*Collaboration Recipe* - Salted Chocolate Tahini Cookies

tahinicookies2.jpg

Because creating together is so much better than creating alone!

This recipe is brought to you by my good friend, Rachel and I, having WAY too much fun in the kitchen. In an attempt to stretch our Sunday-hangs into something longer than it needed to be, we figured the best way to do so would be to bake! And what a time to bake!

I typically don’t get much enjoyment out of baking. In fact, I really don’t ever attempt it for a number of reasons. I find there isn’t much leniency when it comes to being creative and using my most favourite method of cooking, which is tossing all-the-things together and hoping it turns out. Baking has very little forgiveness with its ingredient when it comes to the “toss-and-cook” method, so I figure ‘why bother?’

Also, my mom is a BAKER EXTRAORDINAIRE. No, actually. She is a cookie wizard and makes everything with such love and confidence. And none of it is “healthified”; as in, she straight up makes the BEST shortbread cookies and they have butter, white flour and all kinds of sugar. I don’t ever want to try and “healthify” such a wonderful thing. It’s the kind of baking that is meant for your soul, not your health. And let’s be honest, these soul-foods exist for a reason.

But when Rach and I were in a baking mood, we figured we could whip something up with zero issue AND make it somewhat health supporting without doing it a disservice. So - we put our little cooking-loving minds together and came up with a SUPER simple recipe and one that is bound to go over really well in your cookie exchange.

This cookie has it all: cacao & chocolate chips (the things double chocolate dreams are made of), salty and sweet balance, and oats! Which always feel like a cozy hug on a chilly day. Listen - here’s the thing. If Rach and I can make these without any issues in our first attempt, I have the most amount of confidence in the rest of you! So, let’s get baking!

PS - if you really want to make this a great afternoon, invite your girlfriends over and bake together for a cookie exchange! Tag Rachel & I in your bake-off adventures #paleorachandtab

 The perfect salty-sweet combination!

The perfect salty-sweet combination!

 

Salted Chocolate Tahini Cookies

Prep Time: 10 mins

Cook time: 7-10 mins

Total: 20 mins

Yield: 18-20 small cookies



Ingredients:

Dry Ingredients:

  • 1 cup gluten free rolled oats

  • 3/4 cup brown rice flour

  • ¼ cup cacao powder

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt (+ a pinch to dress)

  • 3/4 cup chocolate chips (we used Enjoy Life chocolate chips)

Wet Ingredients:

  • ¼ cup + 2 tablespoons melted coconut oil

  • 3 tbsp tahini

  • 1/4 cup + 2 tbsp maple syrup

  • 2 eggs (to make this recipe vegan, sub for 2 flax eggs)

  • 1 teaspoon pure vanilla extract


Directions:

  1. Preheat oven to 350F

  2. In a bowl, mix together all dry ingredients. Set aside.

  3. In a separate bowl, mix together wet ingredients. If your coconut oil isn’t already in a liquid state, melt it on the stove top for 1-2 minutes. Let cool slightly before adding to wet ingredients.

  4. Mix wet ingredients into dry ingredients.

  5. Line a baking sheet with parchment paper. Scoop out batter onto sheet to make small cookies. No need to smush them down. Leaving them as is on the sheet will make for a fudgier, fluffier texture.

  6. Dress with sea salt and bake for 7-8 minutes. When done cooking, place on cooling rack to cool before enjoying.


 You will win your cookie exchange. But, actually.

You will win your cookie exchange. But, actually.


See related recipes: