Tahini Chocolate Chip Cookies

For chocolate chips, you can use homemade or store bought, or chop up a chocolate bar.

Add homemade chips directly from the freezer because they tend to spread more easily when baking.

For texture you have two options: bake them just as they're starting to brown a bit on the top and bottom for a soft, chewy cookie. For a firmer cookie with a crunch on the outside, bake for another few minutes or leave in the oven for a few minutes after turning it off.

You can seal and freeze the dough for a few months, and then take it out when you want to bake a few cookies. I like to roll the dough in parchment paper into the shape of a cylinder and the place in a silicon bag. Just slice and bake any time!

For finishing sea salt, I use either Le Saunier De Camargue Fleur De Sel or Malden, but any sea salt will work here.

To make these SCD, leave out the chocolate chips and replace with raisins, nuts, and seeds, and use honey only.

To make these keto or lower carb, use unsweetened chocolate and sugar-free maple syrup.

Servings: cookies

Calories: 89kcal

Ingredients

1 ½ cups blanched almond flour
½ teaspoon baking soda
¼ teaspoon salt fine salt for baking, apart from the finishing salt
½ cup maple syrup or honey
⅓ cup tahini
1 teaspoon vanilla extract
½ cup chocolate chips
flakey sea salt optional

US Customary - Metric

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper.
Whisk the almond flour, baking soda, and salt together in a bowl.
Add the wet ingredients to the dry ingredients and blend together with a spatula or fork until you have a ball of dough.
Fold the chocolate chips into the cookie dough.
At this point you can place the dough in the refrigerator for 10 minutes or so to firm it up, or just keep going. Cooling the dough will make it easier to shape and scoop out but either way works.
Scoop about a tablespoon of dough into a ball and place on the baking sheet. Repeat until all the dough is formed into cookies across the baking sheets. Leave about 2 inches between cookies because they'll spread as they bake.
Bake for 12 minutes or until the cookies are lightly browned.
As soon as the cookies come out the oven, sprinkle with a bit of salt. Cool the cookies for at least 15 minutes.
Store sealed at room temperature for a week or in the refrigerator for a few weeks. Seal and freeze for a few months.

Video

Nutrition