I’m instantly intrigued by recipes that have interesting sounding ingredients in them. If you were to substitute the word peanut butter for tahini in this recipe title, then I’d be much less interested. (Actually I’ve already made peanut butter honey chocolate chip cookies on the blog.)
BUT! Add some different ingredient, particularly one that is typically added into savory foods, and now you’ve got my attention. So if you’re the same then, then I created this recipe with you in mind.
I’ve been using tahini in everything including the boring hummus and a lemon-tahini dressing. But then I was thinking about dessert. (Mostly because I’m always thinking about dessert.)
Want to know my train of thought?? Of course, you do. Be prepared (and feel slightly bad for me, because I live in this mind.)
So. I used my chocolate chip cookie recipe as a base and worked from there. I swapped out some of the melted butter for tahini. Then, honey seemed like the next logical addition (because of the common Mediterranean usage of both tahini and honey. Duh.) Then, because honey is “healthy” and so much better for you, I might as well use coconut sugar. Yeah, and I’ll just get rid of the all purpose flour, and go with the gluten free blend. Buuuut, all of that health needs a few chocolate chips. Oh. Milk chocolate, because tahini can be a bit bitter.
See. That was easy. Here you have these healthy-ish cookies that have complex flavor and aren’t too sweet!
- ½ cup butter, melted and cooled to room temp
- ½ cup tahini
- ¾ cup (110g) coconut sugar
- ¼ cup honey
- 1 egg+1 egg yolk
- 2 teaspoons vanilla
- 1 ½ cups+2 tablespoons (208g) gluten free flour blend (I used Cup4Cup)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½-1 ¾ cup milk chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with Silpat or parchment paper.
- In a medium bowl, whisk together the dry ingredients, including the flour, baking soda, and salt; set aside.
- In a stand mixer, fitted with the paddle attachment, or a large bowl using an electric mixer, combine butter, tahini, coconut sugar, and honey. Mix on medium-low for 1-2 min until combined. Add the egg, egg yolk, and vanilla, and mix just until combined.
- With the mixer on low, add in half of the dry ingredients. Scrape down the sides of the bowl and then add the chocolate and remaining dry ingredients. Mix until combined.
- Using a cookie scoop (or small ice cream scoop), scoop out the dough until it fits flush to the top of the scoop. Roll into a slightly cylindrical ball. Placed on lined cookie sheet.
- Bake for 11-13 min until the edges are golden and the center looks slightly wet. (They shouldn’t look completely done when you take them out of the oven.)
- Let cool on sheet for 1-2 minutes. Then transfer to wire cooling rack.
- I prefer these cookies at room temperature, because warm tahini tastes more bitter to me.