We can't keep our hands out the cookie jar... And that's because these cookies are a FORCE to be reckoned with. The type of chocolate chip cookies that we never really thought we'd experience again after making the switch to a plant-based diet. The type of cookies that DREAMS are made of.
When we saw food blogger Kale Junkie break the internet with her Life Changing Chocolate Chip Tahini Cookies, we had to see what all the fuss was about. So we decided to build upon her ingenious tahini cookie recipe and create a vegan-friendly alternative!
And thus, the best cookie we have ever tried (EVER) was born. Tahini, made from ground sesame seeds, is the unforeseen secret cookie ingredient the world has been patiently waiting for. In replacement of eggs, we opt for a flax egg that works just as well and provides you with a little extra nutrient density while you indulge (such as your essential amino acids).
As if these chocolate chip cookies couldn't get any better... they're made with a half cup of almond butter (a healthy source of monounsaturated fats) and natural unrefined sweetener.
A dream cookie, I tell you!
We hope you like them as much as we do... But be warned, these don't last long in our household and something tells us the same will go for you.
BEST EVER Almond-Tahini Chocolate Chip Cookie
Total Time: Approx. 1 hour
Servings: 10-12 cookies
What You Will Need
1 c. almond flour* (plus extra to thicken dough if necessary)
½ c. raw almond butter
1 c. tahini (the less English on the container the better and more authentic)
½ maple syrup
1 flax egg (mix 1 tbsp. ground flax into 2.5 tbsp. water; let sit for 5-10 min.)
1 heaping c. of non-dairy chocolate chunks or chips (we use Enjoy Life)
1 tsp. baking soda
¼ tsp. vanilla extract
Sea salt for sprinkling at the end
*We experimented with almond meal and it works fine, too.
Gather your ingredients!
Line a baking sheet with parchment paper and set aside.
In a medium sized mixing bowl, mix the almond flour or meal, almond butter, tahini, chocolate chips, coconut sugar and vanilla extract. This is supposed to be super thick. If too moist, sprinkle in extra almond flour one tablespoon at a time until you’ve reached a near cookie dough consistency.
Refrigerate the mix for 30-45 min – *DO NOT SKIP THIS STEP!*
While refrigerating, preheat oven to 350F and make your flax egg.
Remove from refrigerator and add the flax egg and baking soda, mix thoroughly to combine.
Using a cookie scoop or your hands, form approximately 12 chunky cookie balls onto baking sheet.
Bake for 12-13 min, remove and let cool on the counter.
Sprinkle with sea salt!
Did you make this recipe?
We hope they bake your day a tahini bit more awesome! Share a photo on Instagram, and tag @HappySeed or hashtag it with #HappySeedEats!