Our Chewy Paleo Chocolate Chip Cookies were such a HIT, we decided to remix it up a bit to create Salted Chocolate Chip Tahini Cookies. The rich flavors of sesame tahini, dark chocolate, and Joolies date syrup elevates a classic dessert with a flavor-packed bites. or extra brownie (or should we say cookie😉) points, these tahini cookies are super duper allergen friendly! Gluten-Free, Dairy-Free, Nut-Free, and Refined Sugar-Free! Don't sweat it if you're not a baker, this date recipe is easy to follow and make--you only need one bowl to whip up these stunningly delicious cookies.
If you've never heard of or tasted tahini before, it's simply the smooth, creamy product of ground sesame seeds. Tahini is a staple of Middle Eastern and Mediterranean cooking (like hummus) and holds a rich savory nutty flavor with a tinge of bitterness. You might be used to using tahini in more savory recipes like dressings, sauces, and hummus (duh) but it makes a surprisingly delicious ingredient when it comes to baking sweets. Don't knock it till ya try it😉
Tips and Tricks for these Cookies
- Use refined coconut oil, not unrefined to avoid an unwanted coconut flavor. Treat the coconut oil like you would treat butter--softened not melted.
- Runny and smooth tahini is key! If your tahini is too thick and chunky, it will alter the flavor and consistency of the cookies greatly.
- If not using a flax egg, make sure your egg is room temperature so the batter will mix evenly.
- Chill the dough for at least 20 minutes--the longer the better. You can even chill overnight, just be sure to cover it so it doesn't loose moisture.
- Don't over bake! The cookies will continue to bake once removed from the oven so keep this in mind. If your cookies are coming out flat, make sure you are chilling the dough long enough and try lowering the oven temperature.
Ingredients you'll need:
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- Joolies Date Syrup
- The only natural sweetener needed. Even though the dates are heated down into a delicious syrup, this doesn't mean you lose any of the vitamins or minerals...hooray! If you're new to using date syrup or a little worried on your baking skills, check out this blog on using syrup in all of your baking adventures. Check it out here!
- Tahini
- This creates a rich sesame base which gives the cookie great texture without any nutty flavor. We recommend using a tahini that is runny, silky-smooth and minimal bitterness like Seeds of Collaboration Tahini! (we especially love their Tahini + Dates butter🥰).
- Coconut Oil
- This is a swap for butter so treat your coconut oil like you would butter...softened, not melted! Melting the coconut oil will cause the cookies to turn out super flat (and sad🙁). As an alternative you can use butter or a vegan butter.
- Egg or Flax Egg
- This is the major source of moisture in this recipe and is the main component to binding the ingredients together to create the perfect cookie texture. If vegan, substitute for one flax egg (1 egg = 1 tbsp ground flaxseeds + 2-3 tbsp filtered water).
- 1:1 Gluten-Free Flour
- This acts as a great thickener which will give us that perfect cookie dough texture!
- Baking Soda
- Despite being such a small ingredient, this is essential to getting the cookies bake up and brown!
- Vanilla + Sea Salt
- These will help compliment and bring out the other flavors. Plus, adding some flakey sea salt on top really elevates this dessert.
- Dark Chocolate Chips
- We recommend using a dark chocolate without fillers, preservatives, artificial sweeteners, and stuff like that (it melts a whole ton easier without it and is much better for your health)! Some of our favorites are Enjoy Life dark chocolate morsels and Hu dark chocolate gems 🍫
- Joolies Date Syrup
