Chocolate Tahini Cookies
Serving you with the same goodness as your classic chocolate chip, minus the guilt! These Chocolate Tahini Cookies are made using healthy alternatives like tahini, almond flour, and coconut sugar, which resulted in a (relatively) healthy and gluten-free cookie!
Ingredients
- 1 large egg
- ½ cup tahini
- ½ cup blanched almond flour
- ½ cup coconut sugar
- ½ tsp baking powder
- 1 cup 70% dark chocolate bar (or higher), coarsely chopped ( you can add more if you want)
- ¼ tsp salt coarse
Instructions
- While preheating your oven to 350°F, you can go ahead and prepare your baking sheet by lining it with parchment paper.
- Combine the egg, tahini, almond flour, coconut sugar, and baking powder in a medium bowl. The result will be thick and sticky.
- Add your chopped chocolate bits.
- Using an ice cream scoop, place a spoonful of cookie batter on the baking sheet.
- Once you've used up all the dough, keep doing this, spacing each cookie about 212 inches apart.
- Scoop 2 tablespoons per biscuit if you like your cookies bigger.
- Repeat these steps until you finish off all the dough, spacing each cookie about 2½ inches apart.
- You can double the scoop per cookie if you prefer to have a larger cookie.
- Sprinkle some coarse salt on top.
- Bake for 8 to 9 minutes, keeping an eye on them because they can get too dark easily. On top, they should only be a little browned.
Storage Instruction
- Let your chocolate tahini cookies cool completely for 10 minutes on the baking sheet. Then transfer it to a serving plate or container for storage.
- Baked cookies can be kept for two days. However, if you want to keep them longer, for three to four months, place these lovelies in the freezer.
Notes
You can alter the baking time if you are aiming for larger cookies. Please keep in mind that cooking times may vary depending on the oven's temperature. Still, testing and evaluating the cookies is a good idea.
Another thing is always better to let your cookies firm up for at least 10 mins in the tray before removing them. Never overbake your cookies even though it is still soft unless you prefer to have a crispy, crumbly cookie texture.
Nutrition
Calories: 73kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 60mgPotassium: 39mgFiber: 1gSugar: 0.1gVitamin A: 6IUVitamin C: 0.4mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!