Tahini Chocolate Chip Cookies, chewy in the center, crispy on the edges and so easy to make! I love the fact that they are naturally dairy-free, gluten-free, and oil-free but full of the earthy flavor of tahini. Works perfectly well with the chocolate. Use milk chocolate for a sweeter, more indulgent cookie.
Tahini Chocolate Chip Cookies
Prep time:
Cook time:
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- Description
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- Ingredients
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BY YASMINE IDRISS
Tahini Chocolate Chip Cookies, chewy in the center, crispy on the edges and so easy to make! I love the fact that they are naturally dairy-free, gluten-free, and oil-free but full of the earthy flavor of tahini. Works perfectly well with the chocolate. Use milk chocolate for a sweeter, more indulgent cookie.
Ingredients
- 1 cup tahini (smooth and well-stirred)
- 1/2 cup packed coconut sugar (or dark brown sugar)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/3 cup almond flour
- 200g chopped dark chocolate
- Optional: 1/2 cup lightly toasted sesame seeds
Method
- 1)
Preheat your oven to 170°C and line a baking tray with baking paper.
- 2)
In a mixing bowl, combine tahini, coconut sugar, egg (or flax egg), and vanilla until smooth.
- 3)
Stir in baking soda and almond flour. Mix until fully incorporated.
- 4)
Gently fold in the chopped chocolate.
- 5)
Scoop 1–2 tablespoons of dough per cookie onto the lined tray, leaving space between each one.
- 6)
Optional: roll them in some lightly toasted sesame seeds. Chill in the fridge for about 30min.
- 7)
Bake: Bake for 12–15 min, or until the edges are set and slightly golden.
- 8)
Let the cookies cool on the tray for 5 min before transferring to a wire rack to cool completely. The cookies will be soft when warm but firm up as they cool.
- 9)
Store in an airtight container at room temperature for up to 5 days.