Tahini Miso Chewy Chocolate Chip Cookies

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So since cookies won by a landslide in my poll yesterday, I thought I’d throw these guys up on here in plenty of time between now and Valentine’s Day. Tried, tested, and true these cookies are perfect for cutout cookies. You can totally add almond butter instead of tahini in, but I thought to make these a little more cost friendly and still totally delicious I’d use tahini. I often buy by tahini from the international food section for around $10 in the grocery store and purchase my gluten-free flour from the Bulk Barn. Super easy to make although they take a little time between prep and baking for chilling in the fridge. Hope you enjoy :)



Tahini Miso Chewy Chocolate Chip Cookies

Makes: 18

  • 1/2 cup runny tahini

  • 1/4 cup maple syrup

  • 1/2 cup aquafaba (1/2 juice of 1 can of chickpeas)

  • 1/4 cup maple syrup

  • 1/3 cup coconut oil (at room temp)

  • 1/4 cup light miso

  • 2/3 cup cane sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 3/4 cup gluten-free all purpose flour

  • 1 bag mini chocolate chips (I use Enjoy Life)

    Method: Using an electric mixer whisk together the wet ingredients until well combined. Throw in the flour, baking agents, and sugar mix on medium speed until well combined. Using a spatula fold in 1/2 cup of the chocolate chips. Combine the dough into 2 discs and chill for 30 minutes. Preheat the oven to 325. Once the dough is chilled, roll it out on a floured surface and cut into shapes. Place on a lined baking tray. Bake for 5 minutes and flip the tray around 180 degrees, bake for 5 more minutes. Allow to cool completely. Melt the leftover chocolate chips in a double boiler (totally optional), dip them half in the chocolate and allow to cool to harden. Enjoy!

Emma HyslopComment