Cherry Garcia Tahini Cookie Skillet

Preheat oven to 350ºF and lightly grease skillet(s) with oil.

In a high-speed blender or food processor, pulse beans, tahini, maple syrup, and vanilla until smooth. Carefully remove the blade and scrape off any remaining bits of dough.

Combine almond flour, baking soda, cinnamon, and a pinch of sea salt in a medium-sized bowl. Add the mixture from the blender and stir until well-incorporated. Check the consistency and add more flour by the tablespoon if dough feels too sticky.

Finally, stir in chopped dried cherries and dark chocolate chips. Transfer dough to the skillet(s), top with another pinch of sea salt and extra chocolate chips, if desired. Bake for 16–18 minutes if using two small skillets, and 20–22 minutes if using one large skillet. Remove from oven when edges are golden brown and center is mostly baked through. It will continue to bake even after it’s taken out because the skillet is extremely hot.

Cool slightly before serving. Enjoy!

Notes:
1. Each small skillet serves about 2 people, and each large will serve 3 to 4.
2. The white beans I used, even after rinsing, seemed really wet and mushy, so consider the texture/moisture level of yours and you might need to lightly pat them dry with a paper towel before pulsing them in the food processor.
3. Depending on the texture/moisture of your beans, you may also need to add more almond flour. If you don’t have almond flour, I would imagine that just about any other flour will work, though I have not tried this recipe using another flour, so results may vary. Let me know in the comments below if you do make a substitution!