Chewy Tahini Chocolate Chip Cookies

(8)
"Giddiness and calm. Feelings I have when I pull up to Mimi’s house. 😌Grandma’s house to me means fresh baked chocolate chip cookies, home made bread, and a Christmas tree that stays up year round. I enjoy my slow days here. Picking peppers in the garden and arranging flowers. Thumbing through 1950s Betty Crocker cookbooks and discussing dinner. Conversations revolve around food. I surprised Mimi with tahini cookies. A delightful alternative to using butter, I explain. They’re vegan, Mimi! What does that mean, no eggs? That’s right. And they taste as good as your cookies! Well, ok, Mimi’s have extra love and a pinch of nostalgia that warms my heart"
-- @mrsbarnes
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  • Recipe Card
Prep time 10mins
Cook time 12mins
Serves or Makes: 14

Recipe Card

ingredients

  • 1 (16 ounce) jar tahini
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 (3.5 ounce) bar dark chocolate, coarsely grated
  • 1/4 cup water
  • Flaked salt
  • 1/2 teaspoon Simply Organic Ground Cardamon

Method

  • Step 1

    Preheat oven to 350ºF. Line a baking sheet with parchment paper.

  • Step 2

    Cream the tahini and maple syrup with an electric hand mixer. Add the vanilla. Fold in the dry ingredients with a spatula. Mix in the chocolate. Add water as needed so that dough sticks together when pressed.

  • Step 3

    Scoop out tablespoon-sized balls of dough. Arrange on prepared sheet pan. Bake for 12 minutes. Sprinkle with flaked salt.

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