Tahini Chocolate Chip Cookies

Name: Tahini Chocolate Chip Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 17 serving
Ingredients: 1 cup Tahini; ½ cup pure maple syrup; 1 flax egg; ½ teaspoon cinnamon; ½ teaspoon sea salt; ½ teaspoon baking soda; ½ teaspoon vanilla extract; 3 Tablespoons coconut flour; ¼ cup unsweetened shredded coconut flakes; ¼ cup chopped dark chocolate or dark chocolate chips; flaked sea salt

User Reviews

4.6

264 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
17
Calories
154 kcal
Course
Dessert

Tahini Chocolate Chip Cookies

Odette Barnes

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These chocolate chip tahini cookies pack a nutritional punch with fiber, healthy fats and protein, plus they're vegan & gluten-free!

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Ingredients

Servings

1 cup Tahini
½ cup pure maple syrup
1 flax egg or 1 egg
½ teaspoon cinnamon
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon vanilla extract
3 Tablespoons coconut flour
¼ cup unsweetened shredded coconut flakes optional
¼ cup chopped dark chocolate or dark chocolate chips
flaked sea salt for topping (optional)

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Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper or spray with non-stick spray.
Combine 1 Tablespoon ground flaxseed with 3 Tablespoons water in a small bowl and set aside for 5-10 minutes or until thick and gelatinous.
If you're adding coconut flakes in the recipe preheat a sauté pan to medium heat. Add the coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove them from the pan and allow to cool. This step is optional, but highly recommended.
Once the flaxseed mixture has setup, use a medium size mixing bowl to combine tahini, maple syrup, flaxseed mixture, cinnamon, sea salt, baking soda and vanilla. Stir together until everything is incorporated.
Fold in coconut flour, toasted shredded coconut (if using) and dark chocolate chips.
Scoop out the cookie batter using a small/medium cooking scoop or Tablespoon and place on baking sheet giving about 1½ inches between each cookie. Sprinkle a few sea salt flakes on cookies, if using.
Bake for 17-20 minutes or until golden brown around the edges.
Remove from oven to cool on the pan at least 15 minutes before touching or removing. Enjoy right away or store in an air-tight container for up to 5 days.

Notes

Flax egg: to make a flax egg, combine 1 Tablespoon ground flaxseed with 3 Tablespoons water.

Nutrition Information

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Serving 1cookie Calories 154kcal (8%) Carbohydrates 8g (3%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 87mg (4%) Fiber 2g (8%) Sugar 7g (14%)