Double Chocolate, Roasted Peanut and Tahini Skillet Cookie (gf)

Photography by Sarah Tuck

Desserts don’t come easier than this delicious creation and who doesn’t love a simple stir together recipe. Make sure you don’t over bake it, better a bit under so it’s all tender with melty chocolate.

¼ cup sunflower oil

½ cup coconut sugar

¼ cup tahini

2 large eggs, size 7

1 teaspoon vanilla extract

½ cup ground almonds (almond meal)

½ cup gluten-free flour

¼ teaspoon baking soda

1/3 cup roasted peanuts, roughly chopped

1/3 cup each white and dark chocolate drops (I used Donovans)

¼ teaspoon sea salt

Equipment: Lightly grease a 20cm ovenproof sauté pan or baking dish and line with baking paper. 

Preheat the oven to 160ºC fan bake.

Whisk the oil, coconut sugar, tahini, eggs and vanilla together in a large bowl.

Whisk the almonds, flour and baking soda together then stir into the egg mixture along with the peanuts and half each of the white and dark chocolate drops.

Spread the dough evenly in the pan then scatter over the remaining chocolate drops and the sea salt.

Bake for about 18 minutes, or until just baked through but still slightly soft when pressed with your fingertips. Cooking time will depend on the depth of your baking dish.

Remove from the oven and cool for 5 minutes.

To serve: Scoop into bowls and serve with softly whipped cream, mascarpone or ice cream. Serves 4-6

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