Tahini Choc Chip Cookies

The day has finally come! I took it to the IG polls the other week and asked you guys what recipe you’d prefer to see next. Paleo Choc Chip Cookies were a clear winner over Poppyseed muffins (although these also got a fair amount of votes, so I may make these next!). 6 batches in, and I’m finally happy with these Tahini Choc Chip cookies recipe that I also have to add, is nut AND dairy-free. Unst Unst.

I tried MANY combinations and initially tried to use ghee as the oil ingredient in these tahini choc chip cookies. I love the taste that ghee adds to baked goods, but the cookies just weren’t spreading how I wanted them to. And to be honest, ghee ain’t cheap. So $30 later in ghee expenses alone, I decided to keep it accessible and stick with trusty coconut oil thus keeping these cookies dairy-free! Another ingredient I was initially using, was pecan butter. This is a great alternative to the regular almond or peanut butter. If you have access to pecan butter (or even cashew) then feel free to make that swap for tahini. Or if you still want to keep it nut-free, swap it out for Sunbutter, the choice is yours.

These cookies are

• Paleo
• Gluten-Free
• Grain-Free
• Soy-Free
• Nut-Free
• Dairy-Free
• Refined Sugar-Free
• Soft
• Cakey
• And contain just the right amount of chocolate

When it comes to the brand of tahini I recommend, know that not all tahini is created equal. Some are runnier than others and I’ve found the 365 Everyday from Wholefoods to be the most effective in baking.

Want more nut-free recipes? Check out these fan favorites

• Chocolate Fudge Candy Bars
• Lemon Poppyseed Muffins
• Tahini Twix Bars
• Tahini White Chocolate Chip Cookies
• Sunbutter Choc Chunk Cookies
• Sunbutter Fudge Bars
• Flourless Brownie Mousse Cake

Tahini Choc Chip Cookies

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Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Makes

9

cookies

Prep time

20

minutes

Cooking time

12

minutes

Chill Time

1

hour

The perfect soft baked tahini choc chip cookies that meet all your dietary needs. No dairy, nuts, refined sugar, grains or soy.

Ingredients

• 3/4 cup cassava flour

• 1 tbsp coconut flour

• 1 egg

• 1/2 cup coconut oil, melted

• 1/2 cup maple syrup

• 1/4 cup coconut sugar

• 1/4 cup tahini

• 70-80g block dark chocolate (I used Hu Kitchen for a refined sugar free option)

• 1 tsp vanilla essence

• 1/4 tsp sea salt

Directions

• In a medium bowl, used an electric beater whisk your egg, oil, maple syrup, vanilla and tahini together until smooth and slightly thick.
• Add in the coconut sugar and salt, beat for a further 2 minutes.
• Sift in the cassava flour and coconut flour. Mix together using a wooden spoon, until incorporated.
• Roughly chop up the chocolate into small chunks. Stir into batter.
• Place in the fridge to chill for 1 hour.
• Preheat oven to 350F and line a large baking tray with parchment paper.
• Using a large ice cream/cookie scoop, scoop out batter and space out on your baking tray. Slightly pressing down the batter.
• Be sure to allow enough space between each cookie as they will spread.
• Bake for 11-12 minus until lightly golden and the edges are slightly darker.
• Remove from the oven and allow to cool slightly before enjoying.

Notes

• These are best kept in an airtight container on the counter for up to 5 days.