Tahini Chocolate Chip Cookies {Paleo, Vegan, Keto}
If quarantine and this insane year has taught me anything, it’s to enjoy the small things. To live in the moment, and not take things for granted. Plus, it has taught me to love and honor my needs. Sometimes those needs come in the form of Tahini Chocolate Chip Cookies.
Personally, baking is a way to both savor the moment and give myself a little TLC. And my favorite thing to bake, ever since I was little, are chocolate chip cookies. Simple, no-fuss, full of gooey chocolate, and a quick way to satisfy my sweet tooth.
I have advanced my chocolate chip cookie game over the years, and love trying new variations. These Tahini Chocolate Chip Cookie have been the cookie of 2020 for us, and I know you will love them as much as I do. Here’s why, as we break down this latest cookie masterpiece.
First, the cookie base. I have been using this cookie base since the moment I received Danielle Walker’s Cook What You Love cookbook. For grain-free baking, she has been my go-to since I started a Paleo lifestyle. Her recipes are rock solid and well tested. Plus, as someone with continuing egg issues, finding good Paleo and Vegan baked goods is no small feat.
I have modified this base recipe and turned it into all sorts of variations. In fact, I have two more cookie recipes coming this year that are built on the same template. It is that good!
For these Tahini Chocolate Chip Cookies, we add another level of yum with Tahini. This adds even more richness, a slight nutty flavor, and extra creaminess. Plus, this superfood butter also happens to be full of protein, a suite of B vitamins, vitamin E, calcium, magnesium, and iron. Which means you are actually getting a good dose of nutrition while you eat cookies. The world does make sense every now and then.
Next up, the most important piece, the chocolate. This is serious business here, my friends. And where quality really matters. You want high quality chocolate not only for flavor and texture, but for nutritional benefit. A lot of mainstream chocolate is nothing more than milk and simple sugar. Remember, we are talking nutritional content here. Yep, even for cookies.
Depending on what I have on hand, I use both regular chips, plus either chunks or a roughly chopped chocolate bar. Always dark chocolate for me, because again, it comes with the most nutritional benefit. I also love the variety of different chocolate sizes, which leaves some gooey and melty, and some with a solid bite.
And last but not least, these Tahini Chocolate Chip Cookies are flexible. Flexible in that you can make them ahead of time. I mean, not much beats a fresh out of the oven cookie. But, these cookies happen to be delicious cold. Garett happens to prefer them frozen, as it really accentuates the chewy texture.
Plus, if you happen to be a cookie dough person, you are in luck. This base is egg and dairy free, so you can enjoy as much raw dough as you please. We certainly enjoy our fair share, and may have, on occasion, eaten through half of the dough before we even bake them. This is why making extra dough is highly recommended.
Which brings to me to my final point, these are incredibly freezer friendly. I always make a double batch and stick the extras in the freezer. Frozen, the cookies will last at least a month. But, if you are anything like us, they won’t last that long.
This way, we always have healthier Tahini Chocolate Chip Cookies on hand when the craving strikes. Which during quarantine, happens to be often.
Tahini Chocolate Chip Cookies {Paleo, Vegan, Keto}
Equipment
- Handheld or electric mixer
Ingredients
Cookies
- 1 flax egg recipe follows
- 3/4 cup almond flour
- 1/4 cup arrowroot flour
- 4 tablespoons coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup sustainable palm oil or vegan shortening at room temperature (see notes for substitutions)
- 1/4 cup tahini
- 1/4 cup coconut sugar
- 1/4 cup raw honey or maple syrup for Vegan
- 1 teaspoon vanilla extract
- 1/2 cup dairy-free soy-free chocolate chips
- 1/4 cup dairy-free soy-free dark chocolate chunks, or chopped dark chocolate
- Flaky sea salt for topping
Flax egg
- 3 tablespoons hot water
- 1 tablespoon finely ground golden flaxseeds
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper or a Silpat. Set aside.
- Whisk dry ingredients together until no clumps remain, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, or in a a large bowl with a handheld mixer, beat palm oil on medium until soft and fluffy, 1-2 minutes. Scrape down the sides of the bowl.
- Add tahini and beat on medium again until combined and smooth, about another minute. Scrape down the sides of the bowl. Add honey, coconut sugar, and vanilla, and beat again until combined and smooth. Add flax egg and beat on medium until just combined, about 30 seconds.
- Lastly, add dry ingredients and beat on medium-low until just combined. Dough will be thick, firm and sticky. Add chocolate chips and chunks and stir by hand to combine.
- Form dough into 12 equal sized balls, and place on baking sheets a couple of inches apart. Sprinkle a small pinch of flaky sea salt on the top of each cookie.
- Bake one tray at a time, in the center of the oven. Bake for 5 minutes, then turn tray 180 degrees, and bake for another 5 minutes. Cookies should be golden on the outer edges, and slightly dry and cracked on top. Repeat and bake the second tray.
- Set trays on racks until cool enough to handle, then transfer direct to the rack to finish cooling completely. It will be very tempting to enjoy a cookie right when they come out of the oven. Note they will crumble or break into pieces when hot, but hold together once cooled, even partially.
- Store in an airtight container in the refrigerator for one week, or up to a month in the freezer.
Notes
- If you cannot find, or don't feel comfortable using palm oil, you can sub coconut oil. Note that this will change the texture of the cookies.
- The cookie dough is safe to eat, feel free to enjoy plenty while you are prepping them.
- These cookies freeze very well, so we highly encourage you double the recipe and store the leftovers for up to a month.
Recipe adapted from Danielle Walker’s Cowboy Cookies in Eat What You Love
