Have you ever bought tahini (ground sesame seeds) to make hummus? Did you wonder what in the world to do with the rest of the jar? It was staring at me every time I looked in the refrigerator (and the stuff is too expensive to just throw away).
In fact, the inspiration for most of what I cook is . . . use up what’s in the fridge and pantry. And this time the result was rich, chewy dark chocolate goodness! I was afraid the tahini would be too strong of a taste and my kids would be disappointed. No way! It added just a hint of nutty uniqueness and they asked for more.
Dark Chocolate Tahini Cookies
- 2 eggs
- 1 cup Tahini, mixed well
- 1/2 cup Coconut Oil, soft but not melted
- 3/4 cup Coconut Sugar
- 3/4 cup Swerve, or another alternative sweetener
- 1 tbs Vanilla Extract
- 2 cups Fine Almond Flour
- 1 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 cup Dark Chocolate Chunks
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Beat together the tahini, coconut oil, and sugars until smooth. Then add eggs and vanilla.
- Whisk flour, cocoa, baking soda, and salt in a separate bowl (be sure to get out any clumps from the almond flour).
- Add dry ingredients to wet ingredients and mix well (dough will be very sticky), scraping sides occasionally.
- Stir in chocolate chips and chill dough for 15 minutes.
- Scoop out the dough, form into balls, place on prepared cookie sheet, and flatten slightly.
- Bake for 10 minutes until just set.
- Allow to cool for 5 minutes on baking sheet and then transfer to a wire rack to fully cool (or try one while the chocolate chunks are still gooey).
Note: Gluten Free. Grain Free. Paleo & Dairy free if your chocolate chips do not contain milk.