Grain Free Tahini Chocolate Chip Cookie Skillet


Crispy edges and gooey chocolate chips will keep you coming back to this chocolate chip cookie skillet for bite after bite! This recipe happens to be gluten and refined sugar free, and extra moist and flavorful thanks to add-ins like creamy tahini. A base of eggs, coconut sugar, maple syrup, tahini, and butter is mixed with a base of almond flour, a bit of coconut flour, and a bunch of chocolate chips. Spread the batter into an ovenproof skillet like a large cast iron skillet and bake until just golden.

Once this moist and crumbly tahini chocolate chip cookie skillet comes out of the oven, don’t forget to hit it with a generous couple pinches of flaky sea salt. Salt brings out the flavor and makes food taste more like itself. This necessary element balances out the sweetness and lends a nice little crunchy, salty contrast to the cookie. Serve with a few scoops of your favorite vanilla ice cream, if you’d like, and dig in with spoons.

Grain Free Tahini Chocolate Chip Cookie Skillet


  • 2 pasture raised eggs, room temp
  • ½ cup coconut sugar
  • ⅓ cup tahini 
  • ¼ cup pure maple syrup
  • ¼ cup grass-fed salted butter, melted
  • 2 tbsp milk of choice
  • 2 tsp vanilla extract
  • ⅛ tsp almond extract
  • 1 cup almond flour, packed
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • 3/4 cup chocolate chips or chopped chocolate - we love Hu Kitchen, Eating Evolved, or Enjoy Life
  • Flaky sea salt, to top 


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, whisk together the eggs, coconut sugar, tahini, maple syrup, melted butter, milk, vanilla, and almond extract until smooth. 
  3. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and chocolate chips.
  4. Pour the dry ingredients into the wet ingredients, and fold until completely combined. 
  5. Pour into a 10-12" cast iron skillet and bake for 20-25 minutes or until a toothpick comes out clean. Let sit for 10-20 minutes before digging in + enjoy! 


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