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These cookies are a chocolate lover’s dream. They are double chocolate and have a soft center with a slightly crisp brownie exterior. These cookies are also delightfully gluten-free, paleo, dairy-free, grain-free, and refined sugar-free! So you can munch on these until your heart’s content.
I love a good chocolate moment. I love it even more when it features tahini, a nutrient-dense sesame seed paste. The tahini packs health benefits but also is a wonderful replacement for softened butter in cookies! It renders these cookies to be super soft, fluffy, and moist.
What is Tahini?
Tahini, oh tahini! It’s like peanut butter’s fancy cousin from the Middle East. It’s made from ground sesame seeds and has a smooth, creamy texture. It’s packed with protein, healthy fats, and minerals like magnesium and calcium.
Depending on the brand of tahini you buy, the taste can be a bit overpowering, which is why I paired it with cocoa powder to smooth out the flavor, but it still renders a wonderful texture to these cookies.
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This chocolate cookie will cure any winter blues. Don’t forget to share with your friends (they make a great gift in a cute candy or cookie box!) unless you want to keep these little flavor bombs all to yourself. We won’t judge!
*Don’t skip this tip: For the perfect gooey, melty chocolate experience, I highly recommend zapping a cookie (or 3!) in the microwave for 10 seconds and then enjoying. You’ll thank me later!
Let me know if you try this recipe in the comments below! Happy Baking.
Double Chocolate Chip Tahini Cookies
Ingredients
- 1 egg
- 1/2 cup creamy tahini
- 1 teaspoon vanilla
- 3/4 cup coconut sugar
- 3/4 cup almond flour
- 1/4 cup + 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1 pinch sea salt
- 1/2 cup chopped walnuts optional
- 1/2 cup paleo dark chocolate chips not optional!
Instructions
- In a mixing bowl, combine the egg, tahini, vanilla , and coconut sugar together until it is fully mixed.
- Add the almond flour, cocoa powder, baking powder , and sea salt to the wet mixture. Mix until the ingredients are just combined. Add the chocolate chips and walnuts (optional) to the batter and mix to incorporate.
- Using an ice cream scooper, scoop out some dough on a parchment-lined baking sheet. Press each scoop down very slightly. Bake at 350 degrees for 10-11 minutes. (It is best to take them out when they are slightly undercooked for a perfect fudgy texture, they will continue to bake when they are removed from the oven.)
- Allow the cookies to cool for 25 minutes before dunking them in milk and enjoying the best chocolate cookie ever!!
Notes
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