Easy and quicker than quick! These insanely delicious gluten-free, Vegan Tahini Chocolate Chip Cookies are nutty and salty-sweet with crispy edges and soft and chewy centres. Requiring very few ingredients, and less than 30 minutes to prepare and bake, you can whip these up any time the craving hits.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Servings: 30to 35
Ingredients
3/4cup(200g) well-stirred tahini(see notes)
1/2cup(155g)maple syrup
2teaspoonsvanilla extract
2cups(200g) almond flour
1/4cup(28g) tapioca flour
1/2teaspoonbaking soda
1/2teaspoonkosher salt
1/3cupchopped dark chocolate or chocolate chips(see notes)
flaky salt for garnishoptional
Instructions
In a large bowl, whisk together tahini, maple syrup, and vanilla until smooth and emulsified.
In a medium bowl, whisk together the almond flour, tapioca flour, baking soda and salt. Add to the wet ingredients and stir until just combined.
Stir in the chocolate and mix until the chocolate is mostly evenly distributed throughout.
Preheat oven to 350ºF.
Chill the dough for 10 minutes while the oven preheats (no need to cover the bowl unless chilling for longer than 15 minutes). Line two sheet pans with parchment paper.
Use a small cookie scoop, or a spoon, to scoop out 1 to 2 tablespoons of the dough, roll into balls and place on prepared baking sheet(s) about 2 inches apart. Gently press down with your fingertips on the balls to flatten just slightly. Sprinkle with flaky sea salt, if using.
Bake one sheet pan at a time for 12-13 minutes or until the edges are set, and the centres are puffed and soft. It is normal for the cookies to crack a little. Repeat with remaining cookies.
Cool in pan for 5 minutes then transfer to wire rack to cool for another 5 minutes, or until they feel set.
Notes
Tahini. Like most natural nut butters, the natural oil in tahini will float to the top of the jar while the thick paste stays at the bottom. Before using tahini, it is important to stir it well until it is smooth and no longer separated.
Chocolate - While you can certainly use chocolate chips, I like to chop up bars of dark chocolate for these cookies. Chocolate chips are convenient, but they will not melt into ooey gooey puddles like a chopped chocolate will. I use a dark, 70% cacao, but feel free to use your favourite. *To ensure the chocolate is vegan, check that it is labelled as such.
To store: The cookies can be stored in an airtight container at room temperature for up to 4 days. Note that they will soften around the edges but will stay nice and chewy in the middle.
To freeze baked cookies: Place leftover cookies in a single layer in an airtight container (can divide the layers with parchment). Freeze for up to 2 months. Place in the refrigerator to thaw overnight or unwrapped on the counter for a few hours.