Oh my COOKIE SKILLET. I’ve been wanting to share a new epic dessert with you all for quite some time and let me just say, this is one that you might just dream about. It actually almost made it into the cookbook, but I decided to perfect it for the blog and give you the best treat for sharing at your spring & summer holiday festivities.
This incredible, gluten free tahini butterscotch cookie skillet has rich, caramel-like flavor from brown butter (the only and only) and dark brown sugar. As always, I got a little extra by mixing chocolate chip and butterscotch chips right into the dough AND drizzling some on top. My go-to cookie is always a really good oatmeal chocolate chip, so I had to make the base with chewy rolled oats.
Sprinkle a little flaky sea salt on top for the perfect sweet and salty bite, top with scoops of vanilla ice cream, and get ready to devour!
Ingredients in this tahini butterscotch cookie skillet
This incredible gluten free butterscotch cookie skillet has notes of caramel from rich brown butter and is wonderfully chewy thanks to oatmeal. Here’s what you’ll need to make it:
- Butter: as I mentioned, we’re browning that butter, baby! I like to use salted butter for extra flavor, but unsalted butter works as well.
- Tahini: the skillet cookie gets moisture and a slightly nutty flavor from tahini.
- Brown sugar: I always use dark brown sugar because it has more molasses and thus a richer flavor.
- Eggs: you’ll need 2 eggs to help the cookie skillet bake properly.
- Flour: we’re using almond flour to keep the cookie skillet gluten free.
- Rolled oats: because who doesn’t love an oatmeal cookie?! Feel free to use gluten free rolled oats.
- Baking staples: don’t forget the vanilla extract (learn how to make your own here!), baking soda, and salt.
- Mix-ins: we’re adding both chocolate chips and butterscotch chips for the ultimate sweet treat.
- For topping: get a little extra (like me) by melting more chocolate and butterscotch with a little coconut oil to create a luscious drizzle. I also love topping the tahini cookie skillet with flaky sea salt for a sweet and salty treat! I also love serving this tahini skillet cookie with scoops of vanilla ice cream. YUM.
Learn how to brown butter
Browned butter adds a rich, caramel-like flavor to this tahini butterscotch cookie skillet that really takes it to the next level. Plus, it’s SO easy to do! Get all of my tips for browning butter here, and check out more recipes using brown butter here.
Your substitution questions: answered
As with all of my baking recipes, I highly suggest sticking to the recipe as is so that it turns out perfectly! Here’s a little FAQ about “can’s” and “cannot’s” for swapping ingredients in this tahini skillet cookie:
- For the almond flour: unfortunately, I cannot recommend substitutes for the almond flour.
- For the rolled oats: I also do not recommend substituting the oats for another ingredient.
- For the tahini: feel free to use natural, creamy cashew butter in place of the tahini. Almond butter may work, too, but I would avoid using peanut butter.
- For the eggs: I haven’t tested this butterscotch cookie skillet using flax eggs, but let me know in the comments if you do!
Can I make it dairy free?
Yes! Simply use vegan butter, but do not brown it, just melt it. Then be sure to use dairy free chocolate chips and, if you can find them, dairy free butterscotch chips.
How to make this butterscotch skillet cookie
- Brown the butter. Start by browning your butter directly in the skillet you’ll be using to bake the cookie. Transfer it to a large bowl and don’t wipe the skillet before adding your dough.
- Mix the wet ingredients. Add the rest of your wet ingredients to the bowl with your brown butter and whisk well until it looks like caramel.
- Add the dry ingredients. Mix your dry ingredients directly with the wet ingredients.
- Assemble and bake. Spread the cookie dough evenly into your skillet and bake it up until the middle is set, then let it cool.
- Top & devour. Melt the butterscotch chips and chocolate chips in separate bowls with a little coconut oil, then drizzle each of them over the skillet cookie. Top with flaky sea salt and enjoy!
Want to make bars instead?
You can! If you don’t have a large skillet (or don’t want to make a skillet cookie) you can make butterscotch cookie bars:
- Bake the dough in a 9×9 or 8×8 inch pan lined with parchment paper for 25-35 minutes or until nice and golden brown along the edges.
- Once done baking, melt your butterscotch and chocolate chips to drizzle on top. Sprinkle with sea salt, and remember to wait 20 minutes before cutting into bars so that they hold together well.
