New cookbook The Living Kitchen is all about helping cancer patients eat well during treatment and recovery—and chocolate chip cookies are part of that routine. In addition to being easy to make (no stand mixer required!) and highly delicious, these cookies from authors Tamara Green and Sarah Grossman are incidentally gluten-free (thanks to the almond flour) and the tahini rules out any need for butter.
Chocolate Tahini Cookies
Recipe adapted from The Living Kitchen by Tamara Green and Sarah Grossman
Yield: 14 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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
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.
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