Is cookie tasting a reputable career? If so, where do I go to find a Jon? Indeed maybe? I should look into it because cookies are my favorite and I think I’d really excel.
Speaking of cookies, these coconut chocolate chip tahini ones are my current favorite. I keep making them and then I have to give them away or else I’ll eat them all. And sadly, I need more than just cookies to live a healthy lifestyle. I love sharing healthy recipes with you all but real life means eating everything in moderation, and that includes cookies.
These cookies have tahini in them which is a fun ingredient that you don’t see too often in baked goods. It has the texture of a nut butter and is made from sesame seeds. Research has shown that sesame seeds, and therefore tahini, have cardiovascular protective properties and when incorporated regularly into your diet can help regulate blood pressure and keep cholesterol controlled. Now these cookies in particular are doubtful to do a lot of magic on your cardiovascular system, but at the same time if you’re going to eat a cookie, you might as well eat one that has added health benefits!
The tahini in these gives the cookies a nutty taste and can easily be replaced with another nut butter of your choice if you don’t have any on hand. Sunflower or cashew butter would work well in its place. I think peanut butter is pretty over powering in cookies so if you use that instead you will definitely end up with a peanut butter cookie.
Let me know what you think of these.
Coconut Chocolate Chip Tahini Cookies
Coconut Chocolate Chip Tahini Cookies
These coconut tahini chocolate chip cookies will replace your favorite cookie recipe. The tahini gives a unique nutty taste without overpowering the cookie, like peanut butter does.
Ingredients
- 1 C almond flour
- 2 T coconut flour
- 1 C tahini
- 1/4 C honey locally sourced is best
- 1/4 C liquid coconut oil
- 1 egg
- 1 /2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 C chocolate chips
Instructions
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In a medium mixing bowl mix together the tahini, coconut oil, honey, egg, and vanilla extract.
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In a separate bowl mix together your almond flour, coconut flour, baking soda, and sea salt.
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Slowly incorporate the dry ingredients into the wet ingredients and mix well. The mixture should be thick. Once everything is mixed well fold in the chocolate chips.
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Refrigerate your mixture for thirty minutes. This helps the cookies to maintain their shape in the oven and prevent them from spreading too much.
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Preheat the oven to 350 degrees and lines. baking sheet with parchment paper.
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Remove the bowl from the refrigerator.
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Scoop tablespoon size balls of dough and place on the baking sheet about one inch apart. Flatten slightly with your hand. This will make around 16 cookies, depending on the amount of dough that you scoop for each one.
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Bake on the center rack for 10-12 minutes. They will seem pretty soft when you take them out of the oven but will firm up as they cool.
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Let them cool for ten minutes before transferring them to a wire cooling rack to cool further.
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Enjoy
