CHOCOLATE FUDGE TAHINI COOKIES
GLUTEN FREE / PALEO
Things have been busy over in the KJ world. We have family coming in town next weekend because little Hunter is getting baptized in the Armenian Church. If you didn’t know, I am full Armenian. My husband is a mix of many things (none of which is Armenian), but I am grateful that he’s embraced my culture since day one. Anyhow, I’ve been in a straight tizzy this past week trying to get everything organized for his big day. I’m not one that deals with unexpected surprises in a graceful manner.
The one thing that is ALWAYS on my mind, however, is healthy baking. The reason for that is primarily because I spent so many of my teenage years depriving myself of treats, or binging on the most unhealthy treats ever (I.e., laden with corn syrup, hydrogenated oils, canola oil, you name it), and feeling like total crap. So when I recovered from my eating disorder, I wanted to have all the things I missed out on, in moderation, but made with a healthier twist, so I didn’t feel bad eating it!
Today I present you my Chocolate Fudge Tahini Cookies. They are paleo, gluten free, and YES, you can make them vegan by substituting the egg for a flax egg. Don’t know what that is? I always direct people to the Minimalist Baker flax egg tutorial because it’s simple and perfect. Maybe I’ll just do my own soon, but until then…
The other thing I want to tell you about these cookies is that they are SUPER FUDGY. So if you are only sort of into chocolate (WHO ARE YOU?), I suggest you start with my LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES. They are most definitely life changing, and aren’t as rich as these. But for everyone else in the population, let’s get right to it, shall we?
makes 12 cookies
1 cup almond flour
1/2 cup tahini
1/2 cup coconut sugar
1/4 cup coconut oil, room temp (used refined coconut oil if you don't want the coconut taste)
1/4 cup honey (or maple syrup)
1 tsp vanilla extract
1 egg (or sub flax egg)
1/4 cup cacao powder
1 tsp baking soda
1/2 tsp salt
3/4 cup dairy free dark chocolate chips
Preheat oven to 350.
Line a baking sheet with parchment paper.
In a medium bowl, combine tahini, coconut oil, honey (or maple syrup), vanilla extract, coconut sugar, and the egg. I recommend using a hand mixer to ensure that everything is blended together well. If you don't have one, its okay. Use a spoon to mix well.
Next, add the almond flour, cacao powder, baking soda, and salt. Mix everything together, and then fold in the chocolate chips.
Refrigerate the batter for 30 minutes. Don’t skip this step! This helps to ensure that your cookies stay firm and don’t flatten.
Using a spoon or cookie scoop, form cookies and place them on the baking sheet.
Bake for 10 minutes. Note, they will be nice and soft. Remove from oven and let sit. They will be nice and chewy.