Tahini Chocolate Chip Cookies

Tahini Chocolate Chip Cookies

Recipe by nicole
Servings

20

servings

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.

Ingredients

  • 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

Directions

  • 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.
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cucinanicolina by nicole spiridakis © copyright 2021. all rights reserved.
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