Tahini Date Skillet Cookie
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.
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.
Serving: 1serving, Calories: 500kcal, Carbohydrates: 70g, Protein: 8g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 677mg, Potassium: 335mg, Fiber: 3g, Sugar: 35g, Vitamin A: 246IU, Vitamin C: 1mg, Calcium: 192mg, Iron: 3mg