Tahini-Chocolate Chip Cookies

Makes 18 cookies
Nutrition per cookie – calories: 155, fat: 10g, carbohydrates: 15 g, protein: 4g, fiber: 2g, sugar: 8g, sodium: 237 mg

These cookies are super moist and delicious and they happen to be packed with healthy fats.  We developed this recipe using Al Kantater tahini. It’s our favorite brand and is available at Middle Eastern grocery stores. Supermarket tahini will also work. We love the combination of almond flour and oat flour, but if you want you can use all of the almond or all oat. You can purchase oat flour in the grocery store, or grind your own in a food processor using old-fashioned oats (not quick or steel cut). 

• 1 cup tahini 

• ½ cup oat flour

• ½ cup almond flour 

• 1/2 cup maple syrup or honey 

• 1 large egg, lightly beaten 

• 1 teaspoon vanilla

• 1 teaspoon baking soda

• ¼ teaspoon salt 

• 1 cup bittersweet chocolate chips

• sea salt flakes for topping

Line two baking sheets with parchment paper and set aside.

In a medium-size bowl, whisk together the tahini, oat flour, almond flour, maple syrup, egg, vanilla, baking soda, and salt. Stir in the chocolate chips. The dough should be thick. If it's not, add a little bit more almond or oat flour. Cover and place in the refrigerator until the mixture stiffens up, about 30 minutes. 

Meanwhile, adjust the racks to the center position and preheat the oven to 350 degrees. 

Using a cookie scoop or spoon, portion dough, and form 18 cookies. About a tablespoon per cookie. Sprinkle the cookies with sea salt.

Bake one tray at a time, rotating the tray halfway, until the cookies are lightly browned around the edges but look a bit underdone in centers. About 10-11 minutes.