The first time i had a Tahini cookie, I forced myself to finish it.. The taste was a bit weird and i didn’t like it… So i was never really interested in exploring that flavor and testing treats with Tahini up until few months when I had a date stuffed with Tahini and I completely fell in love with it, I changed my mind and I was really interested in testing Tahini treats.
I ended up testing these Tahini cookies with caramel-y flavor which pairs perfectly with dark chocolate. I wanted them to be chewy so i used a mix of unrefined raw sugar and maple syrup but brown sugar can also be used to get caramel flavor as well as a tablespoon of molasses … I’m definitely trying it next time i do these cookies.
To replace the butter, i used creamy coconut oil (not solid and not very liquid) . As for eggs, i replaced it with corn starch which works as a binder and makes the cookies more chewy . In general, eggs are easier to replace in cookies compared to cakes.
The most important ingredient here is the Tahini (well, obviously) the one i used was not very liquid . The main difference that you will see if you are using liquid Tahini is that the cookies might spread more when baking. The last ingredient is the dark chocolate chunks , you can also use dark chocolate chips.
Now let’s do them ! the recipe below made approximately 15 big cookies
– 1 1/4 cup gluten free all purpose flour (or regular all purpose flour) *
– 2 tbsp cornstarch
– 1.5 tsp baking powder
– 1/2 tsp cinnamon
– 1/2 tsp Vanilla
– 1/2 cup creamy coconut oil (room temperature)
– 1/2 cup Tahini
– 1/2 cup unrefined raw sugar
– 3 tbsp maple syrup
– 1/4 cup Soy milk (you can use any other non dairy milk)
– Chocolate chunks (you can put the amount you like)
- I use 1:1 gluten free Bobs Red Mill which has already Xantham Gum in the mix
1) Beat the coconut oil, sugar, maple syrup using electric mixer for at least 2 minutes until well combined and creamy. Add the milk and vanilla and continue beating on medium speed
2) In a separate bowl, combine the flour, corn starch, cinnamon, baking powder
3) Add the flour mix to the wet ingredients (the coconut sugar mix) and continue beating until you get a form of dough
4) Fold in the chocolate chunks
5) Keep in the refrigerator for at least 30 minutes … (for my cookies , i left them 9 hours in the fridge)
6) Preheat the oven to 180 degrees C and scoop the cookie dough using a cookie scoop
7) Bake the cookies for 15 to 18 minutes or until the edges are golden
8) Remove from oven and let them cool
Hope you like them