 15-30 minutes and enjoy, sprinkled with more raspberries.
Intuitive Cooking Takeaways
Tahini can be replaced with any other nut/seed butter here, since all nut butters have a similar composition of creamy texture and a wealth of fat.