Wow. This is a good one. Fudgey and delicious and best eaten warm straight from the pan. It’s also really quick and easy to make with no fancy equipment needed. It’s the kind of dessert you’ll dream about and it’s gluten free if that’s a thing you need!

That said it works whit spelt and normal plain flour too so you can make it out of what you have in your pantry if chickpea or besan flour is hard for you to get. It’s best with the chickpea flour though as I feel like it has a richer fudgier texture with a really nice crisp exterior.

Using lots of cocoa powder also adds to that richness and makes it taste super indulgent. This way you need to eat less of it to satisfy those dessert time cravings… in theory! I’ve used coconut sugar in this recipe as I love the flavour and feel like it adds to the chew due to it’s stickier more molasses like nature. This is often touted as an unrefined sugar that’s ‘better for you’ but it has the same energy content and I haven’t found a consensus on its GI so the jury in my head is sort of out on that one. And anyway it’s important to remember that all sugar is sugar though and should be eaten in moderation – this is happy soul food rather than every day eat your greens kind of food. There’s a brief overview of coconut sugar by a clever nutritionist here.

Less about sugar and back to how good this skillet cookie tastse! So it tastes great. Like excellent. Fudgy, and gooey and chocolatey and like my dessert dreams coming true. Teh tahini adds this nice savoury, nutty depth of flavour without being as full on as peanut butter in the flavour department. It’s a dream.

It’s also ridiculously easy to make and really fun to share amongst friends or family at the table. scooping straight from the skillet or on to a plate if you want to get fancy.

Serves 4

Ingredients

80g butter

1/3 cup coconut sugar

1/3 cup tahini

1 egg

1/3 cup chickpea flour

1/3 cup dutch pressed cocoa powder or cacao

3/4 tsp baking powder

pinch of salt

75 dark chocolate, roughly chopped

Directions

Preheat oven to 160 degrees celsius.

Place a small skillet on low to medium heat and add the butter and coconut sugar. Stir continuously until butter is melted and beginning to combine with sugar. Turn off the heat. Add the tahini. Whisk slowly to combine and then add the egg and continue whisking until well combined. Sift the dry ingredients together and then gently fold through the mixture in the skillet. Lastly fold through the chocolate.

Transfer to the preheated oven and bake for 10-13 minutes or until set and only a little wobbly when you gently shake the skillet. Allow to cool for 5 minutes before digging in.

Amazing served with cream or coconut cream.