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.
COOOKIESSS (repeats in deep, creepy, monotone voice). I have no shame in saying that I baked these at the ripe hour of 6:00 am yesterday. I also have no shame in saying that they have been my breakfast now (paired with an almond milk latte) for 2 days in a row. It’s a newly formed habit that I really have no desire to kick.
So, I have a very important request to ask of you. If you have leftover tahini from that batch of hummus you made last week, don’t let it languish in the fridge (which is where you should store it, as it is rich in fats that are best chilled).
I know you may be a little skeptical about adding it to baked goods, but just think of it as a stand-in for peanut or almond butter.
It’s not inherently sweet, but paired with some deep, rich coconut sugar and chocolate chips, it’s just decadently delicious. I may even go as far as to say that I prefer tahini in my cookies now. It just gives them incredible depth of flavor. They don’t even need butter!
Nutritionally speaking, tahini (and sesame seeds, in general) is especially rich in cholesterol-lowering phytosterols and is an excellent source of iron and calcium. It’s also a good source of numerous other vitamins (B1, B6), minerals (phosphorus, zinc) and dietary fiber.
I love adding the creamy sesame paste to salad dressings, sauces, dips and even plant-based burgers as a binder. I also highly recommend slathering it on some toast with a little honey and sliced apples or pears for the perfect fall breakfast.
….How did we go from talking about cookies for breakfast to toast?
Breakfast or not, you should definitely gives these whole-wheat gems a try. Especially considering the holidays are right around the corner and what better baked good to show up to a party with than one that’ll do the body good?
If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 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
- 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.
- 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.
- 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.
- 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.
Omg these look amazing! Will have to try this recipe!
Thank you, my friend! Please let me know if you do!
They look like they turned out perfect! They sounds super yummy too!
These look amazing!
That sounds amazing, and what a combo! Trying these!!
I am and always will be a fan of cookies for breakfast! Especially when dunked in coffee 🙂 I’ve never tried baking with tahini but excited to give these a try!
Cookies for breakfast is always a good idea…I absolutely agree that there is no need to change that delicious habit! 😉 I have only ever used tahini to make hummus…but cookies > hummus….especially chocolatey sea-salty cookies!