You guys are ALL OVER my Life Changing Chocolate Chip Tahini Cookies. They have officially blown up the ‘gram, and for very good reason: they are simple to make, made with simple, wholesome ingredients, and they won’t leave your blood sugar levels in a frenzy. They are the perfect healthy treat that you won’t be able to stop eating!
So today I started thinking, what’s next for the famous Life Changing Chocolate Chip Tahini Cookies? I’ve already made individual ice cream sandwiches with them and they were a hit. It’s time to make them, cookie skillet-style. And then top them with ice cream, of course!
The recipe is the same as my LCCCTC, but with a slightly longer baking time. I went with So Delicious Dairy Free Frozen Mousse on top, because of its light and fluffy texture, taste, and the fact that it’s dairy free.
Okay, let’s get right to this recipe, because when your girl over here says LIFE CHANGING, she means it…
You will need an 8, 9, or 10 inch cast iron skillet. Any of these sizes will work.
Grease your cast iron skillet well, and set aside. I like to spray it with coconut oil spray and ensure that all of it is covered evenly.
In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
While the dough is chilling, preheat oven to 350.
Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
Pour the dough into the cast iron skillet, and press evenly to flatten.
Bake for 15-16 minutes. Remove from the oven and let settle before eating!
Sprinkle sea salt flakes and place So Delicious Dairy Free Frozen Mousse on top.Enjoy! XO
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!