Tahini Chocolate Chip Cookie Bake-Off

There’s been a jar of tahini sitting in our fridge for…a while now, and I finally decided to do something with it. Enter the tahini chocolate chip cookie.

I thought it’d be fun to do another bake-off, since I found multiple tahini chocolate chip cookie recipes, and I’m so glad I did—because one recipe came out CLEARLY on top. Both recipes are gluten-free and could easily be made dairy-free. One of the recipes is completely flour-free, but I really think the addition of the coconut and almond flours in the “winner” recipe helped the overall texture and taste of the cookie, which is on the left in the picture.

The first recipe I used can be found by clicking here. They’re called thick and chewy, but in my batches they usually came out, well, thin and not chewy. The tahini flavor in this recipe is much stronger than in the other recipe too!

The winning recipe, found below, uses a mix of almond and coconut flours which I think helps the texture considerably. I also found that the texture and flavor improved after leaving them in an air-tight container for a few hours once cooled! Plus, they only use one bowl, don’t require a mixer, and don’t need to be chilled before baking, which means that this recipe comes together super fast.

Ingredients:

1 egg
½ cup coconut sugar
¼ cup tahini
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
¾ cup almond flour
¼ cup coconut flour
¼ tsp baking soda
¼ tsp salt
½ cup chocolate chips/chocolate chunks/chopped chocolate (I used chocolate chunks from the Enjoy Life brand)
Coarse sea salt to sprinkle

Directions:

  1. Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mat (I just got one and it’s the best!).
  2. In a large bowl, mix together wet ingredients: egg, coconut sugar, tahini, melted coconut oil or butter, and vanilla extract.
  3. Add the dry ingredients: almond and coconut flours, baking soda, and salt. Mix until dough forms.
  4. Fold in the chocolate chunks and mix until combined.
  5. Roll dough into balls approximately one tablespoon in size. Once on the cookie sheet, flatten slightly.
  6. Bake for 9-11 minutes—I did 10.5 and they were just right. Take them out of the oven and sprinkle with coarse sea salt. Let cool slightly before removing from pan and allowing to cool fully on a wire rack.

Makes about 12 cookies.

Recipe adapted from one of my new favorite cooking blogs, Ambitious Kitchen!

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