Tahini Chocolate Chip Cookies

May 10, 2021

Tahini Chocolate Chip Cookies

Ah, the good old Chocolate Chip Cookie. Its childhood, comfort and simplicity wrapped up into one. Great for kids and great for adults. 

These Tahini Chocolate Chip Cookies tick some serious boxes. They're quick and easy to make, full of protein, fibre and healthy fats to keep you full, and so sweet & delicious that you'll forget they're even good for you!

Whip these babies up for the kids lunchboxes (nut-free- hooray!), keep around for that sweet craving or just love them whenever you want. Warning: You'll keep wanting more!

 

Tahini Chocolate Chip Cookies

Ingredients:

    • 1 cup tahini
    • 1/2 cup pure maple syrup
    • 1 Tablespoon ground flaxseed mixed with 3 Tablespoons water (or 1 egg)
    • ½ teaspoon cinnamon
    • ½ teaspoon sea salt
    • ½ teaspoon bi carb soda
    • ½ teaspoon vanilla extract
    • 3 Tablespoons coconut flour
    • 1/4 cup unsweetened shredded coconut flakes (optional)
    • 1/4 cup chopped dark chocolate or dark chocolate chips
    • flaked sea salt, for topping (optional)

Directions:

  1. Preheat oven to 176 degrees and line a baking sheet with parchment paper or spray with non-stick spray.
  2. Combine ground flaxseed with water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous.
  3. If you’re adding coconut flakes in the recipe preheat a sauté pan to medium heat. Add the coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove them from the pan and allow to cool. This step is optional, but highly recommended.
  4. Once the flaxseed mixture has setup, use a medium size mixing bowl to combine tahini, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
  5. Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips.
  6. Scoop out the cookie batter using a small/medium cooking scoop or Tablespoon and place on baking sheet giving about 1½ inches between each cookie. Sprinkle a few sea salt flakes on cookies, if using.
  7. Bake for 17-20 minutes or until golden brown around the edges.
  8. Remove from oven to cool on the pan at least 15 minutes before touching or removing. Enjoy right away or store in an air-tight container for up to 5 days.



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