Soft Double Chocolate Tahini Cookies
I kept eyeing my near full jar of tahini sitting around after making edamame hummus. Naturally, I started brainstorming what I was going to do with the rest, and I decided to try baking with it! Although ground sesame seeds in cookies may seem a bit odd at first, I can assure you it is a great addition. I wasn’t sure what to expect when I took my first, fresh out of the oven bite, but wow… it was delicious! Super soft and delightfully rich, these double chocolate tahini cookies are fluffy, flavorful, and pair perfectly with vanilla ice cream!
Ingredients Directions Preheat oven to 350 degrees Fahrenheit. Whisk together flour, cocoa powder, salt, baking soda, and baking powder. Set aside. In a mixing bowl, combine tahini, maple syrup, brown sugar, coconut oil, and vanilla extract. Mix well. Add eggs and mix until smooth. Stir in dry mixture until evenly combined. Mix in chocolate chips. Roll dough into balls and lightly press onto a baking sheet lined with parchment paper. Bake for 10 minutes, until set. Let cool for about 2 minutes on the pan, then transfer to a wire rack. Preheat oven to 350 degrees Fahrenheit. Whisk together flour, cocoa powder, salt, baking soda, and baking powder. Set aside. In a mixing bowl, combine tahini, maple syrup, brown sugar, coconut oil, and vanilla extract. Mix well. Add eggs and mix until smooth. Stir in dry mixture until evenly combined. Mix in chocolate chips. Roll dough into balls and lightly press onto a baking sheet lined with parchment paper. Bake for 10 minutes, until set. Let cool for about 2 minutes on the pan, then transfer to a wire rack.
Ingredients
Directions
Notes
