Monday, November 25, 2013

Chocolate Chip Tahini Cookies

I saw an episode of Cupcake Wars that had a taste challenge with Middle Eastern flare. Contestants had pistachios, rose water, oranges, and tahini , among other delicious ingredients, to choose from. I really wanted someone to make tahini cupcakes! Sadly nobody did, and I sat there thinking how easy it would have been to use the tahini in place of the flour and then I thought, “Why don't I do it?” Now we aren't a big cupcake household but we do love our cookies. I knew chocolate and tahini went well together so I thought I'd make a sophisticated twist on a classic. Today I am happy to bring you Tahini Chocolate Chip Cookies. These are naturally gluten free and can be made vegan. Also they are super simple and have a surprisingly mild sesame flavor. I'm not totally sure about all the points of the “paleo diet” but I think these would also be paleo, maybe without the chocolate chips, or to keep with the theme, pistachios in place of chocolate chips! This is a small batch but it easily doubles. If you need another reason to make these remember that tahini (sesame seeds) are abundant in vitamin E, B’s (especially folate), and calcium; and it’s the healthy kind of fat with a protein and fiber kick to boot. Enjoy guiltlessly!

Tahini Chocolate Chip Cookies

Gluten free, vegan
Adapted from this recipe 

1/2 cup tahini, unsalted*
2 tbl honey
1 flax egg (1 tbl of ground flax mixed with 2 tbl of water)
1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/3 cup gluten free chocolate chunks or chips

Mix all of the ingredients, except the chocolate chips, in a bowl until a batter forms. Stir in chocolate chips. Scoop onto a parchment lined baking sheet and press down lightly. These cookies will spread a little and rise well. Bake on 350oF  for 12 minutes or until golden brown. Let them cool slightly before trying to remove from the sheet, as they will be soft at first. I got 6 cookies, but you can make them any size you like.

Notes and Substitutions
  • * I used store bought tahini, if you make it yourself you may want to add a tablespoon of coconut oil or sesame oil to the recipe. If you have salted tahini then just omit the salt in the ingredients.
  • You could do maple syrup or any other sweetener  
  • You could do a real egg or chia egg instead of flax

Do you have any fun flavor combinations you like to make, or any twists on classics?

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