Name: Life Changing Tahini Scoopable Cookie
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Ingredients: 1 Cup Almond Flour; 1 Cup Tahini (the more liquidy the tahini the better! @soomfoods is my favorite for this); ½ Cup Maple Syrup; ¼ Cup Collagen Peptides (optional); 1 Egg; 1 Teaspoon Baking Soda; 2 Teaspoons Vanilla Extract; 1 Cup Chocolate Chips (I recommend @hukitchen or @enjoylifefoods); Vanilla Gelato or Ice Cream (I like Talenti); 1 pinch Flaky Salt

If you’ve been around here for a while, then you already know about my Life-Changing Tahini Chocolate Chip Cookie, and if you haven’t tried it yet, then what are you waiting for?! But friends, I’m here today to tell you that I’ve done it. I’ve taken my most iconic, most requested, most obsessed-over recipe and made it even better. Enter: the Life-Changing Tahini Scoopable Cookie, served warm and gooey straight from the pan, topped with a big scoop of vanilla ice cream and a pinch of flaky salt. I truly don’t know if I’ll ever make it in regular cookie form again—it’s THAT good.

Two glass bowls filled with vanilla ice cream and chocolate chip cookie skillet dessert sit on a tiled surface. A large pan of the cookie dessert and a small bowl of flaky sea salt are nearby. A spoon rests in one bowl.

You already know that my Life-Changing Tahini Chocolate Chip Cookies are basically legendary around here, and for good reason. They are nutty, rich, perfectly chewy, and made with better-for-you ingredients that don’t sacrifice any flavor. But today, I’m taking things one step further and turning them into a scoopable skillet cookie, and I don’t think I’ll ever go back to making them in individual cookie form again.

The magic of this recipe is all in the tahini. If you’ve never baked with tahini before, prepare to have your mind completely blown. It acts as the fat and the binder in this recipe, creating the most incredibly rich, nutty, fudgy texture, without a single drop of butter or oil. And because we’re using maple syrup instead of refined sugar, the sweetness is perfectly balanced and not over-the-top.

And for those of you who have made my original Life-Changing Tahini Chocolate Chip Cookies before—I know, I know. The original is incredible. But something about baking this as a scoopable skillet just takes it to a whole new level. The edges get slightly crispy while the center stays perfectly soft, and scooping it right from the pan into a bowl feels like the most indulgent thing in the world. Trust me on this one.

A top-down view of baking ingredients on a brown tile surface, including almond flour, an egg, chocolate chips, honey, salt, vanilla extract, baking soda, and a blue cloth napkin. — *To make this, you’ll need almond flour, tahini, maple syrup, collagen peptides, an egg, baking soda, vanilla, chocolate chips, and vanilla ice cream.*

A glass bowl with tahini, sugar, almond flour, an egg, and vanilla, ready to be mixed with a wooden spoon. Surrounding the bowl are chocolate chips, salt, almond flour, and an empty eggshell. — *To make this, you’ll need almond flour, tahini, maple syrup, collagen peptides, an egg, baking soda, vanilla, chocolate chips, and vanilla ice cream.*

Almond Flour: Almond flour is the base of this recipe, giving it a tender, soft texture. Make sure you’re using almond flour and not almond meal—the finer texture makes all the difference!
Tahini: I recommend using a tahini that is smooth and liquidy rather than thick and clumpy—the more pourable it is, the better the cookie will turn out. My absolute favorite is Soom Foods tahini, which blends perfectly into the batter.
Maple Syrup: Pure maple syrup adds a natural sweetness that pairs well with the nutty tahini. Don’t swap this for honey—the flavor and consistency won’t be the same!
Collagen Peptides: This is completely optional, but I love adding collagen peptides for an extra protein boost. If you have them on hand, toss them in.

Egg: One egg binds everything together and helps the cookie bake up perfectly. I haven’t tested this with a flax egg, but if you do, let me know how it goes!
Baking Soda: Just a teaspoon of baking soda helps the cookie rise slightly and gives the top that perfectly golden, slightly crispy finish.
Vanilla Extract: A generous two teaspoons of vanilla extract adds a warm, sweet depth of flavor to this cookie.
Chocolate Chips: No chocolate chip cookie is complete without the chocolate chips! I love using Hu Kitchen or Enjoy Life Foods chocolate chips because they’re dairy-free, refined sugar-free, and absolutely delicious. Use whatever you love most!
Vanilla Gelato or Ice Cream: A scoop of cold, creamy vanilla ice cream on top of a warm, gooey cookie is one of life’s greatest pleasures. I love Talenti vanilla gelato for this!
Flaky Salt: A pinch of flaky salt on top brings out all of the flavors.

A glass bowl filled with chocolate chip cookie dough and a wooden spoon, surrounded by ingredients like chocolate chips, an egg, almond flour, and a bottle of vanilla on a brown tiled surface. — *Then, fold in the chocolate chips until they’re evenly distributed throughout the batter.*

To make this recipe, start by preheating your oven to 350°F. Then, grease an 8×8 round baking dish and set it aside. In a large bowl, add the almond flour, tahini, maple syrup, egg, baking soda, vanilla extract, and collagen peptides (if using). Mix everything together until the batter is completely smooth with no clumps. Then, fold in the chocolate chips until they’re evenly distributed throughout the batter.

Using a cookie scoop, drop scoops of the cookie dough into the greased baking dish until all of the batter is used up. Transfer the dish to the oven and bake for 16–17 minutes, or until the top is golden and crunchy. The inside will still be beautifully gooey—that’s exactly what you want!

A round baking dish filled with scoops of chocolate chip cookie dough, with a metal scoop, chocolate chips, and a bowl of flour nearby on a brown tiled surface. — Using a cookie scoop, drop scoops of the cookie dough into the greased baking dish until all of the batter is used up. Transfer the dish to the oven and bake for 16–17 minutes, or until the top is golden and crunchy.

A round baking dish filled with chocolate chip cookie dough dessert, partially scooped out with a spoon. Nearby are bowls of vanilla ice cream, chocolate chips, and a blue napkin on a brown tiled surface. — Using a cookie scoop, drop scoops of the cookie dough into the greased baking dish until all of the batter is used up. Transfer the dish to the oven and bake for 16–17 minutes, or until the top is golden and crunchy.

Once it’s done, remove it from the oven and let it cool for just a minute. Then, scoop it directly from the pan into bowls, top each serving with a generous scoop of vanilla ice cream or gelato, and finish with a pinch of flaky salt. Serve immediately and enjoy every single bite!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.