Banana Almond Butter Tahini Chocolate Chip Skillet Cookie

The best vegan dessert I’ve ever had

This past Sunday I found myself cooking up a storm in my kitchen for majority of the day (putting all the finishing touches on my Whole30 5-day meal plan) and when it was all said and done and I sat down on the couch to unwind, I immediately began daydreaming of new dessert creations. With a few hours to spare before dinner and a running imagination that just wouldn’t sit still and relax, I got up, went back into my kitchen, and assessed what ingredients I had on hand. After realizing I had majority of my favorite things (banana, almond butter, tahini, and chocolate chips), I decided to combine them into the best vehicle possible: a skillet cookie. Being that I am currently dairy & gluten free and that eggs right now don’t seem to be working too well with my stomach, I slowly realized when I popped this baby in the oven that this recipe is actually vegan. While I spent a few minutes questioning who the heck I have become, none of that mattered once I took a bite of this baby. Plus, I happened to have just purchased a pint of Van Leeuwen vegan ice cream (chocolate and mint chip) so I knew I was just about to elevate this to the best (and first?) fully vegan dessert I probably have ever had.
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Wet Ingredients:

  • Banana (2) – browned & ripe
  • Ground flaxseed mill (2 tablespoons)
  • Pure maple syrup (1 tablespoon)
  • Almond butter (½ cup)
  • Tahini (2 tablespoons)
  • Coconut oil (¼ cup)
  • Almond milk (¾ cup)

Dry Ingredients:

  • Almond flour (1 cup)
  • Coconut flour (¼ cup)
  • Baking soda (1 teaspoon)
  • Baking powder (1 teaspoon)
  • Cinnamon



  1. Make the 2 flax eggs: combine the 2 tablespoons of ground flaxseed mill with 5 tablespoons of water, stir, and allow to sit in the fridge for ~10 minutes. This will form a somewhat gel like consistency
  2. Mash the bananas in a large mixing bowl
  3. Combine all of the wet ingredients, including the flax eggs, into the mixing bowl with the mashed bananas
  4. In a separate bowl, combine all of the dry ingredients
  5. Once the dry ingredients are combined, add them to the mixing bowl with all of the west ingredients
  6. Coat a skillet coconut oil and pour in the mixture
  7. Chop the chocolate bar into small pieces and pour on top of the mixture
  8. Bake in the oven @ 425 degrees for ~25 minutes or until the top is slightly browned and the cookie is cooked through
  9. Top with sea salt
  10. Enjoy hot or store in an airtight container in the fridge for up to a few days!

Compliant Diets:

  • Paleo
  • Dairy Free
  • Gluten Free
  • Vegan

11 thoughts on “Banana Almond Butter Tahini Chocolate Chip Skillet Cookie”

  1. Looks good! Would you say it’s more cake like than cookie like? I love thinking up things like this. I still on occasion eat flour, sugar and dairy but it’s easy to make a chocolate skillet cookie with those ingredients. It’s fun to challenge your creativity with alternative ingredients. cheers!

    1. Hello! No I would honestly say this is more like a cookie than a cake. Just a bit fluffier than a traditional one if that makes sense. I agree, I love challenging myself in the kitchen!

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