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Tahini Chocolate Chip Cookies | Vegan & Paleo

Have you ever had tahini cookies? If you haven’t (and you aren’t allergic to sesame seeds) then you are in for a real treat because tahini cookies are pretty amazing. Now, if you have tried tahini then you know that it can be bitter and it’s definitely one of those flavors that not everyone loves. But, like magic, put it in a cookie and BAM it’s the greatest thing ever! No really — you must try it!


I also wanted to add in some cashew butter because I like to live on the edge sometimes and because it’s super creamy and knew it would be tasty in any cookie recipe. For a tahini-less cookie recipe, check out my Paleo Chocolate Chip Cookie Recipe, here.


For now, we eat vegan tahini cookies and maybe drink a class of homemade cashew milk, whatcha think?


Happy baking!


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INGREDIENTS

1/2 cup tahini

1/3 cup cashew butter

4TB maple syrup

2 TB coconut sugar (or Maple sugar)

1/2 tsp baking soda

2/3 cup paleo baking flour (I use Bob's Red Mill)

1/4 tsp sea salt

1 flax egg

1/3 cup Evolved Chocolate Cashew Milk Chocolate Chips*


*These chocolate chips are so new that they aren't available just yet but keep watching their social media to see when they launch. If you don't have any or can't get them yet, use Enjoy Life Chocolate Chips (one of my absolute favorites -- they do contain cane sugar, though so I don't eat them often), or for a lower sugar option, use Lily's Sweets Chocolate Chips (sweetened with stevia).


Directions:

Preheat oven to 375 degrees.

Make your flax egg. Mix 1 TB of flax seed meal (I like this brand) with 3 TB warm water and let it sit for 3 minutes until it gels up.


In a mixing bowl, add tahini, cashew butter, maple syrup, flax egg and mix. In a small bowl, mix the coconut sugar, baking soda, baking flour, and sea salt and then mix into the batter.


Gently fold the chocolate chips into the batter.


Using a cookie scoop to ensure cookies are evenly sized, place dough on a parchment lined baking sheet. I used this one from Amazon. It’s about 1.5 teaspoons or so.


Bake at 375 degrees for 8 minutes.


Enjoy with homemade cashew milk!



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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.