01 Sep Giant tahini chocolate chip cookies
I have been playing around with these cookies during the summer and trying different versions. Tahini recipes are all over the internet and Instagram. When a healthy ingredient becomes so popular, I am not one to be opposed, I join the trend! I used to eat tahini on my toasts in the morning, without any added ingredients. I would have a toast or a rice cake and layer it with pure tahini and I enjoyed it. When I told some people about this, they were surprised because tahini has a reputation of having a slightly bitter taste, especially alone without being combined with other ingredients. But I loved it! And now, tahini is all over the place, being added to savory and sweet recipes, and way beyond its Middle Eastern, Mediterranean and North African origins. I love that, I love using ingredients from other cultures and incorporating them into different types of recipes to make fusion cuisine. This recipe started with KaleJunkie’s (kalejunkie.com) “Life changing chocolate chip tahini cookies”, which I love, and I adapted it to be lower sugar and a little different but just as yummy. I’ve made it as a cookie recipe and this time, I would say they came out like giant cookies or muffin tops. These are nourishing, they are not the type of cookies that you can eat a whole row of and still be hungry. They are packed with healthy fats which will satiate you. Most importantly, they are delicious!!
Ingredients (9 giant cookies)
- 1 cup almond flour
- 3/4 cup tahini
- ¼ cup almond butter
- ¼ cup pure maple syrup
- 1 egg
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ½ cup dark chocolate chips (I use 70% cacao content)
- In a bowl, mix almond flour with almond butter, tahini, maple syrup, egg, baking soda and cinnamon.
- Once everything is smooth and well incorporated, add chocolate chips and mix to distribute evenly.
- Cover your dough and put into the refrigerator for 30 minutes to chill. This will ensure your cookies retain their shape when you bake them and they don’t just flatten away.
- Remove from the refrigerator and with a spoon, cookie scoop, or even an ice cream scoop, form your cookies and put on a parchment lined baking sheet. I didn’t have a cookie scoop so I used an ice cream scoop and I got 9 huge cookies. If you use a big spoon, you will get 10-12 cookies. Bake for 10-12 minutes until they are slightly golden.
- Let cool and transfer to a plate or cooling rack. Enjoy!!