Sesame Chocolate Chip Cookies
I’m not joking when I say these cookies are my new obsession. We consider ourselves cookie connoisseurs in our home, and when I say these cookies have stolen my attention- to the point where I’ve made them three times already this week, it is an understatement. Perfectly chewy, slightly nutty, and full of gooey chocolate chunks, these cookies satisfy every/any cookie craving. And plot twist… they are GLUTEN-FREE, DAIRY-FREE, OIL-FREE, & VEGAN.
I, myself, was surprised. But these cookies are amazing. And what astounds me is how a cookie this good is also good for me, but they are! Full of ingredients that are nourishing and good for your body. Tahini is full of healthy fats and omega 3's that lower cholesterol and fight inflammation. It's also a great source of protein, vitamins and minerals! Almond flour is rich in magnesium and fiber and is a blood-sugar-friendly ingredient. Maple syrup is also full of antioxidants and minerals and has a lower glycemic index.
In conclusion, these cookies are good for you, and you SHOULD make them. I’ve said enough, it’s your turn to be converted.
Notes about this recipe:
Not all Tahini is created equal, make sure to use a smooth and silky tahini that isn’t thick and chunky. Make sure to stir your tahini well until all lumps are gone. Here is a Tahini brand that I usually find at my local Kroger.
Bake the cookies until just golden on the edges for chewy cookies (about 12-13 mins), bake the cookies for an extra 2 minutes for a crispier cookie.
These cookies can easily be made ahead of time. The dough can be made a day before or kept frozen in dough balls. When baking from frozen, add another 2 minutes to bake time.
If you want to reduce sugar more, swapping maple syrup with coconut sugar is a great option.
These cookies are HIGHLY addictive. Can’t say I didn’t warn you!
Yields: 12 Cookies
Prep time: 10 minutes
Cook time: 15 minutes
GLUTEN FREE DAIRY FREE OIL FREE VEGAN
Ingredients
½ C Tahini
½ C Maple syrup
1 ¼ C Almond flour
¾ C Tapioca flour
1 tsp Baking soda
½ tsp Sea salt
1 C Chocolate chocolate chips
2 Tbsp Black sesame seeds
2 Tbsp Toasted white sesame seeds
Directions
Heat oven to 350F.
Line a baking sheet with parchment paper.
Make Dough
Mix tahini and maple syrup in a medium mixing bowl until smooth. Add almond flour, tapioca flour, baking soda, and salt to the bowl. Mix ingredients until there are no remaining flour/dry spots. It should form a soft dough. Fold in chocolate chips.
In a small bowl, mix sesame seeds. Set aside.
With your hands, scoop dough and roll dough into balls—about the size of a ping pong ball, or about 2 Tbsp. Toss dough balls in sesame seeds. Using your fingers, lightly press onto the dough ball and form a thick disk, then place it onto a baking sheet. The dough will spread slightly, make sure to leave at least 1 inch of space between dough discs.
Bake cookies for 13-15 minutes, until cookies are slightly golden on the edges. Allow cookies to cool for 5 minutes.
