Servings: Serves 12 1x
Ingredients
- 1 ¼ cups all-purpose flour (may substitute a 1:1 gluten-free baking flour)
- ¾ tsp. baking powder
- ¼ tsp. salt
- ⅛ tsp. baking soda
- 8 Tbsp. (4 oz.) coconut oil or vegan butter, softened (may substitute butter if not dairy-free or vegan)
- ⅔ cup brown sugar, packed
- 3 Tbsp. non-dairy milk of choice (Increase to 4 Tbsp. if using all-purpose flour)
- 3 Tbsp. tahini (or nut butter of choice)
- 1 Tbsp. pure vanilla extract
- ½ cup dark chocolate chunks + more for pressing into the top
- Flaky sea salt for garnish
Instructions
- Preheat the oven to 350℉. Lightly grease a 10-inch cast-iron skillet with cooking spray or butter (or line an 8×8-inch baking pan with parchment paper) and set aside.
- In a medium bowl (or the bowl of a stand mixer) combine the softened butter, brown sugar, milk, tahini, and vanilla extract. Using a handheld electric mixer or stand mixer, beat until the mixture is smooth and fluffy.
- Add flour, baking powder, salt, and baking soda to the bowl and slowly beat until combined and a very soft dough forms.
- Fold the chocolate chunks into the dough.
- Spread the batter into the prepared skillet or baking pan.
- Bake for 24-27 minutes, checking at the 20-minute mark, or until the edges are golden brown, the center is set, and a toothpick inserted in the center comes out clean.
- Remove from the oven and sprinkle with flaky sea salt.
- Allow cookie to cool in the pan on a wire rack completely if planning to slice into bars or top with ice cream and enjoy warm.
Nutrition Information
- Serving Size: 1 bar/wedge (pan cut into 12 bars)
- Calories: 235
- Fat: 13g
- (Sat Fat: 7g)
- Sodium: 90mg
- Carbohydrate: 28g
- (Fiber: 1g
- Sugar: 17g)
- Protein: 3g