½cupchopped vegan dark chocolateor chocolate chunks/chips
In a small bowl, add the Bob's Red Mill Gluten Free 1-to-1 Baking Flour, baking powder and baking soda, cinnamon and sea salt. Whisk together thoroughly. Set aside.
In a large bowl of a stand mixer, add the brown sugar, tahini, flax egg, vanilla extract and the coconut oil. A mixer (stand or by hand) really helps to whip the ingredients, especially the tahini, for that soft and chewy texture. Turn the mixer on and thoroughly incorporated, about 5 minutes, scraping down the sides, until it's nice and fluffy.
Add the dry ingredients to the wet in two batches, and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in. Fold in the chocolate chunks.
Form dough into a large ball and cover with Saran wrap or a reusable wrap, or even place in a large reusable zipped bag. Place in the fridge for at least 2 hours to chill thoroughly.
Preheat oven to 350 degrees F/175 C. Line two baking sheets with silpat mats or parchment paper. Remove Saran Wrap and scoop 1 tablespoon out of the dough for each cookie. Roll slightly between fingers to form a ball that's about 2 inches in diameter. Add a dough ball, pressing down all around, and leave about an inch of space between each cookie.
Bake for 10 minutes then remove cookie sheets from the oven and onto the counter. It may look slightly underbaked, but will cook as it cools. Remove from the sheets after 10 minutes of cooling, then to a wire rack to finish cooling. I started to eat mine now - they taste so divine when a little warm! Enjoy!
Notes*Flax egg recipe – (1 tablespoon flax seeds + 3 tablespoons of water, mixed and in fridge for 15 minutes before)Prep time doesn’t include the 2 hours chill time.You can easily double this recipe!Recommended to use – to be extra
I brought my tahini back from Israel, but I highly recommend using a runny and smooth tahini brand. The bitter and lumpy ones just won’t do these cookies justice!
A flaky sea salt or a fleur de sel would really take the “salted” element over the top.
Chocolate chunks and chocolate chips are great, but I highly recommend using a high percentage dark chocolate bar, chopped that, and subbing it for chocolate chips. Not only does the dark chocolate pair beautifully with the salt and the tahini, you’ll get pools of chocolate instead of unmelted pieces.
Okay, yes the dough is ready in 2 hours. But have you tried overnight?! This dough is simply fantastic and even more holiday table worthy after 24 hours of chilling. Or maybe, make two batches, make one now, and chill the other!
Salted Chocolate Chip Tahini Cookies https://jessicainthekitchen.com/salted-chocolate-chip-tahini-cookies-vegan-gluten-free/ November 7, 2018