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CHOCOLATE CHIP TAHINI COOKIES (grain & nut-free, paleo, vegan)

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These tasty treats were inspired by @kalejunkie Nicole’s LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES. I made several modifications for a vegan, nut-free, and refined sugar-free version. And let me tell you, they did not disappoint! The chicklets and I gobbled them up in less than 24 hours! #sorrynotsorry

Let’s Talk Tahini

I absolutely love baking with tahini.  It adds a wonderful rich, slightly nutty, slightly bitter flavour that combines beautifully with chocolate.

Tahini is made by grinding sesame seeds. The unhulled paste is more nutrient-rich since it is made from intact seeds.  Tahini is loaded with vitamins and minerals including calcium, magnesium, copper, zinc and iron. It is easy to digest; a great source of protein and healthy fat; and rich in anticancer, heart-healthy plant lignans as well as methionine, which helps with liver detoxification.  If you aren't a huge tahini fan, these cookies can also be made with your choice of nut butter or kept nut-free by using sunflower seed butter.

Chocolate Chip Tahini Cookie Recipe

Ingredients for 12 cookies:

  • 3/4 cup Otto’s Naturals cassava flour

  • 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

  • 1 cup drippy tahini

  • 1/2 cup Lakanto sugar-free monkfruit sweetener (or substitute maple syrup or stevia to taste)

  • 2 to 3 Tbsp avocado oil or melted coconut oil

  • 1 cup vegan dark chocolate chips (I used Enjoy Life mini chips)

  • 1 Tbsp gluten-free ground flaxseed meal plus 2 1/2 Tbsp warm water (or 1 pasture-raised egg)

  • 1 tsp baking soda

  • optional: Maldon sea salt flakes for topping

Directions:

  1. Preheat oven to 350F and line cookie sheet with parchment.

  2. Put cassava flour, protein powder, tahini, and sweetener, and 2 Tbsp oil in a medium bowl and mix well.  Batter will be thick but add additional oil if seems dry. Stir in chocolate chips.

  3. Put dough in fridge and chill for 30 minutes.  While the dough is chilling, make a flax “egg” by combining 1 Tbsp flaxmeal with 2 1/2 Tbsp warm water. Allow to sit for 10 minutes to thicken.

  4. Remove dough from fridge and add flax egg and baking soda.  Mix well.

  5. Using a large spoon, scoop dough to form cookies and place on lined baking sheet.

  6. Bake 10 to 11 minutes. Remove from oven and sprinkle with sea salt flakes as desired. Allow to cool slightly before eating.

Cooled Chocolate Chip Tahini Cookies can be stored in an airtight container at room temperature for 3 to 4 days or frozen for up to 2 months.

Chocolate Chip Tahini Cookies. Photo by Sandy Large @sandyatlarge.

Chocolate Chip Tahini Cookies. Photo by Sandy Large @sandyatlarge.