Tahini White Chocolate Chip Cookies

In my husbands eyes these Tahini White Chocolate Chip cookies are in the top 5 cookies I’ve made to date. And let me tell you, he’s been the recipient of MANY cookie experiments. I made this batch yesterday and I caught him coming back for more on 2 separate occasions. That to me, is a successful recipe creation.

The combination of tahini and the caramel tones of the dates and coconut sugar pair really well with white chocolate chips. But if you have a hard time finding vegan white chocolate chips and are good with nuts, just opt for chopped up macadamias instead. They add a perfect texture and enough creaminess from the high fat content to make up for the chocolate aspect. Or better yet, add both! Because you can never go wrong with a macadamia and white chocolate chip combo.

These Tahini White Chocolate Chip cookies are:

• Sweetened with coconut sugar & dates
• Nut Free
• Grain Free
• Gluten Free
• Vegan
• Slightly crispy on the outside and soft in the middle
• Extremely moreish

Into nut free desserts? Check out these other recipes.

• Sunbutter Choc Chunk Cookies
• Sunbutter Fudge Bars
• Chocolate Immunity Freezer Fudge
• Vegan GF Pumpkin Pie
• Pumpkin Spice Skillet Cake

Tahini White Chocolate Chip Cookies

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

Servings

18

cookies

Prep time

15

minutes

Cooking time

14

minutes

Chill Time

1

hour

These Tahini White Chocolate Chip Cookies are soft yet chewy, and full of allergen friendly ingredients which means fun for the whole fam.

Ingredients

• 1/2 cup + 1/3 cup cassava flour

• 1/2 scant cup coconut oil, melted

• 1/2 cup white chocolate chips

• 1/3 cup tahini

• 1/3 cup coconut sugar

• 5 medjool dates

• 2 tbsp ground flax seeds + 4 tbsp warm water

• 2 tsp coconut flour

• 1 tsp vanilla

• 1 tsp baking powder

• 1/2 tsp sea salt

Directions

• Combine the flax seeds and warm water. Stir well and set aside.
• In a food processor add in the tahini, coconut sugar, dates, coconut oil & vanilla. Process until smooth.
• In a medium bowl stir together your flours, baking powder and sea salt.
• Add in the flax egg, and wet ingredients. Stir well.
• Fold in the chocolate chips. Cover and place in the fridge for at least 1 hour.
• Preheat oven to 350F.
• Using a small ice cream scoop, scoop out your cookie dough onto a lined baking tray.
• Press down each cookie with a fork. Bake for 14 minutes (or 13 minutes for a slightly softer cookie).
• Remove from oven and let cool before enjoying.

Recipe Video

Notes

• Store any leftovers in an airtight container in the fridge for up to 1 week.