Tahini has been in so many recipes over the last few years — from hummus to baked goods and these chocolate chip cookies are so terrific with a touch of that lusciously creamy stuff. I like to think these cookies are a bit healthier, however they are dessert, but they don’t contain any butter or additional oil of any kind because almond butter provides the texture we all crave in a good cookie. The combination of tahini with almond butter enhances nuttiness, while adding something extra special.
These cookies are easy to whisk up in a bowl — no need for a high powdered mixer here. The almond butter, tahini and egg create a delightful base of the cookie without any flour, while vanilla, brown sugar and chocolate chips add traditional flavors. Seven or so ingredients, one bowl — great cookies.
1 large egg
1/2 cup almond butter
1/2 cup tahini
1/2 cup light brown sugar
1 teaspoons vanilla extract
1 teaspoon baking soda
1 cup semi-sweet or dark chocolate chips
2 tablespoons granulated (or brown) sugar for tops
(Makes 1 Dozen Cookies)
- Preheat oven to 350 degrees.
- In mixing bowl – whisk egg, then add almond butter and tahini, whisk until smooth.
- Add brown sugar, vanilla and baking soda, whisk to combine. Add chocolate chips.
- Scoop out into 1 tablespoon size balls and place on parchment lined sheet pan. Press down slightly on top, sprinkle tops with sugar.
- Bake for 10-12 minutes, until golden brown around edges and firm on top. Remove and cool 10 minutes on sheet pan before serving. Enjoy!