Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

If you make any cookie from this blog, let it be this one. I might regret saying that later, but it's how I feel now and what's a blog if not in-the-moment. 

While I've used a lot of nut and seed butters in baking before (like these peanut butter blondies) tahini is something special in a cookie. 

Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)
Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

First let me say that I love thin, chewy, fresh-out-of-the-oven-soft cookies. Gooey. Warm. Indulgence. That what makes tahini ideal: its consistency and fat content allows it to spread out into a thin cookie, and even as the cookies cool they never get crispy. They maintain that soft, chewy bite for days. 

Coconut sugar is also necessary here -- it's not something I usually use, opting for maple syrup or honey in most of my baking - but a crystalized sugar helps to glue the cookies together, so that everything doesn't just fall apart when you pick them up. So you can dip your cookie in a shot of espresso, or a glass of milk or cup of tea. 

Chewy Tahini Chocolate Chip Cookies (Gluten-Free & Grain-Free)

Chewy Tahini Chocolate Chip Cookies

Published May 17, 2018 by
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Serves: 20   |    Total Time: 30 minutes



Ingredients:

  • 1 cup coconut sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1 cup tahini (stirred well)
  • 1 tablespoon vanilla 
  • 1 egg
  • 1/2 cup chopped dark chocolate bar (about 2 ounces)

Directions:

  1. Preheat oven to 350°F.
  2. In a medium sized mixing bowl, combine coconut sugar, baking soda, and salt. Whisk briefly.
  3. Add tahini, vanilla, and egg to bowl, and use a spatula to stir until a stiff, sticky batter forms. Fold in chopped chocolate.
  4. Optional: place bowl of batter in the fridge for 10 minutes to allow dough to stiffen a bit more.
  5. Using your hands, roll dough into spheres by the heaping tablespoonful. Place spheres 2 inches apart of a baking sheet lined with a Silpat (affiliate link!) or parchment paper, and flatted slightly with your fingers.
  6. Bake for 10-12 minutes, until cookies have spread and are golden. Cookies will still be quite soft when you remove them from the oven. Allow them to cool at least 10 minutes before attempting to move them to a cooling wrack or a plate.

4 Comments

Honey Nut Coconut Clusters

Honey Nut Coconut Clusters

Covered in dirt from the soles of my shoes to the tips of my hair, I made my way up our driveway, which was now blanketed in the shade of the night. The sunlight was up and on this day, like every day this week, that meant it was time to put down the shovel and go find something to eat.

When we moved to a new house a year and a half ago, we inherited a front and back yard, both of which were covered in some patchy grass and a lot of bindweed (my nemesis). We knew we would never put out a sprinkler to keep our grass green; it's something that feels like a waste of water in this naturally semi-arid landscape. 

So, a woman on a mission, little has passed through my mind this month other than how to build our garden boxes, which native plants to buy, and where to acquire a copious amount of mulch. It seems everything — even stopping for lunch - has taken a back seat as I rush home to put in a few hours of labor before the sun sets. Rather than planning recipes, I wander in around 8:30pm and make something that requires no thinking… an usually no cooking. 

Honey Nut Coconut Clusters
Honey Nut Coconut Clusters

Like all house projects, I probably under estimated the amount of work it would take to get it all done, but I'm a keep-your-head-down and get-her-done type of person. Besides, I found that even in the heat of day I would be smiling as I dug in the dirt. It's satisfying. So, I just keep digging. 

Snacks that are ready to eat whenever have been necessary this week. Crackers and cheese, fresh fruit, hummus. And of course, these Honey Nut Coconut Clusters, which sit somewhere between granola and trail mix (and they call for only five ingredients: coconut, sesame seeds, cashews, honey and salt). 

Thanks to the honey and the sesame seeds, they taste a bit like Honey Nut Cheerios -- hence the name. But, of course, made with coconut and real nuts and seeds, they are far more satisfying. These would be perfect as a trail mix while hiking, or as a a topping to yogurt, but I mostly just ate them as an afternoon snack. 😋

Honey Nut Coconut Clusters

If you're in the same boat as me -- tight on time - here are a few other quick and easy recipes to get you through: 

Honey Nut Coconut Clusters

Published May 8, 2018 by
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Serves: 6   |    Total Time: 20 minutes



Ingredients:

  • 2 1/2 cups coconut flakes (affiliate link!)
  • 1/2 cup cashew pieces
  • 1/4 cup sesame seeds
  • 1/3 cup honey
  • Generous sprinkle of salt

Directions:

  1. Preheat oven to 350°F.
  2. In a medium sized mixing bowl, combine coconut, cashew, and sesame seeds. Pour in honey and toss until everything is coated and sticky. Sprinkle with salt, and stir a bit more until salt is incorporated.
  3. Spread mixture out on a baking sheet lined with parchment. Bake 8-10 minutes, stirring at the 5 minute mark to ensure even cooking. After 10 minutes, coconut should be toasted. Allow to cool 5 minutes. Store in airtight container.

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Brussels Sprout & Mushroom Stir Fry

Brussels Sprout & Mushroom Sesame Stir Fry

Part of me hates going to Costco: to lines, the people, the hustle and bustle. But part of me loves it: the fridge full of organic veggies when we get home, frozen wild fish fillets that I can cook into fish tacos all month long, and giant jars of peanut butter (always). 

Brussels sprouts and mushrooms are two things I almost never leave Costco without. As far as vegetables go, they stay good in the fridge for a while, and we always go through them all. Costco trips mean recipes like this: Brussels Sprouts and Mushroom Sesame Stir Fry.

Brussels Sprout & Mushroom Sesame Stir Fry
Brussels Sprout & Mushroom Sesame Stir Fry

Toasted sesame oil is one of my favorite condiments because it’s depth of flavor adds so much to any Asian-style dish! Along with a drizzle of soy sauce and a spoonful of maple syrup? That’s where the magic happens. It’s a sweet, savory, nutty combination that goes with just about anything.

I use shiitake mushrooms in this recipe because they work well in recipes that have Asian flavors (like soy and sesame). If you can’t find shiitake mushrooms, baby portobellos will work just fine!

After you’ve made this recipe with brussels sprouts, you might find that the sauce is extremely adaptable — you could do this same exact thing with broccoli or zucchini.

Brussels Sprout & Mushroom Sesame Stir Fry

Brussels Sprout & Mushroom Sesame Stir Fry

Published March 15, 2018 by
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Serves: 4   |    Total Time: 20 minutes



Ingredients:

  • 2 cups brussels sprouts, halved
  • 2 cups mushrooms, sliced (I used shiitake but cremini mushrooms also work well)
  • 1 tablespoon coconut oil 
  • 1 tablespoon minced garlic
  • 2 tablespoons soy sauce 
  • 1 tablespoon maple syrup
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoon sesame seeds 

Directions:

  1. Heat oil in a wok or skillet over medium heat until it glistens. Add mushrooms and brussels sprouts to the pan, stirring briefly.
  2. Allow veggies to cook for 10 minutes, stirring ocassionally. Mushrooms should begin to soften and brussels should start to brown just on the edges. Add minced garlic to the pan, and cook for 3 more minutes, stirring every minute or so.
  3. Drizzle soy sauce, maple syrup, and sesame oil into pan and stir. Cook for 3 more minutes. Add sesame seeds to taste, and remove from heat. Serve hot!

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