Tahini Choc Chunk Skillet Cookie

This oh-so-delicious skillet cookie is a yummy, healthier version of one of our favourite baking treats.

skillet cookie


1/4 cup olive oil
1/3 cup maple syrup
1/4 cup tahini
1 egg
1 tsp vanilla extract
1 cup wholewheat spelt flour (or use wholegrain)
1/4 tsp salt
1/4 tsp baking soda
50 g refined sugar free chocolate

  1. Lightly grease a 20cm skillet with olive oil (if you don’t have a skillet, use a 20cm cake tin).
  2. In a medium bowl whisk together olive oil, maple syrup, tahini, egg and vanilla. Sift flour, salt and baking soda into a small bowl and mix together. Add dry ingredients to bowl with wet ingredients and mix until combined.
  3. Chop chocolate roughly and fold through cookie batter. Place cookie dough in the fridge for about 30 minutes. Preheat oven to 180°C.
  4. After dough has refrigerated, transfer to skillet and make sure dough is evenly spread across pan. Bake for 16-18 minutes, until just baked through, careful not to overbake.
  5. Remove from the oven and allow to cool for about 10 minutes before digging in. Serve with refined-sugar free ice cream, if desired.

Serves 8 – 230 cals per serve

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