These tahini chocolate chip cookies are tender and chewy with slightly crisp edges. They’re gluten-free and vegan and require only 8 ingredients.
Makes 8 cookies
Preheat the oven to 350F. Line baking sheet with parchment paper. Make your flax egg (if using) by combining 1 tablespoon ground flax with 3 tablespoons filtered water in a small bowl. Let sit for 5-10 minutes until thick and gelled.
In a medium bowl, mix together the tahini, vanilla, coconut sugar, salt, baking soda and flax egg. Add the oat flour and mix until well combined. Fold in the chocolate chips.
Spoon 2 tablespoons of dough onto the lined baking sheet. gently press the dough with the palm of your hand. Repeat with the remaining dough.
Bake for 10 to 12 minutes, or until just beginning to turn golden. The cookies are very fragile until cooled. Be patient and let cool for at least 10 minutes on the tray before enjoying.
Storage in the fridge for up to 4 days or in the freezer for 2 months.
These tahini chocolate chip cookies are best eaten within the first few days since they hold on to moisture and really lose their crisp edge after a day or two. I recommend storing in the fridge for up to 4 days.
Flax Egg Substitute: In place of the flax “egg” (3 tablespoons water + 1 tablespoon ground flax or chia) you can use one egg.