Four-Ingredient Maple Tahini Chocolate Chip Cookies
If you haven't seen my post on all things Tahini, now's the time to check it out. It seems North America is finally getting just how bomb this ingredient is, and I for one am jumping on this train. I've been putting tahini in and on everything; it was just a matter of time before it ended up in (or as the main ingredient of) my absolute favorite weakness: chocolate chip cookies.
These cookies are gluten free, dairy free, and can easily be made vegan with the substitution of flax eggs. They take about 4 minutes to get into the oven (okay...maybe 6 with the stopping to taste test) and are super easy to customize. Feel free to throw in nuts, seeds, or dried fruit instead or in addition to chocolate chips. You'll find the sweet/bitter taste of tahini goes well with most anything.
I recently found maple crystals at a fair upstate and have been using them (along with maple cream OMG) instead of coconut sugar in baking. I love the fall, warm taste of them and think they should definitely be seen in grocery stores as alternative baking becomes more and more common.
Hope you enjoy these as much as I did!
4 ingredient Maple Tahini Chocolate Chip Cookies
Tahini is super high in vitamin B, manganese, calcium, magnesium, and a great source of fiber. Makes 16 cookies
- 1 tsp of maple extract, vanilla extract or powder, espresso powder
- 1/4 cup nut or seed of choice
- Set oven to 350 degrees
- Place all ingredients in bowl and mix until well combined (with hand mixer if you have). Dough will be sticky.
- Scoop (with a small ice cream scoop if you have) about 2 tbsp of dough onto parchment paper lined baking sheet
- Sprinkle with flakey sea salt
- Bake for 10-14 minutes (10 if you like chewy, 12-14 if you like more crispy.) That’s it!