Small-batch Chocolate Chip Tahini Cookies
Servings: 8 small cookies
Calories: 105kcal
Equipment
- Cookie sheet
Ingredients
- 1/4 cup tahini (56 g) sub other drippy nut/seed butter
- 2 tbsp maple syrup (42 g)
- 1/4 tsp vanilla extract
- 1/3 cup flour (40 g) gf all purpose if desired
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup chocolate chips (45 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a large bowl blend tahini, maple syrup, vanilla until smooth.
- In a medium bowl whisk together flour, baking soda, salt.
- Add dry into wet and combine with a spatula, stopping as soon as a soft non-sticky dough forms. You may not need all of the flour depending on your nut/seed butter. If your dough gets too dry and crumbly, add 1/2 tsp water at a time to combine. If it's too wet, refrigerate 5 min to firm it back up or add a pinch of flour.
- Fold in chocolate chips.
- Scoop on the cookie sheet, shape them if you like and bake 12 minutes until slightly golden.
- Let cookies cool and enjoy! Store leftovers in a sealed container in room temp.
Notes
- Recipe will make 8 small 3-bite cookies or 6 regular sized once. I happened to make 8 that day.
- I’ve made these with peanut butter and almond butter as well and they were amazing.
- I also recently discovered that you can totally microwave these instead of waiting for them to bake 😱 I will make a separate post on that later!
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 51mg | Fiber: 1g | Sugar: 7g | Vitamin A: 18IU | Vitamin C: 0.3mg | Calcium: 23mg | Iron: 1mg