Easy Chocolate Chip Cookie Recipe with Tahini | Tasting Table
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
14 cookies
Ingredients
  • 1 large egg
  • ½ cup tahini
  • ½ cup blanched almond flour
  • ½ cup coconut sugar
  • ½ teaspoon baking powder
  • One 3½-ounce 70% (or higher) dark chocolate bar, coarsely chopped
  • ¼ teaspoon coarse sea salt
Directions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, mix together the egg, tahini, almond flour, coconut sugar, and baking powder. It will make a thick, sticky mixture.
  3. Fold in the chopped chocolate.
  4. Scoop about 1 tablespoon of batter and place it on the baking sheet. Continue to do this, spacing each cookie about 2½ inches apart, until you have used all of the dough. If you prefer a larger cookie, scoop 2 tablespoons per cookie. Sprinkle cookies with the coarse salt.
  5. Bake in the oven for 8 to 9 minutes, watching carefully because they can burn easily. They should be just lightly browned on top.
  6. Let cool for 10 minutes on the baking sheet. Then transfer to a plate or container for storage.
  7. These can be stored in a cool place in the pantry for 2 days or in the fridge for 1 week. You can freeze these for 3 to 4 months.