Tahini Cookies

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www.theconsciousplantkitchen.com

These Tahini Chocolate Chip Cookies are delicious healthy cookies, naturally gluten-free, oil-free, and made with tahini as a main ingredient. They taste like sesame cookies, they are thin, chewy, and crispy on the edges for a delicious healthy sweet treat. Plus, they are also egg-free and refined sugar-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/tahini-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

cool down15

Total Time37

Servings: large cookies

Calories: 182.6kcal

Author: Carine Claudepierre

Ingredients

½ cup Tahini (note 1)
⅓ cup Unrefined Cane Sugar (note 2)
2 tablespoons Almond Milk (note 3)
⅓ cup Almond Flour (note 4)
¾ teaspoon Baking Powder
⅓ cup Chocolate Chips (note 5)
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line two large baking sheets with parchment paper. Slightly oil the paper. Set aside.
In a mixing bowl, add tahini, sugar, almond milk, almond flour, baking powder, and vanilla extract.
Using a rubber spatula to stir and form a sticky cookie dough.
Fold in chocolate chips and stir to incorporate.
Refrigerate the dough for 15 minutes to prevent the cookies from spreading or bake them now for thinner wider cookies.
Divide the cookie dough into 8 (for large flat cookies like mine) or 12 dough balls (for smaller thicker cookies).
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.
Bake the cookies for 10-12 minutes at 350 °F (180 °C) until the sides are golden brown and they nicely spread.
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.
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.
Let the cookies cool down on the baking sheet for 10 minutes, then on a cooling rack for some more cooling.

Notes

Note 1: Make sure you are using a fresh jar of drippy tahini for best results. You can use unhulled or hulled tahini, both options work. Unhulled tahini is much more bitter.

Note 2: Any crystal sweeteners works like white sugar, coconut sugar, brown sugar, or demerara sugar.

Note 3: Any milk can be used like soy milk, oat milk, or cashew milk.

Note 4: For a nut-free option, use sesame seed flour.

Note 5: Dark chocolate chips or semi-sweet chips for a sweeter cookie.

Storage: You can store the cookies in an airtight container in the fridge for up to 4 days or freeze them for up to 1 month in sealed bags. Thaw them at room temperature the day before.

Nutrition