Tahini is one of my favorite nut/seed butters. It’s an excellent source of calcium and safe for those with nut allergies. Plus it tastes really good.
I find myself using it more and more nowadays, and seeking recipes that include it as an ingredient. So when HEAB made a gluten-free tahini cookie, I knew I’d soon be following suit. I adapted her recipe to omit the maple syrup, since the dark chocolate chips are sweet enough for our household, but if you’d like something a bit sweeter, stick with HEAB’s recipe.
Dark Chocolate Tahini Cookies
[grain-free, refined sugar-free, vegan]
- 2 ½ c almond flour [made from blanched almonds]
- ½ tsp sea salt
- ½ tsp baking soda
- ½ c tahini
- 1 Tbsp vanilla extract
- ½ c almond milk [I used unsweetened vanilla]
- 1 c dark chocolate chips/chunks [I chopped up 80% dark chocolate into little squares]
Preheat oven to 350 and line a baking sheet with parchment paper or grease.
Whisk dry ingredients together in a large mixing bowl.
Whisk together the wet ingredients in a smaller bowl.
Then mix the wet ingredients into the dry.
Using a mini ice-cream scoop or spoon, place balls of the dough onto the baking sheet and press down to flatten.
Bake for 10-15 minutes, or until lightly browned.
Ben declared these his favorite healthy cookie to ever come out of our oven [a couple weeks later he said the same thing about some peanut butter cookies, so interpret that as you please]. I have to say they are amazing – probably one of my favorites, too – and I’ll definitely be making more of them in the near future since our freezer stash went pretty quickly…
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