I am in no way encouraging you to eat your feelings, BUT if you’ve had a bad day or a good day (or really any type of day) these Double Chocolate Tahini Cookies can only make it better. They are crunchy on the outside, melty on the inside + extra chocolatey all over. They also happen to be Paleo + refined sugar-free.
They don’t even really need any type of formal introduction. These cookies speak for themselves – just look at those melty chips! But alas, they’re too good to just recipe drop + run. After-dinner dreams really are made of these babies, but I have also been known to sneak a bite or two after breakfast. ..
What makes these cookies so special, you ask? Let’s start with the secret weapon ingredient – tahini. Tahini isn’t only great in hummus. Not only does it give these cookies their incredible cookie texture, but it also boasts all sorts of health benefits. Firstly, it’s super high in healthy fats + beneficial amino acids. Tahini can help in balancing women’s hormones + also improve how the body absorbs fat soluble vitamins. Plus, it tastes great, so…
Next, they are sweetened with coconut sugar. And while this is still a sugar and your body processes it as such, it’s a lower glycemic option. I love coconut sugar because it’s not a chemically-based sweetener, so it wont upset your digestion the way Erythritol or Xylitol will, but it won’t spike your blood sugar like maple syrup or the honey will either.
The rest of the ingredients are super simple – a few eggs, some cocoa (or cacao if you prefer), salt, vanilla + a bit of almond flour to bind it all together. These cookies really are so quick to throw together.
The last step is to choose your mix-ins. I’ve gone for dark, dark chocolate chunks in mine, but you could choose chips or mini chips if you prefer. White or milk or dark chocolate would all be divine here. I also like to sprinkle the tops with a bit of flaked sea salt before they go into the oven for that perfect salty/sweet bite. If you’re really feeling it, throw caution to the wind + add some nuts or some dried fruit. Maybe some coconut? These are your cookie oyster – have fun!
Once you’ve got all of your ingredients in a bowl + mixed well, all you need to do is to portion them out into cookie sized balls. I shape my cookies into the exact shape that I’d like them. These cookies don’t really spread in the oven like a traditional cookie. Also keep in mind, your hands will get oily during this process, but don’t worry. That’s totally normal, it’s from the tahini. They won’t be oily once they’re baked!
Once the cookies are formed, you just throw them into the oven for 8 short minutes. They should be just set when you pull them from the oven. And as much as you’ll want to eat them right way, don’t. Give them 5 minutes to rest a bit before you move them to a cooling rack to finish cooling or to your mouth for tasting.
There are two perfect ways to eat these cookies – warm or extremely cold. Fresh out of the oven + warm, these cookies are melty + fudgey + absolutely divine. If you’re still snacking on them a day or two after baking, I’d suggest 10 seconds or so in the microwave for optimum texture. However, I actually prefer them straight out of the freezer. Weird, I know, but hang with me here. The tahini helps keep the texture of these soft, even when frozen, but it somehow intensifies the flavour! Try it with your leftovers, if you have any!
These cookies are my not-so-guilty pleasure. They’re simple + easy to make, but even easier to eat. If you like chocolate even a little bit, you’re going to love these. If you make them, I’d love to hear if you’ll be making a second batch. Let me know what you think in the comments below or tag me in your photos on Instagram!
Double Chocolate Tahini Cookies
Ingredients
- 1 cup tahini
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 heaping cup chocolate chips/morsels
Instructions
- Preheat your oven to 350f or 165c. Line a cookie sheet with some baking parchment.
- In a stand mixer, or with a hand mixer, whisk together the tahini + coconut sugar.
- Once your coconut sugar is incorporated, add the eggs one at a time, blending thoroughly after each.
- Scrape down your bowl + add your almond flour, cocoa, baking soda + salt. (If your cocoa is lumpy, be sure to sift it first.) Mix until incorporated. Your batter will be thick!
- Stir in your chocolate of choice. (I think the darker the better + I prefer bigger chunks!)
- Scoop out tablespoon sized balls of dough. Use your hands to roll them into balls + squash into cookie shapes. They won’t spread as you bake them, so ensure you’re happy with the shape! Don’t worry, they will feel super oily at this point because of the tahini. That’s normal!
- Bake the cookies for 8 minutes. Leave to cool on the tray for at least 5, before finishing cooling on a cooling rack.
- For optimum enjoyment, enjoy warm! However, they can be stored for a few days at room temperature. I always throw my day or two old cookies into the microwave for 10 second before enjoying. (Or, for an alternative pleasure experience, throw the leftovers in the freezer – they’re divine to snack on frozen too!)
- Try not to eat them all immediately (you’ve been warned!)
