Tahini Date Skillet Cookie
What’s better than a warm cookie fresh from the oven? Not much, right? This vegan tahini date skillet cookie totally hits the spot. It’s warm, delicious and so easy to make. Plus, this skillet cookie recipe is completely dairy free and vegan.
About this Vegan Skillet Cookie Recipe
This tahini date skillet cookie checks all the boxes. It’s crispy on the edges and gooey in the center. Whether you serve it warm from the oven or have the patience to let it cool, you’re in for the perfect vegan cookie recipe.
The center is moist and slight chewy from the amazing Kartago dates. For this recipe, is used Kartago Foods organic Deglet Noor dates. This date variety is known for being more delicate and flavorful than other dates.
Plus, these Deglet Noor dates were already pitted which made them very easy to work with. Sourced from Tunisia, the Kartago family has been harvesting dates for decades. So, it’s safe to say they know a thing or two about high quality dates. Plus, these dates are fully certified organic which is always a win in my book.
When prepping this vegan skillet cookie, be sure to mix the wet and dry ingredients separately before combining them. Once well combined, gently fold the chopped dates and dark chocolate chunks into the batter using a spatula. Press the batter into the prepared 9-inch cast iron skillet making sure it is even. Bake for 22-25 minutes or until the cookie is cooked through. For a slightly gooey center cook for less time.
I also used tahini in this recipe. If you’re not familiar with it, tahini is made from ground, hulled sesame seeds. Traditionally, used in the Middle East, tahini tastes very similar to peanut butter. The tahini and the dates really make this entire recipe come to life. You can also use peanut butter in this recipe as well.
Best if enjoyed warm from the oven. Store any leftover cookie covered on the counter for three to four days. This recipe make 6 large servings. Please see below for nutritional information.
If you’re looking for more vegan desserts, try my plant-based peanut butter cookies. Made from a few simple ingredients, these cookies are hard to resist.
Tahini Date Skillet Cookie
- ¼ cup butter, vegan, 4 tablespoons room temperature
- ¼ cup light brown sugar
- ¼ cup cane sugar
- ¼ cup tahini
- ¼ cup almond milk
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 1+½ cups AP flour, all purpose
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup pitted dates, about 8-10 Deglet Noor dates
- ½ cup dark chocolate chips
- cast iron skillet
- 2 mixing bowls
- food processor
- Preheat the oven to 350 degrees.
- Gently spray a cast-iron skillet with baking spray. Set aside.
- Cream together the brown sugar, cane sugar and butter.
- Next, add the almond milk, maple syrup, tahini, and vanilla. Mix well.
- In a separate mixing bowl, combine the AP flour, baking powder, and salt. Whisk until well combined. Set aside.
- Add the wet ingredients to the dry ingredients. Mix until a batter forms.
- Grab a food processor and chop your dates into smaller sized pieces. I used about 12 pitted dates.
- Gently fold the dates and dark chocolate chunks into the batter.
- Add the batter into the prepared skillet. And press it down using a spatula. You want the batter to be evenly pressed into the skillet.
- Top with extra dark chocolate pieces to the top before baking.
- Bake for 22-24 minutes or until cooked all the way through.
- Serve warm with dairy free ice cream or let it cool and slice it into pieces.