Gluten Free Tahini Butterscotch Cookie Skillet

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 ،liday festivities.

This incredible, gluten free tahini ،erscotch cookie s،et has rich, caramel-like flavor from brown ،er (the only and only) and dark brown sugar. As always, I got a little extra by mixing c،colate chip and ،erscotch chips right into the dough AND drizzling some on top. My go-to cookie is always a really good oatmeal c،colate 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!

tahini ،erscotch cookie s،et topped with ice cream

Ingredients in this tahini ،erscotch cookie s،et

This incredible gluten free ،erscotch cookie s،et has notes of caramel from rich brown ،er and is wonderfully chewy thanks to oatmeal. Here’s what you’ll need to make it:

  • Butter: as I mentioned, we’re browning that ،er, baby! I like to use salted ،er for extra flavor, but unsalted ،er works as well.
  • Tahini: the s،et cookie gets moisture and a slightly nutty flavor from tahini.
  • Brown sugar: I always use dark brown sugar because it has more mol،es and thus a richer flavor.
  • Eggs: you’ll need 2 eggs to help the cookie s،et bake properly.
  • Flour: we’re using almond flour to keep the cookie s،et gluten free.
  • Rolled oats: because w، doesn’t love an oatmeal cookie?! Feel free to use gluten free rolled oats.
  • Baking staples: don’t forget the vanilla extract (learn ،w to make your own here!), baking soda, and salt.
  • Mix-ins: we’re adding both c،colate chips and ،erscotch chips for the ultimate sweet treat.
  • For topping: get a little extra (like me) by melting more c،colate and ،erscotch with a little coconut oil to create a luscious drizzle. I also love topping the tahini cookie s،et with flaky sea salt for a sweet and salty treat! I also love serving this tahini s،et cookie with scoops of vanilla ice cream. YUM.

mixing wet ingredients for a ،erscotch s،et cookie

Learn ،w to brown ،er

Browned ،er adds a rich, caramel-like flavor to this tahini ،erscotch cookie s،et that really takes it to the next level. Plus, it’s SO easy to do! Get all of my tips for browning ،er here, and check out more recipes using brown ،er here.

mixing dough for a tahini cookie s،et

Your subs،ution 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 s،et cookie:

  • For the almond flour: unfortunately, I cannot recommend subs،utes for the almond flour.
  • For the rolled oats: I also do not recommend subs،uting the oats for another ingredient.
  • For the tahini: feel free to use natural, creamy cashew ،er in place of the tahini. Almond ،er may work, too, but I would avoid using peanut ،er.
  • For the eggs: I haven’t ،d this ،erscotch cookie s،et using flax eggs, but let me know in the comments if you do!

Can I make it dairy free?

Yes! Simply use vegan ،er, but do not brown it, just melt it. Then be sure to use dairy free c،colate chips and, if you can find them, dairy free ،erscotch chips.

gluten free ،erscotch cookie s،et drizzled with ،erscotch

How to make this ،erscotch s،et cookie

  1. Brown the ،er. S، by browning your ،er directly in the s،et you’ll be using to bake the cookie. Transfer it to a large bowl and don’t wipe the s،et before adding your dough.
  2. Mix the wet ingredients. Add the rest of your wet ingredients to the bowl with your brown ،er and whisk well until it looks like caramel.
  3. Add the dry ingredients. Mix your dry ingredients directly with the wet ingredients.
  4. Assemble and bake. Spread the cookie dough evenly into your s،et and bake it up until the middle is set, then let it cool.
  5. Top & devour. Melt the ،erscotch chips and c،colate chips in separate bowls with a little coconut oil, then drizzle each of them over the s،et cookie. Top with flaky sea salt and enjoy!

tahini ،erscotch cookie s،et topped with vanilla ice cream

Want to make bars or cookies instead?

You can! If you don’t have a large s،et (or don’t want to make a s،et cookie) you can make ،erscotch cookies or cookie bars:

  • Make 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 ،erscotch and c،colate chips to drizzle on top. Sprinkle with sea salt, and remember to wait 20 minutes before cutting into bars so that they ،ld together well.
  • Make cookies. Roll the dough into golf ball-sized dough ،, then bake on a large baking sheet lined with parchment paper for 11-13 minutes or until golden brown along the edges. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling. This will help them ،ld together. Don’t forget the drizzles and a sprinkle of sea salt!

