IRRESITIBLE CHOCOLATE CHIP TAHINI COOKIES
These Chocolate Chip Tahini Cookies are soft, chewy, and sweet with a nutty twist. Irresistible in taste but also healthy. They are a vegan, oil-free, gluten-free, and refined sugar-free treat.
Ingredients
- 3/4 cup tahini (250g unsalted smooth pourable tahini)
- ½ cup maple syrup (120ml pure)
- 1 tsp vanilla extract (5ml)
- 1 ½ cups oat flour (180g, Gluten-Free if needed)
- ½ cup almond flour
- ½ tsp baking soda (3g)
- ¼ tsp sea salt (1g)
- ¾ cup vegan chocolate chips (60g gluten-free vegan mini chocolate chips or unsweetened dark chocolate chips. Leave ¼ cup to add just before baking)
Instructions
- Combine the tahini, maple syrup, and vanilla extract in a large bowl until smooth and well-mixed.
- Whisk together the oat flour, almond flour, baking soda, and sea salt in a separate bowl. Gradually add the dry into the tahini mixture, mixing until a dough forms.
- Fold the vegan chocolate chips until evenly distributed throughout the dough.
- Before scooping and forming the cookies, let the dough chill for 30 minutes in the freezer (or 2 hours in the fridge), wrapped in plastic wrap. This step will make your cookies chewy and soft.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Once the dough is ready, scoop out 2 tablespoons of dough and roll them into balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches (5cm) apart.
- Flatten each ball just slightly with the palm of your hand or the bottom of a glass. They will spread a little during baking. Next, add some extra chocolate chips pressing on the top of the cookies.
- Bake for 10-12 minutes (switching the position from top to bottom of the baking sheets halfway through) until golden brown on the bottom and around the edges. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store your chocolate chip tahini cookies in an airtight container at room temperature for 3 to 4 days, or freeze them for up to 3 months to enjoy whenever a craving strikes. To freeze the cookies, store them unbaked in an airtight container, and when you’re ready to eat them, place the frozen cookies on the baking sheet with parchment paper and bake for 10-12 min.
- Tahini: to ensure the tahini is smooth and not separated, it is crucial to stir it well before using it, as the natural oil in the tahini tends to float to the top of the jar while the thick paste remains at the bottom. Ensure your tahini is really smooth and pourable, not dry or chunky.
- You can make this recipe with whole wheat pastry flour. The taste is excellent, just the texture is drier.
- The creation of these cookies was inspired by the recipe for tahini cookies from loveandlemons.com, which appeared in one Costco Connection magazine.