5 Ingredient Tahini Chocolate Chip Cookies
From craving to eating in just 30 minutes…prepare to lose your cool for these decadently healthy tahini chocolate chip cookies! Oozing with dark chocolate, the base of the cookie is simply tahini (no butter!), maple syrup, vanilla and flour. Flaky salt optional but highly recommended.
Ingredients
- 1 cup tahini well-stirred, runnier the better!
- ⅓ cup maple syrup or your fave liquid sweetener
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup flour I use whole wheat, try all purpose or gluten free if needed
- ¾ cup bittersweet dark chocolate chips I like chopped chocolate here too, about 100g bar
Optional
- flaky sea salt like Maldon, for topping
Instructions
- Preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the tahini, maple syrup, vanilla and salt.
- Mix in the flour until just combined...don't over mix! Then, fold in the chocolate chips or chopped chocolate.
- Scoop about 1 tablespoon using a spoon or cookie scoop and place on the baking sheet. Gently press the tops to flatten to about ½ inch high (1 cm). If using, sprinkle with flaky salt.
- Bake until just set (slightly dry to the touch) on top and starting to appear golden at edges, about 9-12 minutes. You want to underbake them, as this keeps them tender and they will continue to firm as they cool. I find in my oven, this is closer to 10 minutes.
- Remove the baking sheet to a wire cooling rack. These cookies are delicious warm (maybe wait 5 minutes so you don't burn your tongue!).
- Once fully cooled, you can transfer to an airtight container on the counter for 3-4 days. These cookies are low sugar, so they'll dry out if left open.
Notes
Low FODMAP: the rest of the ingredients are low FODMAP, so using a low FODMAP, starch-based gluten free flour will make these cookies fully low FODMAP!