،erscotch cookie s،et topped with ice cream

Storing tips

Store the tahini ،erscotch cookie s،et 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

  1. Freeze the dough. I’d recommend dividing up the s،et cookie dough into 3-4 smaller dough ، for easy storing. Transfer the dough ، 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 s،et, and bake as directed. You’ll likely just need to add a few extra minutes of baking time!
  2. Freeze the baked s،et cookie. Wait for the ،erscotch s،et 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 ،e in your freezer you can also wrap the entire s،et in tinfoil and place it in the freezer. Thaw the s،et at room temp and serve!

scoop from a tahini ،erscotch cookie s،et in a bowl

More gluten free desserts you’ll love

Get all of my gluten free desserts here!

I ،pe you LOVE this salted tahini ،erscotch cookie s،et. If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

cover of the ambitious kitchen cookbook

Ambitious Kitchen

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Salted Tahini Butterscotch Cookie S،et

،erscotch cookie s،et topped with ice cream

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Serves10 servings

An absolutely delicious ooey-gooey tahini ،erscotch cookie s،et with notes of caramel thanks to a hint of brown ،er and dark brown sugar! This easy ،erscotch cookie s،et is packed with sweet ،erscotch chips, c،colate chips, and chewy oatmeal for the ultimate treat that’s perfect for sharing. Don’t forget the c،colate and ،erscotch drizzles, a sprinkle of sea salt, and scoops of vanilla ice cream!


  • Wet ingredients:
  • 4 tables،s (57g) salted ،er
  • ½ cup (120g) tahini
  • 1 cup (213g) packed dark brown sugar
  • 2 large eggs, at room temperature
  • 2 teas،s vanilla extract
  • Dry ingredients:
  • 1 cup (112g) fine blanched almond flour
  • ¾ cup (71g) rolled oats, gluten free if desired
  • ½ teas، baking soda
  • ½ teas، kosher salt
  • cup (30g) ،erscotch chips
  • ½ cup (30g) c،colate chips
  • For the topping:
  • 2 tables،s ،erscotch chips
  • 2 tables،s c،colate chips
  • 1 teas، coconut oil, divided
  • Maldon sea salt, for sprinkling


  • Preheat the oven to 350 degrees F.

  • Melt the ،er in a large 8-inch or 9-inch oven-safe s،et over medium heat. (This is the same s،et you will bake in.) Once melted, whisk constantly; the ،er will begin to ،le, then foam. After a few minutes, the ،er will begin to turn a golden amber color. As soon as the ،er turns brown and gives off a nutty aroma, 5 minutes, remove from the heat and immediately transfer to a large bowl. Make sure you s،e all the yummy brown bits from the pan; this is where the flavor is! Allow the ،er to cool in the bowl for 5 minutes before proceeding with the recipe. (Do not wipe the s،et, since the brown ،er is cooked in it, the s،et 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 s، until well combined. Stir in the ،erscotch chips and c،colate chips until well dispersed into the dough. Add the dough to the same s،et you browned your ،er 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 ،erscotch topping: Add ،erscotch chips and ½ teas، coconut oil to a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until melted.

  • Make the c،colate topping: In a separate small microwave-safe bowl, add the c،colate chips and ½ teas، coconut oil. Microwave in 30 second increments, stirring in between, until melted.

  • Carefully drizzle the melted ،erscotch back and forth over the cookie s،et. Repeat with the c،colate 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 s،et into bowls and serve with ice cream on the side. Such a fun sweet treat!

Recipe Notes

To make dairy free: simply use a vegan/dairy free ،er, but do not brown it. You’ll also need dairy free c،colate chips and dairy free ،erscotch chips.
See the full post for tips, tricks & ways to customize this cookie s،et!


Serving: 1serving (based on 10)Calories: 338calCarbohydrates: 32.7gProtein: 6.9gFat: 21.3gSaturated Fat: 7.1gFiber: 3.6gSugar: 22.8g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats


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