Recipe: Salted Tahini Chocolate Chunk Cookies (vegan/GF)
We’re big fans of flavor, and these Salted Tahini Chocolate Chunk Cookies are packed with as much of it as possible. Each delicious cookie is loaded with chewy oats, maple syrup, chocolate pieces, chopped dates, and a flavorful tahini to bind it all together. They’re sweet, chewy, gooey and a touch savory, thanks to tahini. What’s not to love?
Plus, this recipe is gluten-free, vegan, naturally sweetened and nut-free. So, it’s a cookie for the masses!
Tahini Chocolate Chunk Cookies with Sea Salt
Prep Time: 10 minutes | Rest Time: 10 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Yield: 8 - 10 cookies
Ingredients
1/2 cup tahini
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
1 cup old fashioned oats
2 Tablespoons oat flour
2 oz 70% Classic Dark Chocolate, chopped or Videri Baking Chocolate
4 dates, pitted and chopped small
Flaky sea salt, for topping
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a mixing bowl, combine the tahini, maple syrup, and vanilla extract together and mix until incorporated.
Stir in the cinnamon, cardamom, salt, oats, and almond flour. Add in the chocolate chunks and dates. The dough might be a little runny but will thicken as it sits. If your dough is super runny, add one more tablespoon of almond flour, or if it’s too thick, add another tablespoon of tahini. Let the dough sit for 10 minutes to thicken.
With a cookie scoop, scoop out the dough onto the prepared baking sheet. Slightly flatten the cookies with your hand. Bake for 10-12 minutes, or until the edges are golden brown. The middle of the cookies should still be pretty gooey. Don’t overbake.
Remove from the oven and sprinkle with sea salt. Allow to cool for 5 minutes before transferring to a wire rack to fully cool. Enjoy!
Notes
For a fun crunch, swap the 70% Classic Dark Bar for a 70% Cocoa Nib Crunch Bar in the recipe. The nibs add a delicious & toasty addition.
Recipe adapted from and with thanks to Broma Bakery
Recipe & Photos Courtesy Of: Hannah Councilman at RosemaryWhisk.com (@RosemaryWhisk)
