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Salted Chocolate Chip Tahini Cookies

Delight in these warm, buttery cookies featuring a rich nutty flavor from tahini and a perfect balance of sweetness and salt, ideal for families and health-conscious dessert lovers.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Gluten Free 1-to-1 Baking Flour Provides the perfect base for a gluten-free cookie.
  • 1 tsp Baking powder Helps the cookies rise and become fluffy.
  • 1/2 tsp Baking soda Contributes to the leavening process for a soft texture.
  • 1 tsp Cinnamon Adds warmth and spice to the flavor profile.
  • 1/2 tsp Sea salt Enhances the overall flavors and balances sweetness.
Wet Ingredients
  • 1 cup Organic brown sugar Provides rich sweetness and moisture to the dough.
  • 1/2 cup Tahini/tahina Adds a nutty depth and makes the cookies soft and chewy.
  • 1 large Flax egg Acts as a vegan binder, contributing to the cookie's texture.
  • 1 tsp Vanilla extract Infuses a warm aroma and enhances sweetness.
  • 1/3 cup Coconut oil Provides a rich, creamy texture in the dough.
Finishing Touch
  • 1/2 cup Vegan dark chocolate Melts beautifully and adds luxurious richness to every bite.
  • 1 tsp Coarse or flaky sea salt For sprinkling on top, adding a delightful crunch.

Method
 

Preparation
  1. In a small bowl, whisk together the Gluten Free 1-to-1 Baking Flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
  2. In a large bowl of a stand mixer, combine the brown sugar, tahini, flax egg, vanilla extract, and coconut oil. Mix until well incorporated, about 5 minutes, until fluffy.
  3. Add the dry ingredients to the wet mixture in two batches, mixing until fully incorporated. Scrape down the sides to gather the dough and gently fold in the chocolate chunks.
Chilling
  1. Form the dough into a large ball and cover it with plastic wrap. Place in the fridge for at least 2 hours to chill thoroughly.
Baking
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Scoop tablespoon-sized portions of the dough and roll into balls, placing them on the baking sheets with about an inch of space between each cookie.
  3. Bake for 10 minutes, then remove from the oven and sprinkle with flaky sea salt. Allow to cool on the sheets for 10 minutes before transferring to a wire rack to cool completely.

Notes

For chewier cookies, chill the dough overnight. Store cookies in an airtight container at room temperature for up to a week.