Dark Chocolate Chunk Tahini Cookies (gf)
Here with ANOTHER cookie recipe that DOES NOT DISAPPOINT. Seriously. Every single cookie recipe on this website is incredible. #humblebrag 🙌🏼
But tahini in chocolate chip cookies? Yes. Tahini. Trust me, it’s a game changer.
Lemme ask you some questions—do you like soft, moist, chewy cookies? Are you sick of the basic chocolate chip cookie? Do you LOVE tahini like me? Are you in search of a new cookie recipe that’ll make everyone in your household go nuts?
If you answered yes to the above questions then these, my friend, are the cookies for you! They are sooooo delicious and have a unique taste that’ll leave you reaching for cookie after cookie. (coming from the girl who ate four of these in one day)
I’ve honestly been loving getting creative when it comes to baking and not to toot my own horn, but I nailed this recipe. It’s incredible.
If you don’t know what tahini is, it’s basically sesame seed butter. It gives these cookies sort of a savory/less sweet type of cookie. It’s a cookie that won’t leave you with a huge sugar rush after. I originally created these cookies using agave as a binder & sweetener, but after noodling on it I realized that they were missing something, so for round 2 I used honey instead and WOW. It took these cookies to a whole new level.
One (or two) of these cookies paired with your 3pm latte = match made in heaven! They are gluten-free and can be made dairy-free by swapping the butter for coconut oil!
Pro tip: double the dough and give these to your neighbors, fitness instructors, teachers, friends, family, mailman, etc. They’re so unique and delicious you’re going to want to share them with everyone! 🥰
Enough chatting…let’s get backing!!!
Dark Chocolate Chunk Tahini Cookies (yields ~12 cookies)
Ingredients:
dry ingredients:
1 cup almond flour
⅓ cup coconut flour
1 tsp. baking soda
pinch of salt
wet ingredients:
½ cup butter, semi-melted
1 egg
¼ cup honey, agave, or maple syrup (I prefer honey!)
¼ cup coconut sugar or golden monk fruit
⅓ cup tahini
dash of vanilla extract
add-ins:
flake salt to top (after cookies have finished baking)
Instructions:
preheat oven to 350°f and line a baking sheet with parchment paper
in a medium mixing bowl, combine all the dry ingredients and stir to combine
in a separate large mixing bowl, cream together all the wet ingredients until fully combined. transfer dry ingredients to bowl with wet ingredients. mix to combine
fold in the chocolate chunks. roll dough into a balls (medium/large size) and place on baking sheet. press down on the cookies slightly. bake for 11-13 minutes
transfer to a wire rack and cool. sprinkle with flake salt. serve & enjoy!!
notes:
the honey in this recipe really elevates these cookies but you can also use equal amounts of agave or maple syrup as an alternative. maple syrup will probably be my go to come fall! 🍂
if you’d rather use regular gluten-free all AP flour or regular flour simply use 1 cup in place of the almond and coconut flour
if you want to take these up a notch add in a little cinnamon to the cookie dough!
I want to see YOUR take on these cookies!! make sure to tag @finewithfood when making any of my recipes!!
