Tahini Chocolate Chip Cookies
The slight bitterness of the tahini is tempered by the coconut sugar and maple sugar, making this gluten-free whole grain cookie chewy and irrestible.
3/4 cup tahini, well stirred
4 tablespoons extra virgin olive oil or unsalted butter, room temperature
1/2 cup maple sugar
1/2 cup coconut sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
150 grams/about 1 1/3 cups + 3 tablespoons gluten-free oat flour
½ teaspoon baking soda
½ teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup semisweet chocolate chips
- In a large bowl, whisk together the tahini and olive oil. Whisk in the sugar, egg and egg yolk, and vanilla. In a medium bowl, whisk together the oat flour, baking soda, baking powder, and salt. Add the dry mix to the wet and stir well to combine. Stir in the chocolate chips.
- If at all possible, refrigerate dough for 12 hours. If you don’t have enough time, try to get at least an hour.
- Then heat oven to 325 F. Line baking sheets with parchment paper. Remove dough from fridge and scoop balls of dough about 1-2 teaspoons’ worth. Place on sheets at least three inches apart. Bake for about 13-15 minutes, until edges are set and lightly browned. Remove from oven and let cool completely on a rack, at least 15 minutes.