My daughter and I both absolutely love the Tahini Chocolate Chip Cookies at a plant-based restaurant in town called “Frankie We Salute You”. They are sweet and filled with chunks of chocolate and are about as big around as my outstretched hand. As I love to do, I made my own healthier knock-off version of their Tahini Chocolate Chip Cookies.
I’m just going to go grab one so that I can properly describe them… 😉 Sweet and salty, they are delicious with a coffee or tea. Since the oil comes from the tahini, they are added oil free. Tahini is just one ingredient – sesame seeds. It is not a super processed product like many of the plant-based margarine style products that wreak havoc with our insides. I also used monk fruit sweetener although I think a better choice would be date sugar, since it is a whole food.
Another thing I like about these cookies is they don’t contain highly processed flour. The flours used are almond and oat.
Regardless of the fact that these Tahini Chocolate Chip Cookies will never be as healthy for you as broccoli, they are darn tasty. They were a hit at our hockey draft party. I even had a few guys come up to me and tell me how much they liked them. And that was my first version… these are even better!
I find lately am into brevity and biting off only what I can chew or want to chew. Complicating things makes me procrastinate. So, having said that, here is the recipe for these yummy cookies that are teen, mom and dad approved. I hope you try them and enjoy them.
Mix dry ingredients in one bowl, wet in another… fold in the chocolate chips and bake.
Baked for 20 minutes. Super quick!
1. In a large bowl, mix together: quick oats, oat flour, almond flour, sugar, baking soda and salt. - you could substitute peanut, almond or cashew butter in place of tahini
- make these gluten free by ensuring oats and oat flour are gluten free
Ingredients
Instructions
2. In a small bowl mix together tahini, plant milk and vanilla extract with a spoon until fully blended and creamy.
3. Preheat oven to 350 degrees Fahrenheit.
4. Pour ingredients from small bowl into large bowl stirring with a wooden spoon.
5. Once mixed, fold in chocolate chips.
6. Line baking trays with parchment paper.
7. Roll batter into balls and flatten onto the sheet.
8. Sprinkle a small amount of flaked salt, if using, onto each cookie.
9. Bake for 20 minutes.
10. Remove from heat and allow to cool.Notes
If you are looking for another hearty cookie recipe, try these out. Quick Quinoa Coconut Chocolate Chip Cookies. Great for using up leftover quinoa.
