Chocolate Chip Tahini Cookies

Chocolate Chip Tahini CookiesChocolate chip cookies made with chocolate chunks are the best cookies. There, I said it. I’m not saying I would say no to any other cookie. But, when I have the choice, I will always go with chocolate chip. Why do I say chocolate chunks > chocolate chips? I like the larger bites of chocolate and how they generally taste and look better. So far, my perfect salted chocolate chunk cookies have yet to find a contender. Of course, there are other versions of it that are different and perfectly divine, like this one from a couple of years ago that took the internet by storm.
Chocolate Chip Tahini CookiesSo why the heck am I sharing another chocolate chip cookie recipe, you ask? Because this one is the most delicious “healthy” chocolate chip cookies I’ve ever had. A ridiculously short ingredient list (8!), gluten free, and refined sugar free make them almost a miracle cookie. You don’t have to refrigerate the dough or wait for butter to soften (because there is none), and the dough comes together quicker than it would take you to read this post.
Chocolate Chip Tahini CookiesI will be honest in saying that no, these do not taste exactly like chocolate chip cookies made with butter and flour, but it is a great alternative to it. Goes great with coffee and is a nice afternoon snack. It also stays soft for days thanks to the tahini. However, just because they are more nutritious than a regular chocolate chip cookie, they are not low-calorie! So please remember to just have a cookie or two and not eat the whole batch (<= This is scarily easy to do. That’s why I pack it up and try to give it away asap.).
Chocolate Chip Tahini Cookies

Tahini Chocolate Chip Cookies
Makes about 13 cookies

Ingredients:

1 egg, large
½ c. tahini
½ tsp. pure vanilla extract
½ c. almond flour
½ c. coconut sugar
½ tsp. baking powder
¼ tsp. kosher salt
3 ½ oz. chocolate chunks, chopped from a 70% dark chocolate bar
maldon salt, for topping (optional)

Instructions:

  1. Line a baking sheet with parchment paper and preheat oven to 350˚F.
  2. In a medium bowl, mix egg, tahini, vanilla extract, almond flour, coconut sugar, baking powder and kosher salt together until a thick batter forms.
  3. Fold in the chocolate chunks.
  4. Using a 1.5 tablespoon cookie scoop (or a measuring spoon), space out cookies on baking sheet.
  5. If using maldon salt, sprinkle a bit on each cookie for an extra salty bite.
  6. Bake cookies about 8-9 minutes checking at 8 minutes to see if the tops are lightly golden. Cookies can burn easily so check frequently.
  7. Remove from oven and let cool for 10 minutes and enjoy!

Recipe adapted from The Living Kitchen by Tamara Green and Sarah Grossman.

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