Fudgy Tahini Triple Chocolate Cookies

My Fudgy Tahini Triple Chocolate Cookies have the texture of a soft brownie. These tasty cookies are free of nuts, eggs, and butter, not overly sweet, and make a fantastic snack or dessert to enjoy with friends and family.

Did you know that Tahini can be used as a substitute for butter to improve the soft texture of cookies? It's an excellent choice for those wanting to replace butter and for individuals with nut allergies. In my Fudgy Tahini Triple Chocolate Cookies, the tahini taste is masked by cocoa, chocolate, and the sweetness of date sugar and maple syrup. Be sure to choose pure Tahini made from 100% sesame seeds for added health benefits.

Fudgy Tahini Triple Chocolate Cookies

Yields: 26

Pre-heat oven: 375 degree F

Prep-time: 5-10 minutes

Bake-time: 10-12 minutes

Equipment: Baking sheet, parchment paper, 1 large mixing bowl, 1 small bowl, cutting board, chopping knife, liquid measuring cup, measuring spoons, measuring cups, whisk, spatula, cooling rack.

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

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  By Rose Huxford

*As an Amazon and King Arthur Associate, I earn from qualifying purchases.

Ingredients

• 1 tbsp chia seeds

• 3 tbsp water

• 1/2 creamy tahini

• 1/2 cup date sugar

• 1/4 cup real maple syrup

• 1 tsp pure vanilla extract

• 1/2-3/4 cup unsweetened almond milk, or oat milk

• 1 1/4 cup King Arthur all-purpose flour, or King Arthur 1:1 Gluten Free Baking Flour

• 1/2 tsp salt

• 1/2 unsweetened cocoa powder

• 1 tsp baking powder

• 3/4 cup chocolate chips, I used oat milk chocolate chips

• 1 bar 70% chocolate bar, chopped

• 1/2 cup walnuts (optional)

• 1/4 cup water (for molding cookie dough)

  
  

Directions

1. Pre-heat the oven to 375 degrees F.

2. Line a baking sheet pan with parchment paper, or a baking mat and set it aside.

3. To prepare the Chia Egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water. Let it sit for a few minutes, then stir once more to ensure the seeds are completely blended with the water.

4. In a large mixing bowl, whisk together tahini, date sugar, maple syrup, chia egg, and almond milk until you have a smooth and well blended mixture.

5. Next, add your flour, cocoa powder, salt, baking powder, chocolate chips, chopped chocolate bar and nuts.

6. Use a spatula to blend of the ingredients together until just combined. Don't over mix!

7. In the same bowl where you prepared the chia egg, add some water. Use this water to moisten your hands as you shape the cookie dough into round discs.

8. Scoop out the cookies using a tablespoon, then use your wet hands and fingers to shape them into a round disc. Place them on the prepared baking sheet.

9. Bake for approximately 10-12 minutes; it's fine if the cookies are slightly under baked. They will continue to cook as they cool, resulting in softer, fudgy cookies.

10. Next, move to a cooling rack. You can enjoy immediately or let it cool completely before storing in an airtight container for up to 5 days, or in a freezer bag in the freezer for up to 1 month.