Tahini Date Chocolate Chip Cookies (Print Version)
Chewy, nutty cookies blending creamy tahini, sweet dates, and chocolate chips for a delicious gluten-free treat.
# List of Ingredients:
→ Wet Ingredients
01 - 1/2 cup well-stirred tahini
02 - 1/4 cup melted coconut oil or neutral oil
03 - 1/3 cup coconut sugar or light brown sugar
04 - 1 large egg, room temperature
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 cup almond flour
07 - 1/2 cup gluten-free oat flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon fine sea salt
→ Add-ins
10 - 1/2 cup pitted Medjool dates, chopped
11 - 1/2 cup dark chocolate chips
# Step-by-step Instructions:
01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together tahini, melted coconut oil, coconut sugar, egg, and vanilla extract until smooth and creamy.
03 - In a separate bowl, combine almond flour, gluten-free oat flour, baking soda, and salt.
04 - Add the dry ingredients to the wet mixture and stir until a soft dough forms.
05 - Fold in chopped dates and chocolate chips until evenly distributed.
06 - Scoop dough by heaping tablespoons onto the prepared baking sheet, spacing cookies about 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon.
07 - Bake for 10 to 12 minutes, until edges are golden and centers are set.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The tahini creates this incredible chewy texture that makes you forget they're gluten-free
- Dates add natural caramel sweetness without overwhelming your palate like regular sugar does
02 -
- These cookies firm up significantly as they cool so don't overbake them thinking they're underdone in the oven
- Chopping the dates into smaller pieces prevents them from creating these giant caramel pockets that make cookies fall apart
03 -
- Weighing your tahini is way more accurate than using cup measurements because it's so dense and prone to separating
- Press a few extra chocolate chips into the tops of the cookies right after baking for that bakery look