Keywords: vegetarian, dairy-free, peanut-free, oven
Serves: 12
Prep Time: 20 minutes
Total Time: 65 minutes
Equipment: large bowl, whisk, spatula, baking sheet, parchment paper, spoon
Ingredients:
- ¼ cup cane sugar
- ⅓ cup brown sugar, packed
- 1 teaspoon salt
- ½ cup tahini
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup dark chocolate chips or chunks
Directions:
- In a large bowl, whisk together the cane sugar, brown sugar, and salt.
- Mix the tahini into the dry mix until a smooth paste forms.
- Whisk in the egg and vanilla until light ribbons form from the whisk and remain for a second before falling back into the rest of the mix.
- Sift in the flour and baking soda slowly. Mix in the flour and baking soda with a spatula, making sure not to overmix as this would give the cookies a cakier texture.
- Mix in the chocolate chips or chunks.
- Chill the dough in the fridge for at least 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough with a spoon onto the baking sheet, leaving space around each cookie to spread out while baking.
- Bake for 12 to 15 minutes and let cool before serving.
Variations:
- Use almond flour instead of all-purpose flour to make the recipe gluten-free.
Notes:
- Keeps for 7 days at room temperature, 2 months in the fridge, or 8 to 12 months in the freezer.
- Store in a sealed container.
- Reheat in the microwave.
Nutrition Notes:
- Tahini adds a nutty flavor to the cookies and is also a more nutritious alternative to butter. Tahini is higher in monounsaturated and polyunsaturated fats, and lower in saturated fats than butter. Additionally, tahini contains iron and fiber, making it a delicious way to get more nutrients!
Savings Tip:
- Buying a large container of tahini can help save money, as it can be stored in the fridge for up to 6 months and used in additional recipes.
Nutrition Facts:
Total Servings: 12
Serving Size: 1 cookie
| Amount Per Serving | % Daily Value |
| Calories: 222 calories | 11% |
| Total Fat: 11 g | 17% |
| Saturated Fat: 4 g | 18% |
| Cholesterol: 16 mg | 5% |
| Sodium: 375 mg | 16% |
| Total Carbohydrates: 28 g | 9% |
| Dietary Fiber: 3 g | 10% |
| Added Sugar: 13 g | 25% |
| Protein: 5 g | 9% |
| Vitamin D: 4 IU | 0.9% |
| Calcium: 60 mg | 6% |
| Iron: 3 mg | 16% |
| Potassium: 151 mg | 4% |