Who doesn’t love chocolate chip cookies?! I tried my hand at making them gluten free and, of course, vegan! We had so many taste tests and batches and we finally were successful! Give them a go and see how tahini can elevate these cookies to the next level!
Why you’ll love this recipe!
- Easy to make – just in one bowl!
- Crispy and chewy
- COZY and AMAZING flavor (it’s that tahini!)
- Unsuspiciously gluten-free! Woot!
What’s in these cookies?
- Almond flour and oats: These are the flour alternatives I used to make this recipe gluten free. The whole oats also give texture and chewiness.
- Tahini: Adds such a lovely nutty earthy taste
- Cinnamon and vanilla: the perfect touch of warm spice
What is so special about almond flour?
This recipe does have a few special ingredients but it is so worth it if you can find them. Almond flour has become so much more mainstream that it’s easy to find it in your local grocery store and most definitely at the health food store. It has the protein and structure of whole wheat flour and contributes to the chewy texture of this cookie.
If you don’t have time to buy almond flour, you can also use blanched almonds and, using a high speed blender, can make your own almond flour. If you want a toasted flavour to your cookies, you can lightly toast your almonds before blending them
Tahini health benefits
Tahini has such a distinct flavor profile. I personally don’t love it unless it’s in a hummus. But now I’ve found a new purpose for them! Putting tahini in a cookie was the best decision! You may scrunch your nose at this idea but it really was a delicious idea!
The benefits of having tahini are many. It has:
- B vitamins like thiamine
- minerals like magnesium, copper, phosphorus, manganese, iron and zinc!
- adding it to your recipes, like this cookie one, is a great way to get your daily dose of copper. Copper is needed to maintain nerve, bone and metabolic health!
Here’s a website that describes some health benefits and how to store tahini.
Chocolate chips or chopped chocolate?
It may seem like a silly question, but I sometimes do something out of the norm and chop some chocolate rather than using the regular chips. There are many reasons I do this but it’s usually because:
- I love the rustic look of chopped chocolate and how the cookies looks with the unevenly placed and chopped bits
- it’s more economical to buy a bar of chocolate than to buy a bag of chocolate chips – vegan chocolate chips are expensive!
- there are more variety of flavours of vegan chocolate chip bars than there are of chocolate chips sold in those small packages
Here’s some more information about chopped versus chocolate chips!
- Almond flour and oats -> you can use any flour of your choice. Just note that you may need to adjust the quantities based on the type of flour you choose.
- Tahini -> almond butter, peanut butter, seed butter
- Chocolate chips -> raisins, dried fruits, nuts
Refrigerating your batter
I’ve done many batches where I’ve let the cookies rest in the fridge before baking. I didn’t do it for these guys but it is worth a shot. You may have to increase the baking time by 1 minute more.
I also think letting the cookies settle in the fridge for an hour can help the cookies from spreading too much while baking. I also feel like the cookies are much more softer in the middle and crispier on the outside.
How to get a uniformed batch
I love a round uniformed batch of cookies. These are the tricks I have used that have helped me:
- Use a scoop to portion out the dough (I really like this one)
- As soon as they come out of the oven, use a round cutter or anything circle to shape them
I’d love to hear what you guys do to get your batch round!
Other recipes to Try
If you enjoyed this recipe or any of my other recipes, please do leave a comment or a review! Or share it with me @sculptedkitchen on my page!
- 1 cup almond flour
- 3/4 cup oats
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 flax egg 1 tbsp flax meal with 3 tbsp plant based milk
- 1/4 cup vegan butter
- 1/4 cup tahini
- 1/2 cup chocolate chips
- 1/2 tsp cinnamon
- 2 tsp vanilla
- Preheat oven to 350 F. Prepare a tray with parchment paper
- In a small bowl, whisk together the dry ingredients
- In a big bowl, combine the wet ingredients
- Fold in the dry ingredients into the wet ingredients until combined
- Scoop cookies onto the tray. Flatten them slightly and leave space in between the scoops as they will spread
- Bake for 10 minutes or until slightly golden
- Let them cool slightly and enjoy!
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