Chocolate Dipped Tahini Cookies

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Chocolate Dipped Tahini Cookies

Imagine biting into a cookie that's not just delicious, but also surprisingly sophisticated - welcome to the world of Chocolate Dipped Tahini Cookies! These aren't your ordinary chocolate chip cookies; they're a luxurious blend of nutty tahini, rich cocoa, and decadent dark chocolate that will make your taste buds dance with joy. Perfect for health-conscious foodies and dessert lovers alike, these cookies are gluten-free, naturally sweetened, and so irresistible that you'll want to make a double batch!

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies

Ingredients

  1. 1 cup tahini
  2. 1/2 cup maple syrup
  3. 1 cup almond flour
  4. 1/2 cup cocoa powder
  5. 1/2 teaspoon baking soda
  6. 1/4 teaspoon salt
  7. 1 cup dark chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine tahini and maple syrup. Whisk together until smooth and fully incorporated.
  3. Add almond flour, cocoa powder, baking soda, and salt to the tahini mixture. Stir until a consistent dough forms.
  4. Using clean hands or a cookie scoop, shape the dough into 12 equal-sized balls, placing them about 2 inches apart on the prepared baking sheet.
  5. Gently flatten each cookie ball with the back of a fork, creating a crisscross pattern on top.
  6. Bake in the preheated oven for 10-12 minutes, or until the edges are slightly crisp and the centers look set.
  7. Remove from oven and let cookies cool completely on the baking sheet for 10 minutes, then transfer to a wire rack.
  8. Melt dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth.
  9. Once cookies are completely cool, dip half of each cookie into the melted chocolate, allowing excess to drip off.
  10. Place dipped cookies on parchment paper and refrigerate for 10-15 minutes to set the chocolate.
  11. Store cookies in an airtight container at room temperature for up to 5 days.

Tips

  1. Use high-quality tahini for the best flavor - look for smooth, well-stirred brands
  2. Make sure your almond flour is fresh to ensure the right cookie texture
  3. Don't overbake! The cookies should look slightly underdone when you remove them from the oven
  4. Let the cookies cool completely before dipping in chocolate to prevent cracking
  5. For a smoother chocolate dip, add a teaspoon of coconut oil to the melted chocolate chips
  6. Use parchment paper for easy cleanup and preventing cookies from sticking
  7. Store in a cool, dry place to maintain the chocolate's shine and cookie's texture

Nutrition Facts

Calories: 220kcal

Carbohydrates: 15g

Protein: 6g

Fat: 17g

Saturated Fat: 5g

Cholesterol: 0mg

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