A slight adaptation from the blondies on the blog, this lady as a fresh attitude with cardamom and cacao nibs. I also used tahini instead of a nut butter, since I love the sesame flavour with the cardamom – a true match made in heaven! The nibs give a little crunch and texture, along with the perfectly dense and crisp edges, to an otherwise *delightfully* gooey situation.
If you don’t have a cast-iron skillet, use a baking pan, just make sure to grease it well so the slab slides right out (if you even bother to do that… grab a spoon)!
Tahini Chip Cardamom Skillet Cookie
Ingredients
- 2 organic eggs or vegan egg replacer
- 2 tsp. vanilla extract
- 1 cup unsalted tahini
- ¾ cup / 100g coconut sugar
- 1 tsp. baking soda
- 1 tsp. ground cardamom
- ¼ tsp. fine sea salt
- 3.5 oz / 80g dark chocolate 80% or higher, roughly chopped
- 2 Tbsp. cacao nibs if desired
- flaky sea salt to garnish liberally
- vanilla ice cream to serve if desired (my favourite is Cosmic Bliss!)
Directions
- Preheat oven to 325°F / 160°C.
- In a small bowl whisk eggs and vanilla extract together. Set aside. In a measuring cup, combine coconut sugar, baking soda, cardamom, and salt.
- Measure out the tahini and place in a large bowl. Add the egg mixture, stir to combine, but don’t over mix. Add the coconut sugar mixture and fold together. The dough may be very thick – that’s okay. Add about half of the chopped chocolate, using your hands if necessary to incorporate.
- Press the dough into a cast-iron skillet. Sprinkle the remaining chocolate over the top and press each piece slightly into the dough. Sprinkle with a couple generous pinches of flaky salt, and place in the oven.
- Bake for 25-30 minutes until the top is golden brown and the edges have pulled away from the sides a bit. Remove from the oven and let cool slightly. Serve warm with ice cream if desired, or cold from the fridge. Say thank you and enjoy so much.
Notes
Serves 6-8
