It’s cookie season and while I loathe baking I do enjoy the occasional treat–especially if it is both savory and sweet. Honestly, when it comes to baking I am always looking for ways to cut corners and with that being said, I can guarantee you that this recipe is both easy and yummy!These cookies are wildly delicious which is a very rewarding outcome consider I dislike the process so much. The nutty–or should I say “seedy”–flavor of the tahini is earthy and savory and really satisfying which makes this recipe unique.
While I am not known to eat sweets (I’m more salty) I think I had at least one cookie a day. I even enjoyed one (maybe it was two) for breakfast because they are that irresistible! Bonus: you would never know they are gluten-free or low in sugar yet, they are really good for you! I can’t wait for you to try them!
Prep Tip: Toss your wet ingredients into your blender to really combine them. I found this to be easier and more efficient than mixing them up in a bowl.
- 2/3 cup gluten free rolled oats
- 1/2 cup gluten free flour mix
- 1/2 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup tahini
- 1/2 cup maple syrup
- 2 organic eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- Preheat the oven to 350F. Line two baking sheets with unbleached parchment paper and set aside.
- In a large mixing bowl (or your blender) combine the tahini, maple, eggs, and vanilla until smooth.
- In a small bowl, combine the oats, baking soda, baking powder, salt. Add the wet mixture and using a spatula, combine. Fold in the chocolate chips.
- With a small cookie scoop or spoon (2 tablespoons of batter for each), place cookie dough batter onto the prepared cookie sheets 2 inches apart. Bake each batch for 12-15 minutes. Cool slightly on the cookie sheet and transfer the cookies to a wire rack to cool completely.