Tahini Cookies
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.
Tahini Cookies
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Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Looking for a healthier cookie that doesn't compromise on flavor or texture? These Tahini Chocolate Chip Cookies are a delicious sweet treat, perfect for anyone craving a naturally gluten-free and oil-free indulgence. They offer all the satisfying chewiness and crispy edges you desire, without the guilt.
What sets these Tahini Chocolate Chip Cookies apart is the clever use of tahini as the main ingredient, creating a unique sesame flavor and a naturally rich, chewy texture without any added oil. This recipe is also thoughtfully crafted to be entirely gluten-free, egg-free, and refined sugar-free, making them a fantastic option for various dietary needs while still delivering on taste.
Prepare for a delightful cookie experience that beautifully balances sweetness with the distinct, nutty depth of tahini. You'll find these cookies are thin, with wonderfully crispy edges that give way to a soft, chewy center. The subtle sesame notes from the tahini pair perfectly with the pockets of melted chocolate, offering a sophisticated yet utterly satisfying bite. They are designed to be a healthy treat that truly tastes indulgent, like a sesame cookie with a chocolate chip twist.
- Sweetener Swap: While this recipe uses unrefined cane sugar, you might explore other granulated unrefined sugars if preferred, keeping in mind texture could vary slightly.
- Milk Alternative: Feel free to substitute the almond milk with another plant-based milk like oat milk or soy milk.
- Mix-Ins: Beyond chocolate chips, consider adding a sprinkle of sesame seeds on top for extra visual appeal and a deeper sesame flavor, or incorporate finely chopped nuts like pistachios for another textural dimension.
These Tahini Chocolate Chip Cookies are ideal for an afternoon pick-me-up, a light dessert, or a thoughtful addition to any gathering where a healthier sweet option is appreciated. They're particularly delightful with a cup of coffee or a glass of your favorite plant-based milk.