tahini white chocolate chip cookies are hands-down my new fave!
Tahini white chocolate chip cookies did not start out that way.
Here’s what happened:
Whilst scrolling through Instagram last week I came across a post from Kathleen (of these beauties), mentioning tahini chocolate chip cookies from Kale Junkie. Me being me I clicked over and saw that they were actually called LIFE CHANGING tahini chocolate chip cookies.
I was intrigued to say the least (wouldn’t you be??), so I printed out the recipe and took a closer look!
There was much potential here. To start, the cookies were gluten-free, using almond flour which I love. Next, TAHINI. ‘Nuf said. I’m a big fan of maple syrup with tahini so there was that. And it was a quick, one-bowl, no-mixer recipe.
Let’s do this!
I knew I wanted to make a couple of tweaks right off the bat. I’m team white chocolate all the way, so I swapped the chocolate chips for a chopped up bar of white chocolate. The recipe also called for adding the egg and baking soda AFTER the dough chilled, but this made no sense to me so I planned to add them with the rest of the ingredients before refrigerating.
Now I was ready to get to work. I followed the recipe with the above modifications and popped the bowl in the fridge for the required 30 minute chill.
Thirty minutes turned into 2 hours, as I got busy with another project, so I was envisioning a bowl of rock-hard dough when I pulled it out. But it was not only very loose, it was impossible to scoop into a decent cookie shape. I wound up adding a full 1/2 cup more of almond flour to achieve the nice thick dough the recipe described.
Time to bake!
Whenever I try a new cookie recipe I always bake off one first. I want to see how much it spreads so I know how to space them apart on the sheet, and I want to test the bake time to make any needed adjustments.
I waited for my lone cookie to cool for a bit and then took a bite. I was skeptical when I noticed no salt in the recipe other than the flaky salt added on top, but I gave it a try. There was no question that these needed some salt in the dough as well, so I quickly added 1/2 teaspoon of kosher salt and it made all the difference.
I also found that though the recipe said 16 cookies I got closer to 24. I assume this was due to my cookie scoop being smaller than the author’s (I use this one). My bake time was shorter as a result too.
All told, these cookies were absolutely DELICIOUS. Crispy on the edges, chewy in the center, with big chunks of white chocolate throughout. Almond flour and tahini add so much flavor, and if you’re a fan of cookies that are not tooth-achingly sweet, then these are for you.
This recipe is naturally gluten-free, and can easily go vegan too. Simply use dairy-free chocolate chips and sub the egg for a flax egg or other egg replacer (I’m a fan of this one).
Check out the original recipe and let me know which one you make!
Tahini White Chocolate Chip Cookies
recipe adapted from Kale Junkie
1 1/4 – 1 1/2 cups almond flour (have you made your own?)
1 cup tahini (have you tried this tip?)
1/2 cup maple syrup
1 large egg, room temperature
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chopped white chocolate (from a 4-ish ounce bar)
flaky sea salt
Mix all of the ingredients except the flaky sea salt in a medium bowl, starting with 1 1/4 cups of almond flour – refrigerate for at least 30 minutes (I left the bowl in for about 2 hours and it was fine). Pre-heat the oven to 350 degrees and line a few baking sheets with parchment paper.
Use a tablespoon or cookie scoop to scoop the dough onto your prepared baking sheets. If the dough still feels too loose to scoop neatly add another 1/4 cup of almond flour. Space the scoops about 2″ apart and top each with a pinch of the flaky sea salt.
Bake for 9 – 11 minutes or till golden brown around the edges. Remove from oven and transfer to a wire rack to cool.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/01/05/tahini-white-chocolate-chip-cookies/
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