How do I not have a chocolate chip cookie on the blog yet?!
Please forgive me, Internet. Perhaps it’s because, with the current glut of cookies online, there wasn’t a real need for me to add to the surplus?
Until NOW, that is.
Trust me when I say this cookie recipe is very familiar and at the same time, a totally new spin on a classic.
Why add tahini? It may sound strange, but this sesame seed butter actually lends a perfectly subtle nuttiness that contrasts beautifully with 70% dark chocolate.
Chopping a full chocolate bar into squares (instead of just using pre-made chips) allows for nice distribution of chocolate shards (big and small pieces), which I find more satisfying.
I used coconut sugar as my sweetener of choice, but brown sugar should work also. I do not recommend liquid sweetener as it can affect how much the cookies spread!
The consistency of you coconut oil is another important note–it should be soft and moldable but not rock hard or liquid. This helps with the pillowy texture! As hard as it is to let the dough chill in the refrigerator for 30 minutes, I promise it is worth it.
If you prefer chewy cookies (like me🙋🏼♀️), store these babies in a plastic Tupperware. If you like things on the crispier side, a glass container will do the trick!
Please let me know if you try these cookies—they’re best enjoyed warm, with a cool glass of almond milk. Serves about 10.Print
My new favorite cookie recipe, and a spin on a perennial favorite! Slightly nutty and full of dark chocolate chunks.
- 1/2 cup refined coconut oil, soft
- 1/2 cup tahini
- 1 cup coconut sugar
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 and 1/4 cup whole wheat pastry flour, or GF substitute flour
- 1 and 1/2 TBS arrowroot starch
- 1 tsp salt, plus more for topping
- 1/2 tsp each baking soda and baking powder
- 1 and 1/2 cups dark chocolate chunks, cut from 1 large chocolate bar of choice
- In a large bowl, cream together coconut oil, tahini, and sugar until thoroughly combined. You can use an electric mixer if you wish, but I just used a fork and it was fine. Add sugar, almond milk, and vanilla and stir once more until incorporated.
- In a smaller bowl, combine flour of choice, arrowroot, salt, baking soda, and baking powder. Slowly add wet to dry, taking care not to over-mix. Fold in chocolate chunks. Place dough in the fridge to chill for 30 minutes. During this time you can preheat your oven to 350 degrees F.
- Place dough balls on a silicone-lined baking sheet a few inches apart. I made mine about 2 TBS large and had 10 cookies total. Feel free to make smaller cookies if this is your preference!
- Bake for 12-13 minutes, remove from oven, sprinkle with a little salt, and let cool on tray for 15 minutes. They will cook a little more as they rest.
- Category: Dessert