My go-to method of cooking has always been to use my oven. I’ve always found it easiest to load up three trays of veggies and stick them in the oven at 375′ to roast until tender yet crispy. In the peak of summer, my sister and I found ourselves dreading cooking as the oven turned our 500 square foot apartment into a sauna before it was even done pre-heating. This was no revolutionary idea, but some point at the beginning of the summer, I started steaming my vegetables, and I wonder why it’s taken so long! Anything I put in my steamer pot takes 10 minutes to cook, and can be dressed up with a lemon vinaigrette, a drizzle of coconut aminos, or my topping of choice- tahini.
I’ve gushed over my love of tahini dressing before, but the simple combination of tahini paste, lemon, water, and some sea salt makes anything you eat exponentially better. A couple weeks ago I came across this recipe for chocolate chip cookies made with tahini, and it was the only thing that could get me to turn my oven back on- and it was so worth it! When we invited my cousins over to see our new apartment, I wanted to have something to thank them for making the trek to the upper east side. These were the perfect thing to make. I had all the ingredients on hand, and they were healthy while still being indulgent and tasting like a treat. It created a fun game too, of “guess the secret ingredient.” These cookies definitely proved that tahini goes with everything.
Chocolate Chip Tahini Cookies
Adapted from Rachlmansfield.com
Makes 20-24 cookies.
- 2 cups almond flour
- ½ cup arrowroot starch
- ½ cup coconut sugar
- 1 teaspoon baking powder
- Pinch of himalayan sea salt
- 2 tablespoons ground flax seeds
- ½ cup tahini paste
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/3 cup dark chocolate chips
- Preheat oven to 350′ and line a baking sheet with parchment paper.
- Make the flax eggs by combining the flax seeds with 6 tablespoons of water. Stir, and set aside to thicken.
- Melt the coconut oil and set aside to cool.
- In a medium bowl, stir together the dry ingredients: almond flour, arrowroot starch, coconut sugar, baking powder, and sea salt.
- In a second medium bowl, use a handheld mixer to combine the wet ingredients: tahini paste, melted and cooled coconut oil, and vanilla extract.
- Add the wet ingredients to the dry, and mix to combine.
- Fold in the dark chocolate chips.
- Using either a cookie scooper or a tablespoon, roll a tablespoon of dough into a ball using your hands, and place on the cookie sheet, leaving space between each ball for them to expand. Slightly wet your fingers and lightly press down on each ball.
- Bake for 12 minutes, until golden brown. Remove from the oven and allow to cool on the baking sheet.
Enjoy as a snack, dessert, or even breakfast!!