I’m knocking on your door this Saturday with a little bit of exactly what you need. It’s the warmth and melted chocolate perfect for a lazy weekend when indulgence feels so close and equal parts necessary and life-affirming.
I’ve spent most of my week walking circles around my house in service to… my house? That’s what it has felt like at least. There’s a forever list of plants to water, animals to feed, dishwashers to empty, flour jars to put away, and flour jars to hustle out of the pantry. I think the air of spring has be fluttering in circles trying to tick down the list.
I know you know. These are all a symptom of being a human in the world. And really, with all these tasks we’re acting in service to ourselves so we can better serve one another – somehow that even includes dishes and laundry.
Today’s offering is one very delicious way to be of service to yourself and to a lucky few. It’s a skillet cake, served warm, with glossy chocolate and melting ice cream designed for you and a few. It’s meant to settle the soul with warmth, chocolate, and the opportunity to gather about it
Today’s offering is also gluten-free (though it doesn’t have to be if you want all-purpose flour it up) and is also made with tahini, olive oil, and maple syrup. No dairy fat, no refined sugar, and a wealth of nutrients from tahini – listen it’s not a salad but it’s basically health food masquerading as a cookie.
The serving size of this dish is really, well… dependent on so many things. Hunger level, emotional state, hormonal state, whether this dish is being shared with your boo, whether you had salad for dinner, whether you will have salad for dinner tomorrow… you know – life comes at ya fast. Take this as you need. Share as you’d like.
The invitation to take good care of yourself follows:
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Gluten Free Tahini Dark Chocolate Skillet Cookie
- Yield: 4 slices 1x
Ingredients
- 1/4 cup olive oil
- 1/3 cup maple syrup
- 1/4 cup tahini
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free all-purpose flour blend (I used Bob’s Red Mill 1 for 1 blend)
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 2 handfuls dark chocolate chips or chunks
- ice cream for serving
Instructions
- Lightly grease an 8-inch oven-proof skillet with olive oil. I used a pastry brush to brush olive oil around the sides of the pan as well. Set the pan aside.
- In a medium bowl whisk together olive oil, maple syrup, tahini, the egg, and vanilla extract. Whisk well to combine all of the wet ingredients.
- In a small bowl whisk together flour, salt, and baking soda.
- Add the dry ingredients all at once to the wet ingredients and stir to combine completely.
- Stir in the chocolate chips.
- Place the mixture in the refrigerator to chill for 30 minutes.
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- When you’re ready to bake the cookie, spread the dough in an even layer across the prepared pan. Bake for 16 to 18 minutes, until just baked through but slightly underbaked.
- Remove from the oven and allow to cool for about 10 minutes. Scoop a generous portion of ice cream on top of the warm cookie, grab some spoons and enjoy warm as the ice cream melts.
15 Responses
Delicious. I sprinkled the top with some pink Himalayan salt and had with some dairy free ice cream. A perfect treat that can be made after work and doesn’t make a mess of the kitchen.
Super stoked to give this a try!
You’re making me hungry… I think I just heard my tummy growl. hahaha!
I’ve made this twice this week already. Best noon dairy cookie, hands down! Made it once with egg and another time with a chia seed egg, both were great. Thank you as always, Joy!
When you say tahini, do you mean the really dense paste, or the sauce (whitish, fluffy) after you’ve mixed the paste with water? I can’t wait to try this!
Yes thank you! ?
IMO the best thing about this is how easy it is! Thank you Joy!!!
I’ve been walking circles around my house this weekend, too. It’s the weekend routine and damn, as adults, we all just have to do it. I’d do it faster if this cookie was waiting for me at the end.
I vote for making and eating the cookie first. :) The work will always be there.
Oh my goodness this looks so decadent and delicious! I love tahini in desserts!
Thanks, Jill. Last time I subbed flax egg ( embarrassingly it was in a brownie mix) it made the finished product way too oily, so I’m a little nervous about that. If not that, maybe a commercial egg replacer…or just leave it out, as I’ve had luck doing in some cookies, etc. Appreciate your reply!
Looks perfect for Saturday night dessert! Can I leave out the egg for my vegan daughter? Would love to make tonight :) Thanks, Joy
Try a flaxseed meal egg as a replacement with omegas and fiber. 1Tbs flax meal (aka ground up flax seeds) and 3Tbs water (warm is best). Stir it up, let it sit (5 min is plenty) and it gets gooey like an egg. A great vegan swap for a cookie. :)
I actually made this with a chia seed egg, and it actually turned out really good! (If you don’t mind the texture)
You’re too funny! I’m sold sounds amazing to share with my boo.