I have been keeping many people in anticipation for this recipe to come out. I have been toying with the ingredients and the processes for almost two months, and I think I have finally nailed it. These Soft and Gooey Chocolate Tahini Cookies are the perfect mixture of salty and sweet. The raw cashew butter and tahini really bring out the bold flavors from the cacao and that sea salt just sends the whole operation completely over the edge. In the best way possible.
I brought my second test batch of these tahini cookies to the Primal Pastures Spring Potluck a few weeks ago and boy, did they go quickly. I even had one of the attendees asking the farm where these cookies came from. Luckily I saw this question and was able to intercept. My first test batch when to my best friend and fiance. Since that day, I have received randomly timed text messages letting me know how badly she missed these cookies! I knew they were a hit because she’s not that easy to please. So, I kept on keepin’ on and finally can show you what I have come up with!
It was so hard for me to just take ONE bite out of these for photo taking purposes. Well, it wasn’t that hard. I made enough so I could replace each one I took a bite out of a few times because I kept finishing it. Whoops, don’t act surprised. Just wait until you try them– you’ll understand.
You can make these cookies with any nut butter, but I recommend this combination because I have already tried it with a few others.. remember I said I have been “perfecting” the recipe– so take my word for it, yes? Make sure you use raw cashew butter, too. When I was done eating a plate of these cookies, I found myself singing that Sinead O’Connor ballad over and over again. “Nothing compares, nothing compares to you.” Seriously. Happy baking!
Soft and Gooey Chocolate Tahini Cookies
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together cashew butter, tahini and coconut sugar using a spoon or fork. Then add egg and mix again until everything is mixed well.
Add 1/4 cup of the cacao powder into the mixture. Using your hands, knead the cacao powder into the dough. Once it seems to be well combined, add the other 1/4 cup and continue to knead.
Next, add baking soda, vanilla extract, sea salt and chocolate chips. Combine everything with your hands once more. The dough will be very thick and sticky--- and that's okay!
Using a cookie scoop, scoop out 1 1/2 tablespoons at a time and roll the dough into a ball. You can make these smaller (1 tablespoon) or a little larger (2 tablespoons) if you would like. These came out to be the perfect serving size for me (Just kidding, I ate like 6).
Place the cookie balls on your parchment paper lined baking sheet. This should make anywhere between 12 and 15 cookies.
Press each cookie ball down slightly with the back of a fork. Do not flatter them out too much because they will spread in the oven.
Bake cookies for 10-12 minutes, or until the edges look slightly done. They may still look raw, but they aren't. Trust me!
Do not move these cookies onto a baking sheet for at least 15 minutes. They are pretty fragile in the beginning cooling stages! After 15 minutes, move them to a wire rack and let them cool for another 15 minutes. Now, you can dig in!
There is no Nutrition Label for this recipe yet.