Storing tips
Store the tahini butterscotch cookie skillet covered at room temperature for up to 5 days. If you want a fudge-like consistency, store it in the fridge.
Freeze it for later
- Freeze the dough. I’d recommend dividing up the skillet cookie dough into 3-4 smaller dough balls for easy storing. Transfer the dough balls to one or more reusable freezer-safe bags or containers for up to 3 months. When ready to bake, simply thaw out the dough, press it into your prepared skillet, and bake as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze the baked skillet cookie. Wait for the butterscotch skillet cookie to cool completely, then I’d recommend cutting it into 12-16 individual bars. Transfer the bars to a reusable freezer-safe bag or container lined with wax or parchment paper. Once ready to eat, simply thaw out at room temperature and enjoy. If you have space in your freezer you can also wrap the entire skillet in tinfoil and place it in the freezer. Thaw the skillet at room temp and serve!
More gluten free desserts you’ll love
- Grain Free Chocolate Chunk Skillet Cookie (vegan + paleo)
- Chocolate Zucchini Cake (healthy + gluten free)
- Paleo Chocolate Chip Tahini Blondies
- Tahini Monster Cookie Bars
- Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble
Get all of my gluten free desserts here!
I hope you LOVE this salted tahini butterscotch cookie skillet. If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Salted Tahini Butterscotch Cookie Skillet
Ingredients
- Wet ingredients:
- 4 tablespoons (57g) salted butter
- ½ cup (120g) tahini
- 1 cup (213g) packed dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- Dry ingredients:
- 1 cup (112g) fine blanched almond flour
- ¾ cup (71g) rolled oats, gluten free if desired
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup (30g) butterscotch chips
- ½ cup (30g) chocolate chips
- For the topping:
- 2 tablespoons butterscotch chips
- 2 tablespoons chocolate chips
- 1 teaspoon coconut oil, divided
- Maldon sea salt, for sprinkling
Instructions
- Preheat the oven to 350 degrees F.
- Melt the butter in a large 8-inch or 9-inch oven-safe skillet over medium heat. (This is the same skillet you will bake in.) Once melted, whisk constantly; the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns brown and gives off a nutty aroma, 5 minutes, remove from the heat and immediately transfer to a large bowl. Make sure you scrape all the yummy brown bits from the pan; this is where the flavor is! Allow the butter to cool in the bowl for 5 minutes before proceeding with the recipe. (Do not wipe the skillet, since the brown butter is cooked in it, the skillet will already be greased and ready for baking.)
- In the same bowl, add the tahini, dark brown sugar, eggs and vanilla extract. Whisk until smooth and well combined and the mixture resembles caramel.
- To the same bowl, add the almond flour, oats, baking soda and salt. Mix with a wooden spoon until well combined. Stir in the butterscotch chips and chocolate chips until well dispersed into the dough. Add the dough to the same skillet you browned your butter in, evenly spreading towards the edges to ensure an even bake.
- Bake for 18 to 25 minutes until the edges are golden brown and the middle is set. Remove from the oven and allow it to cool for 10 minutes.
- Make the butterscotch topping: Add butterscotch chips and ½ teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted.
- Make the chocolate topping: In a separate small microwave-safe bowl, add the chocolate chips and ½ teaspoon coconut oil. Microwave in 30 second increments, stirring in between, until melted.
- Carefully drizzle the melted butterscotch back and forth over the cookie skillet. Repeat with the chocolate drizzle. Immediately sprinkle with flaky sea salt, then dig in!
- This is exceptional with vanilla ice cream on top for sharing, or you can scoop the cookie skillet into bowls and serve with ice cream on the side. Such a fun sweet treat!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
4 comments
Delicious! My husband doesn’t like butterscotch so I left it out…still good…but bet it’s great with the butterscotch too!
I’m glad it was still good!
This recipe is so incredibly delicious! The batter was insanely good and the finished cookie even better. Sooo good, and I’m so excited to add to my recipes that I can make for my gluten- and dairy-free mom. Your recipes are such a great balance of healthy-er swaps while still being absolutely delicious – my favorite kind of desserts!
So happy to hear that! Tons of treats here that she can enjoy 🙂