Tahini Cookies
These Tahini Chocolate Chip Cookies are delicious healthy cookies, naturally gluten-free, oil-free, and made with tahini as a main ingredient. They taste like sesame cookies, they are thin, chewy, and crispy on the edges for a delicious healthy sweet treat. Plus, they are also egg-free and refined sugar-free.
Ingredients
- 1/2 cup Tahini ((note 1))
- 1/3 cup Unrefined Cane Sugar ((note 2))
- 2 tablespoons Almond Milk ((note 3))
- 1/3 cup Almond Flour ((note 4))
- 3/4 teaspoon Baking Powder
- 1/3 cup Chocolate Chips ((note 5))
- 1 teaspoon Vanilla Extract
Directions
- 1
Preheat the oven to 350 °F (180 °C). Line two large baking sheets with parchment paper. Slightly oil the paper. Set aside.
- 2
In a mixing bowl, add tahini, sugar, almond milk, almond flour, baking powder, and vanilla extract.
- 3
Using a rubber spatula to stir and form a sticky cookie dough.
- 4
Fold in chocolate chips and stir to incorporate.
- 5
Refrigerate the dough for 15 minutes to prevent the cookies from spreading or bake them now for thinner wider cookies.
- 6
Divide the cookie dough into 8 (for large flat cookies like mine) or 12 dough balls (for smaller thicker cookies).
- 7
Place each portion of cookie dough on a baking sheet, leaving 3 thumbs of space between each. They spread a lot! You should really only put 4 cookies per baking sheet. I did bake the 8 cookies on one baking sheet, it works, but it is more difficult to handle afterward.
- 8
Bake the cookies for 10-12 minutes at 350 °F (180 °C) until the sides are golden brown and they nicely spread.
- 9
Remove the baking sheet from the oven, and if they overspread like mine, simply use a large glass/container/jar - or anything round that holds high temperatures and that is larger than the cookies.
- 10
Flip the jar upside down on top of the cookies and swirl vigorously so the cookie moves and shrinks back to form a nice round shape.
- 11
Let the cookies cool down on the baking sheet for 10 minutes, then on a cooling rack for some more cooling.