Melt in your mouth and decadent! These Tahini Chocolate Chunk Cookies are soft, buttery, nutty and chocolaty goodness rolled into one. Easy to make and healthier because it uses coconut oil instead of butter and no eggs. Can be made with Spelt flour to make it gluten free!
Ingredients
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DRY INGREDIENTS
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1¼ cup all purpose flour ( or spelt flour works very well in these cookies, GF option)
½ cup coconut oil ( room temperature, creamy, soft and scoop-able consistency )
½ cup tahini ( smooth consistency )
¼ cup plant milk ( oat milk, almond milk, soy milk, can also be made with regular dairy milk)
½ cup coconut sugar ( substitute with light brown sugar )
⅓ cup light brown sugar
1 teaspoon vanilla extract
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ADDITIONS
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1 cup 60-70% dark chocolate, chopped and divided in ½ cup + ½ cup( substitute with chocolate chips )
few pinches of Flaked Salt, to sprinkle [ OPTIONAL ] ( I used Maldon salt)
Method
In a Large mixing bowl, beat the coconut oil, tahini, coconut sugar and light brown sugar on medium setting for about 5 minutes using an electric mixer till it appears smooth and creamy. Add plant milk and the vanilla extract and mix to combine. Alternatively, you can do this with the help of a wooden spoon, but this method will take longer to form a smooth and creamy texture.
In a separate mixing bowl whisk together the flour, arrowroot powder (or corn starch), baking powder, baking soda and salt, combine well. Add the dry ingredients to the creamed oil and sugar mixture in two batches slowly, mix on low speed until everything is just combined. Next, add half cup chopped chocolate chunks. ( We are using the other half later to stick them on top of the dough balls but if you want then feel free to add the entire cup of chocolate chunks in to the dough at this stage.)
Put the cookie dough in the fridge for at least 30-40 minutes while you preheat the oven. Alternatively, you can refrigerate this dough till the next day or pre-scoop the dough into balls and freeze it for later. (see notes)
Preheat the oven to 350 ºF with one rack in the middle of the oven. Line two baking trays with parchment paper.
Scoop the cookie dough into 2 tbsp portions or to make it quick and easy use a cookie scoop.
Place the cookie dough balls on to the baking tray at 3 inches apart and evenly spaced out. Now take the remaining chocolate chunks and stick them on top of each dough ball. This step is optional but creates puddles of melted chocolate once out of the oven.
Bake the cookies, one sheet at a time on medium rack of the oven for about 12-13 minutes or until the edges are slightly golden brown.
Remove from the oven and sprinkle some flaked salt on top of the cookies, this will give the salt a chance to adhere to the chunks of melted dark chocolate (optional step). Let it cool completely on the baking tray as these are quite fragile at this stage. Repeat and bake the remaining cookies.
My Notes
Prep time includes the chilling of the dough in the fridge.
Always whisk your flour in the container before you take it out to measure with the cup and once you fill the cup, level it with a spoon or butter knife. This way the measurements will be correct and the flour with be light and airy.
The consistency of your tahini matters in these cookies, they determine how much your cookies will spread in the oven. Thinner tahini results in a thinner cookie while thicker tahini will result in the medium thick cookies. If your first batch is too thin, try adding an extra 1-2 tbsp of flour to the next batch to thicken.
Use 60-70% Dark chocolate which is more healthier and less loaded with sugar. Can be replaced with chocolate chips as well.
This cookie dough can easily be refrigrated til the next day or could be frozen as well. Just pre-scoop the double and form balls and place them on a lined sheet, put this sheet in to the freezer, once frozen you can remove the balls from the sheet and put it in a zip lock bag or an airtight container to enjoy later.
Recipe by at https://www.urbancilantro.com/tahini-choco-chunk-cookies/