If you're looking for your new favorite "healthyish" cookie, look NO further.
Holy wow. I mean. For years now I've thought that tahini, chocolate, and maple were all just made for each other. I use that combo again and again and it is always beyond delicious.
But sometimes you just want a BOMB af chocolate chip cookie. Minus the processed sugar and all that other jazz.
I have probably made these about 4-5 times in the past several months and try to share them with friends when I can :X They're SO GOOD. And I love that the texture holds up so well and stays soft for days after.
They're filled with plant-based protein and healthy fats (as healthy as you can get for being high fat content). I try not to indulge in these all too often because they are basically fat bombs, and even the "healthier" fats should still be in moderation (or avoided all together if you have or are prone to heart disease).
But that's another story for another blog post. If you're interested in that, I suggest reading the book "Prevent and Reserve Heart Disease: The Revolutionary Scientifically Proven, Nutrition-Based Cure" by Dr. Caldwell B. Esselstyn, Jr.
I won't wax poetic anymore today, because I know you're not here for that. There are some swap suggestions with the ingredients and other little tips you'll find.
I can't wait for you to enjoy these as much as I have! I might just have to go get another batch in the oven now...
Paleo Vegan Tahini Choc Chip Cookies
Yields ~14 cookies
INGREDIENTS
1/2 cup Miyoko's Creamery cultered vegan butter*
1/4 cup coconut sugar
1/4 cup VT maple syrup
1/3 cup sesame tahini
1 tbsp flaxmeal + 3 tbsp warm water
1 tsp vanilla extract, optional
1 cup almond flour**
1/3 cup coconut flour (can sub for extra almond flour)
3/4 tsp baking soda
1/4 tsp cinnamon, optional
1/4 tsp salt
1 cup Enjoy Life chocolate chips (I used mini) or stevia sweetened if you prefer 100% sugar-free***
*Can use vegan butter of choice. I'm sure Earth Balance would work as well, but Miyoko's is my favorite for 100% organic, clean, and closest to the real thing... only downfall is if you have a nut allergy it is not for you.
**You can sub almond flour for sorghum, millet, or all-purpose gluten-free flour, however it will change the texture of the cookie and would no longer be paleo / grain-free. I would not use only coconut flour as the texture will not hold up as well.
***You could also break / cut up pieces of your favorite chocolate bar. My favorite paleo vegan bar is Hu Kitchen! Chop into smaller pieces to incorporate OR place a big hunk on the top center. Either way is absolutely delicious.
DIRECTIONS
Pre-heat oven to 350 degrees F (177 degrees C) and line a cookie sheet with parchment paper.
In a large mixing bowl whisk flaxmeal with water and set aside to become flax “egg”
In a separate, medium mixing bowl combine almond flour, coconut flour, baking soda, cinnamon, and salt. Mix together.
Add vegan butter, coconut sugar, maple syrup, tahini, and vanilla to flax “egg” mixture. Mix until well combined and butter is softened by mixing. You won't want any big chunks.
Slowly add the dry mix to the wet, mix to well incorporate.
Fold in chocolate chips. (Folding = gently stirring it in until well incorporated, don't over mix)
Use a cookie scoop or tablespoon to scoop dough out into rounded 2 tbsp size balls. The dough will be a little wet. Place ~2 inches apart on prepared cookie sheet and press down a bit. This vegan dough won't cook down like other cookies do without a little help from you. I can usually fit 12 cookies comfortably on one cookie sheet.
Bake for 5 minutes. Remove pan from oven and tap the cookie sheet on counter 2-3 times to help flatten them down.
Return cookies to oven and bake another 2-3 minutes. The cookies will brown, but still be doughy in the center.
Remove from oven and gently tap the cookie sheet on counter another 2-3 times to flatten them down a bit more.
Let the cookies cool on the baking sheet.
Make sure to enjoy at least one while they're still warm! They will be extra soft and likely fall apart a bit when they're still warm, but it's so worth it.
Once cool (or at least cooler) carefully remove from pan and store in a sealed container or wrapped in plastic or bees wrap. These will keep in a sealed container at room temperature for about 5 days.
Note: these are quite soft cookies and can stick together when stacked or break easily. If you want to prevent sticking, separate each cookie with a piece of parchment paper.
These freeze well, but I doubt you'll ever need to do that :)
Make sure to tag me @jessicajeanweston on Instagram if you make these! I absolutely love seeing your recreations and adaptations!