Tahini and cookie dough –not an obvious combination, but one that you need to try right away. We’re in love with this recipe for chocolate tahini cookies from The Living Kitchen: Healing Recipes to Support Your Body During Cancer Treatment and Recovery. While this recipe is clean enough for those who are healing, the richness of the sesame paste makes these cookies delicious enough for all. Make a batch of these clean, gluten-free cookies tonight and treat yourself (and your friends) all weekend…
This recipe has been tried and tested more times than we can remember and is a longtime favorite of many clients, who make them every week as a staple snack to keep on hand. Similar to our other desserts, these cookies are gluten-free because we use tahini and almond flour as the base rather than traditional white flour, making sure you get all the nutrients you need before, during and after treatment.
Nutrition note: Almond flour is low glycemic, yet has a naturally sweet flavor. It is higher in protein and fat than grain-based flours, which will help keep blood sugar stable, especially while eating cookies.
Learn How to Manage a Gluten-Free Lifestyle at a Holiday Party!
Chocolate Tahini Cookies
Makes 14 cookies
1 large egg
½ cup tahini
½ cup blanched almond flour
½ cup coconut sugar
½ tsp baking powder
one 3.5 oz 70% (or higher) dark chocolate bar, coarsely chopped
¼ tsp coarse sea salt
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium-sized bowl, mix together the egg, tahini, almond flour, coconut sugar and baking powder. It will make a thick, sticky mixture. Fold in the chopped chocolate.
Scoop about 1 tablespoon of batter and place it on the bak- ing sheet. Continue to do this, spacing each cookie about 2½ inches apart, until you have used all of the dough. If you prefer a larger cookie, scoop 2 tablespoons per cookie. Sprinkle cookies with the coarse salt.
Bake in the oven for 8–9 minutes, watching carefully because they can burn easily. They should be just lightly browned on top. Let cool for 10 minutes on the baking sheet. Then transfer to a plate or container for storage.
These can be stored in a cool place in the pantry for 2 days or in the fridge for 1 week. You can freeze these for 3 to 4 months.