Tahini Chocolate Chip Cookie (gluten free, dairy free, soy free, vegan)
 
Prep time
Cook time
Total time
 
A twist on the traditional chocolate chip cookie made with tahini for the flavor of marbled halvah that is one delicious flavor to try! This makes large (palm-sized) cookies. If too many: bake some now and freeze scoop fulls to bake when the craving strikes.
Jessica:
Recipe type: Dessert
Serves: 11-12 large cookies
Ingredients
  • 4 ounces (8 tablespoons) non-dairy soy free butter, room temperature
  • ½ cup tahini
  • ½ cup cane sugar
  • ¼ cup light brown sugar
  • 1 whole egg
  • 1 egg yolk
  • EGG SUBSTITUTE:
  • 3 tablespoons chunky applesauce, strained
  • 1 teaspoon pure gluten free vanilla extract
  • ½ cup tapioca starch
  • ½ cup PLUS 2 tablespoons sweet rice flour
  • ½ cup PLUS 2 tablespoons certified gluten free oat flour (Bob’s Red Mill)
  • ½ teaspoon baking soda
  • ½ teaspoon aluminum-free baking powder
  • 1½ teaspoons ground psyllium husk
  • 2 teaspoons kosher salt
  • 10 ounces semisweet non-dairy dark chocolate, coarsely chopped (Theo or Guittard brand are soy free)
  • Optional: Maldon sea salt
Preparation
  1. Preheat the oven to 325 degrees F (162 C)
  2. Line two baking sheets with parchment paper and set aside.
  3. In a stand mixer fitter with a paddle attachment, cream the non-dairy butter, tahini, cane and light brown sugars together on medium speed until light and fluffy, about 5 minutes.
  4. Meanwhile, sift the flours, baking soda, baking powder, psyllium husk, and kosher salt into a large bowl and set aside.
  5. Add whole egg and yolk (or applesauce) and vanilla and continue mixing on medium speed for additional 4-5 minutes. Reduce speed to medium-low, add the flour mixture to the butter mixture until just combined. Fold in the chopped chocolate by hand using a rubber spatula or wooden spoon.
  6. Using a large 2-ounce ice cream scooper, scoop out 11 dough balls and place them on the baking sheet spaced at least 3” apart to allow spreading. Using the back of a dry measuring cup, gently flatten the cookie balls halfway. If the dough is too warm at this point, refrigerate for 10-15 minutes before baking.
  7. Note: If you prefer to just bake one or two now and save the rest for later: simply scoop out dough balls and freeze for 2 hours. Then transfer into a freezer-safe bag for up to six months. keep the cookie dough balls in zip-top bags in the freezer for up to 6 months.
  8. Bake for 13-15 minutes until just golden brown around the edges. They will still look somewhat unbaked in the middle, which is perfect. Immediately sprinkle each with Maldon salt, if desired. Allow to cool for 20 minutes on the baking sheet or cooling rack before eating.
  9. Note on chocolate: Chocolate chips do not contain as much cacao butter as solid chocolate does, which is why they don’t melt as quickly. Use good quality solid dark chocolate in order to get the melted gooey chocolate you see pictured. Also, the higher the percentage of chocolate, the less it will melt. Try not to exceed 72% chocolate for best results.
  10. For PEANUT BUTTER COOKIES: simply swap out tahini for creamy unsalted peanut butter, if salted, omit kosher salt. For these, I used a small ice-cream scooper. It will 24-26 smaller yet chunkier cookies.
  11. Want to bake both? Simply make the dough without the addition of tahini or peanut butter then add it in by hand along with the chocolate chunks, scoop, and bake.
  12. Note on psyllium husk: I use organic, non-GMO, pharmaceutical-grade whole psyllium husk that I grind in my spice grinder instead of xanthan or guar gum. It is high in fiber, containing both soluble and insoluble fiber and acts as a binder when baking with gluten free flours.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/tahini-chocolate-chip-cookie-gluten-free-dairy-free-nut-free-soy-free-vegan/