Get ready cookie enthusiasts, because I've reimagined the classic @kalejunkie chocolate chip tahini cookie. Isn't it just the best when you can take a recipe, put your own spin on it, and amplify its health factor? Oh, and let's not forget, these cookies are vegan and gluten-free. Let the oven pre-heating commence!
Now, while there's a thrill in whipping up a treat from whatever's lurking in the back of your pantry, there's also an art to refining an existing masterpiece. Sometimes, it's as simple as swapping maple syrup for a natural date syrup, or perhaps skipping that dash of sea salt. Then there are those recipes that demand a dash more innovation, but hey, that's where the fun is!
Diving deep into the world of recipes is where the real magic happens. Taking inspiration and making modifications is not just about personalizing a dish, it's about leveling up your cooking skills. Every tweak, every substitution teaches us something new. With this revamped version of the classic @kalejunkie chocolate chip tahini cookie, I learned the genius of letting the batter sit in the fridge before introducing the flax egg and baking soda. It's these little nuggets of wisdom that transform our kitchens!
In any case, these revamped cookies? Absolutely delightful. A tad darker courtesy of the date syrup, but every bit as luscious, if not more. And the best part? They’re as good for your taste buds as they are for your health. Dive in!
Ingredients:- 1 cup almond flour (perfect for our gluten-free pals!)
- 1 cup tahini (Pro-tip: Soom Foods tahini is amazing and what I use, but feel free to use your favorite runny tahini)
-
1/2 cup date syrup
-
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water, stir, let sit 5-10 min)
- 1 tsp baking soda
- 1 cup of chocolate chips
Instructions:
-
Preheat oven too 350 F and line a baking sheet with a silpat (non-stick mat for baking) and set aside.
-
In your favorite mixing bowl, mix together the almond flour, tahini, date syrup, and those irresistible chocolate chips! Mix until you've got a thick, luscious dough. If it seems thin, sprinkle a little bit more almond flour until it thickens up.
-
Pop that bowl of deliciousness into the fridge for a crucial 30 minutes. Trust us, it's worth the wait! Don't skip this!!
-
Remove bowl from the refrigerator, and mix in the flax egg (or regular egg) and baking soda, and mix together until fully incorporated.
-
Using an ice cream scooper, scoop dough and form 20 cookies.
-
Bake for 10-11 minutes.
-
Remove from the oven, slightly under-cooked, and let them sit a bit before diving in. The magic here? They’re slightly crisp outside and incredibly chewy inside. Pure bliss!
-
Enjoy!
There you have it, the healthiest twist on chocolate chip cookies. Perfect for when you're craving something sweet, vegan, and gluten-free. These cookies aren't just a treat; they're a testament to the power of culinary experimentation. Happy baking!
PS - if you're in the mood for cookies without the wait, check out our Doc's Daughter's Cookie Mix. It's a simpler route to deliciousness where all you need to do is add a few ingredients, give it a stir, and you're ready to bake. Dive in and enjoy both ways!
