It’s like floating 5 ft above the kitchen floor when I make these cause I’m so anxious to eat them that I typically can’t get through a baking sesh without eating all the batter, sorry not sorry! Seriously, this recipe is one of my best cookie creations and sits in the holistic hero hall of fame!
There are so many endless possibilities when it comes to gluten-free chocolate cookies. There’s oat flours, banana, cassava, coconut, almond and on. It’s tricky to find the right mix of ratios and still get that crispy rise. This recipe is all about the perfect ratio and on top of that, it’s flour versatile. Basically, you can use two different base flours and get the same taste and texture.
For the wet ingredients I keep it simple, maple syrup, tahini, vanilla extract and one flax egg. For the dry, I use a coconut flour/ all-purpose blend, baking soda, coconut sugar, sea salt and good ol’e chocolate chips.
To begin the creation of these bad boys, preheat the oven at 350 degrees, pump on some disco and get those whisks out! I always make my flax egg first, this way it has a little time to jellify in the fridge. In the mean time, combine the maple syrup, tahini and vanilla extract in a bowl and whisk until smooth.
In a separate bowl, combine the all-purpose flour, coconut flour, coconut sugar, baking soda, sea salt and chocolate chips and fold. Pull out the flax egg and add to the wet bowl mixture. Whisk until thoroughly combined and fold in the dry mixture, whisking until mixture is blended completely.
Use an ice cream scoop and place small scoops on a non-stick baking sheet, using a fork to press down until batter is flattened. Place in the oven for 10-12 minutes until golden brown and crispy. I know its hard, but PLEASE wait for them to cool before digging in! A baking secret of mine is to place cookies on a plate in the freezer for 5 minutes if you want to speed up the cooling process. Dunk these babies in a glass to oat milk and enjoy that creamy tahini goodness!
Vegan Chocolate Chip Tahini Cookies
The perfect cookie isn’t unattainable, it’s really just about ratios and ingredient blends. Tahini is a classic favorite of mine, then make it gluten-free, low sugar, vegan, quick, easy and addictive and I’m there
Ingredients
- 1/4 cup GF all purpose flour or almond flour
- 1 tbsp coconut flour
- 1/2 cup tahini
- 1/4 cup maple syrup
- 1 tbsp coconut sugar
- 1 flax egg
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven at 350 degrees
- Make flax egg (3 tbsp water w 1 tbsp flax meal) and set aside in fridge
- Add all wet ingredients in bowl, maple syrup, tahini and vanilla extract and whisk until smooth
- In a separate bowl, combine and fold dry ingredients coconut and all-purpose flour, baking soda, sea salt, chocolate chips and coconut sugar
- Remove flax egg from fridge and add to wet bowl mixture, whisking until thoroughly combined
- Combine the wet ingredients with the dry by adding the dry mixture into the wet mixture and combine thoroughly
- Using an ice cream scoop, place small scoops on a non-stick baking tray and place in oven for 10-12 minutes until golden brown and crispy
- Remove, let cool, dunk in oat milk and enjoy!
