You know I can’t go very long without posting a cookie recipe! I’ve been hearing about how delicious cookies are with tahini in them, so I decided to create my own Tahini Chocolate Chip Cookies!
As with all of my other cookie recipes, these cookies are packed with nutrients and contain no animal products. And since tahini (sesame seed paste) is naturally oily, these cookies contain no refined oil. They are also gluten free because they’re made with oat and almond flours.
You would never guess that these tahini chocolate chip cookies are good for you! They’re delightfully soft and chewy, and the nutty flavor of the tahini complements the chocolate chips nicely. They are a good source of fiber, protein, calcium, and healthful fats. Feel free to make these a quick breakfast cookie or post-workout snack!
- 1 cup oat flour
- 1 cup fine almond flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. sea salt
- ½ cup coconut sugar
- ½ cup runny tahini (I used 365 brand)
- 1 tsp. vanilla extract
- 3 Tbs. nondairy milk
- 2 Tbs. brown rice syrup
- ⅓ cup vegan chocolate chips
- 1-2 Tbs sesame seeds for sprinkling on top (optional)
- Preheat oven to 350 degrees F and line a baking sheet with parchment.
- In a small mixing bowl, whisk together the oat flour, almond flour, baking soda, baking powder, and salt. Set aside.
- Using an electric mixer with a paddle attachment, beat together the coconut sugar, tahini, vanilla, milk, and brown rice syrup until combined and fluffy. Gradually add the dry mixture and beat until a dough forms. If the bottom of your mixing bowl looks dry/powdery (depends on how runny your tahini is), add another teaspoon of milk and beat again.
- Fold in the chocolate chips. Scoop out balls of dough -- roughly 2 Tbs. each -- and place them onto the baking pan 2 inches apart. Gently flatten them with your fingers so they resemble patties and top with more chocolate chips and a sprinkle of sesame seeds, if desired.
- Bake 9-10 mins, then allow to cool on the baking sheet 10 mins before transferring to a cooling rack to cool completely.
These cookies are best if eaten within a day or two of making them, but they are still good 3-4 days after!
If you love tahini as much as I do, you HAVE to try these tahini chocolate chip cookies! I crave tahini’s earthy, nutty flavor, and of course the melty chocolate chips.
Give these cookies a try and let me know what you think!
♥ ♥ ♥
Also try my Miso Chocolate Chunk Cookies!
Really good!! Thanks for the recipe. I couldn’t find brown rice syrup, substituted agave with no problem (used about 1 tsp)
Oh good! I’m glad the agave worked!