Description
These Tahini Chocolate Chunk Cookies offer a rich, nutty twist on classic chocolate cookies. Made with creamy tahini and meltingly smooth chocolate chunks, they deliver a perfect balance of sweet and savory flavors in a soft, chewy bite. Naturally sweetened with maple syrup and free from refined sugars, these cookies are a delicious treat for anyone seeking an indulgent yet wholesome dessert.
Ingredients
Wet Ingredients
- 1/2 cup pure tahini
- 1 large pasture-raised egg
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil (melted and cooled)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/3 cup raw cacao powder
- 2 tablespoons almond flour
- 1/4 teaspoon baking soda
Chocolate
- 1/2 cup non-dairy semisweet or dark chocolate bar (coarsely chopped, or semisweet chocolate chips)
Finishing
- Flaky salt (as needed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the pure tahini, large pasture-raised egg, maple syrup, melted and cooled coconut oil, and vanilla extract until smooth and creamy.
- Add Dry Ingredients and Chocolate: Gradually fold in the raw cacao powder one tablespoon at a time to avoid mess and clumping. Next, add about one-third of the chopped chocolate chunks, almond flour, baking soda, and a pinch of flaky salt. Stir gently to combine all ingredients into a consistent dough.
- Form Cookie Dough Balls: Using a cookie scoop or two oiled spoons, shape the dough into golf ball-sized balls. Place them on the prepared baking sheet spaced 1 to 2 inches apart to allow spreading.
- Add Remaining Chocolate and Bake: Top each dough ball with the remaining chopped chocolate pieces. Bake the cookies in the preheated oven for 8 to 9 minutes, or until they are set but still tender to the touch.
- Cool and Finish: Let the cookies cool slightly, but not completely, then sprinkle additional flaky salt on top of each cookie. Allow them to cool for at least 5 more minutes before serving to set their texture perfectly.
Notes
- You can substitute non-dairy chocolate chips for the chopped chocolate bar to save time.
- Make sure coconut oil is cooled before mixing to prevent cooking the egg prematurely.
- For a nuttier flavor, lightly toast the almond flour before mixing.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Sprinkling flaky salt enhances the sweet and savory contrast, but you can omit if preferred.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
