Salted Chocolate Tahini Cookies 2.0
The original 2-Minute Tahini Cookie has had a makeover & damn is she pretty. This version is best baked - only takes 10 minutes, don’t fret - but you can definitely still get away with a quick nuke if things are urgent. You’ll also notice she’s gone jumbo! Big is beautiful.
Still vegan, gluten-free & medical-medium compliant, with even less ingredients! This 2.0 recipe yields a chewier, softer cookie, and they are actually even healthier than the OG. No gluten-free flour or plant milk needed!
Grind up some gluten-free oats in a blender to make up a batch of the world’s easiest, most nutritious, and readily available flours. A great organic tahini binds it all together, while offering that signature nutty flavor without tasting like a sesame bagel. Sweetened up with maple syrup & laced with pure cacao chips, these babies are totally refined-sugar free. Topped off with sea salt flakes & black sesame seeds for a little crunch & some extra flavor, you’re in for a real treat - sans guilt!
Not to mention that tahini & sesame products are great in the luteal phase of your cycle to help regulate your hormones. & the oat flour provides a natural energy supply when that dragging PMS feeling hits. The cocao does it one better & adds some feel-good serotonin in the mix. Maybe I should rename them to the Superwoman Cookies…
yields 1 large cookie or 2 smaller cookies
takes just a bit more than 10 minutes to make & bake
Recipe:
1/4 c unsalted tahini (love Trader Joe’s organic)
1/8 c maple syrup (Trader Joe’s organic Vermont syrup is liquid gold. I like a darker maple syrup here)
1 tsp alcohol-free vanilla extract (https://amzn.to/3sw9zYT)
little less than 1/2 c gluten-free oat flour (grind the oats before measuring. you’ll want to blend like 2 c of oats to batch the flour for later use)
1/2 tsp aluminum-free baking powder (https://amzn.to/2RMlzJ5)
1/4 tsp fine salt
1/4 c pure cacao chips (love the ones from Trader Joe’s. You can also opt for pure dark chocolate)
sea salt & sesame seeds for topping (https://amzn.to/3amb5ql)
Preheat oven to 350 & line a sheet pan with some parchment (these non-toxic sheets are amazing! https://amzn.to/3alZ6Ji).
Mix the tahini, syrup & vanilla in a small mixing bowl. Add the flour, baking powder & salt (in that order, to avoid baking powder clumps) & stir until well combined. The dough should be a wet consistency but still able to handle without being too sticky. Add a bit of flour a little at a time if it’s too wet to handle. Stir in the cacao chips.
Pick up the dough with your hands & roll into a ball. Place on the parchment & press out into a round about 1/2 inch thick. Top with the salt & sesame seeds. Bake for 10 minutes & immediately take the parchment off the tray to cool the cookie on the counter. It will look under done but after you let it cool for a few minutes it will be PERFECTLY SOFT. Enjoy!