Tahini Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
17
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Calories
154 kcal
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Course
Dessert
Tahini Chocolate Chip Cookies
Description
The Tahini Chocolate Chip Cookies recipe features tahini mixed with pure maple syrup and a flaxseed egg substitute to bind the ingredients together. Cinnamon, sea salt, baking soda, and vanilla extract are combined for flavor depth. Coconut flour lends body to the dough, while optional toasted shredded coconut flakes contribute texture and a mild caramelized note. Dark chocolate chips spread richness throughout the cookie batter.
After preparing the flaxseed mixture and optionally toasting the coconut flakes, the dough is formed and portioned onto a baking sheet with space between each cookie. Baking at 350°F produces cookies that hold their shape and maintain a chewy softness with slight crisp edges. The sea salt topping enhances the balance between sweet and savory elements.
These cookies offer a unique combination where the earthy tahini and toasted coconut complement the richness of the chocolate, resulting in a textured cookie suited for those seeking an alternative flavor profile. They serve well as snacks or paired with beverages like tea or coffee.
Using a flax egg as a substitute for fresh egg allows the recipe to be suitable for those avoiding eggs. Toasting the coconut flakes beforehand elevates their flavor, though is optional. Adjusting the amount of maple syrup can modulate sweetness as desired.
Ingredients
- 1 cup tahini
- ½ cup pure maple syrup
- 1 Flaxseed or 1 egg, used as egg substitute
- ½ teaspoon cinnamon
- ½ teaspoon salt sea salt
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- 3 Tablespoons coconut flour
- ¼ cup coconut optional, unsweetened; shredded flakes
- ¼ cup dark chocolate chopped or chips
- sea salt for topping (optional, flaked
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
- To create the flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it gel for 5-10 minutes.
- Toasting coconut flakes before folding into the dough brings out deeper flavor and adds texture.
- Adjust maple syrup amount to control sweetness according to taste.
- Optional sea salt flakes on top enhance the contrast between sweet and savory notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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