Name: Mini Double Chocolate Tahini Cookie Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-2
Ingredients: 2 Tbsp butter or vegan butter, melted; 3 Tbsp Soom Dark Chocolate with Sea Salt Tahini, plus more for topping; ¼ cup coconut sugar; 2 tsp ground flax + 2 Tbsp water, mix and let sit for 10 mins to create flax “egg”; ½ tsp vanilla; ½ cup almond flour, lightly packed; ¼ tsp baking soda; Big pinch of sea salt; Chopped dark chocolate (about ¼ cup); Ice cream (vegan or regular), for topping

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Chocolate is always a good idea! Which is why we're loving this warm and gooey Mini Double Chocolate Tahini Cookie Skillet from Emma Kula! Try it in a mini cast iron skillet or divide it between 2 ramekins for individual cookies. Top it all off with a scoop of vanilla ice cream and an extra drizzle of Soom Dark Chocolate Tahini with Sea Salt for the finishing touch.

Mini Double Chocolate Tahini Cookie Skillet