Whole Wheat Chocolate Chip Tahini Cookies
Prep time
Cook time
Total time
Whole-wheat tahini chocolate chip cookies take sesame seed paste way beyond hummus. These subtly sweet and delectably nutty treats offer a tasty (and nutritious!) twist on your standard chocolate chip cookie.
Recipe type: Dessert
Serves: 18 cookies
  • 1 egg
  • ½ cup tahini (sesame seed paste), well stirred
  • ¾ cup coconut sugar
  • ¼ cup coconut oil, melted
  • 2 tsp vanilla extract
  • 1 cup white whole wheat flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp cinnamon
  • Pinch of sea salt
  • ⅓ cup mini chocolate chips
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat egg, tahini, coconut sugar, coconut oil and vanilla at medium speed until creamy, about 3-4 minutes.
  2. Add flour, baking soda, baking powder, cinnamon and a pinch of salt at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Refrigerate overnight, or at least 8-9 hours; this ensures tender cookies.
  3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Use a cookie scoop or spoon to form dough into 18 balls.
  4. Place the cookies on the baking sheet at least 2 inches apart. Lightly press down dough balls with the palm of your hand. Bake for 10 minutes until just golden brown around the edges. As cookies come out of the oven, sprinkle sparsely with sea salt. Let cool at least 20 minutes on a rack.
Nutrition Information
Serving size: 1 cookie Calories: 143 Fat: 8 gm Saturated fat: 4 gm Carbohydrates: 16 gm Sugar: 10 gm Sodium: 102 mg Fiber: 2 gm Protein: 3 gm Cholesterol: 12 mg
Recipe by Dishing Out Health at https://dishingouthealth.com/whole-wheat-chocolate-chip-tahini-cookies/