mga ito Malusog na Tahini Cookies with chocolate chips are chewy almond flour tahini cookies perfect as a sweet, healthy snack any time of the day. Bonus, these healthy tahini cookies are also vegan, gluten-free, refined-sugar-free, and egg-free!
I love making all sorts of recipes with tahini, like my Miso Tahini Dressing, Malusog na Hiwa ng Lemon, O Hummus na Maitim na Tsokolate. It’s a great ingredient that can be used as a swap for peanut butter or cashew butter in some recipes. It bring creaminess and nutrients.
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Malusog na Tahini Cookies
Ingredients
- 2 tasa Flour ng Almond
- ¼ kutsarita Asin
- ½ kutsarita Paghurno Powder
- ⅓ tasa Maple syrup - o likidong pampatamis na napili
- 5 tablespoons Tinanggal na Tahini Paste - sa temperatura ng kuwarto
- 1 kutsara Almond Milk - maligamgam
- ⅓ tasa Mga Dark Chocolate Chips na Walang Gatas
tagubilin
- Painitin ang oven sa 350 ° F (180 ° C).
- Line a cookie tray with parchment paper. Set aside.
- In a large mixing bowl, add almond flour, baking powder, salt, maple syrup, fresh tahini paste, and unsweetened almond milk (lukewarm, not cold).
- Combine with a spoon until it forms a crumbly dough, then stir in the vegan dark chocolate chips.
- Use your hands to gather the pieces of dough into a cookie dough ball. The dough should be soft and easy to bring together. If it is too dry, which may happen when using almond meal, add 1 tablespoon of extra almond milk to bring the ingredients together.
- Using a cookie scoop, scoop the dough to shape 16 small cookies. Place each cookie dough ball onto a baking tray.
- Slightly press the top of each cookie to flatten slightly. The cookie won't expand while baking, so shape them as you like, thinner they get crispier, thicker they stay softer/chewier in the center.
- Ihurno sa 350°F (180°C) sa loob ng 12-15 minuto or until the sides are golden brown. The center stays soft, and white in color. The cookies will harden and get chewy at room temperature.
- Cool the cookies down on a cookie rack for at least 2 oras to enjoy their best flavor and texture.
Imbakan
- Store the cookies in a cookie jar for up to 1 week.
Mga Tala
Pagkain
Why You’ll Love Healthy Tahini Cookies
Healthy tahini cookies are wholesome cookies made with healthy natural ingredients. They are naturally:
- Vegan
- Gluten-free
- Walang pinong asukal
- Walang butil
- Paleo
A healthy tahini cookie is lower in carbs, refined sugar-free, gluten-free, and egg-free. These tahini cookies are made with almond flour, a low-carb flour that keeps your blood sugar steady.
It’s also using a small amount of refined sugar-free sweeteners compared to regular tahini cookies. Finally, they don’t use oil, eggs, or butter, only the natural fats from tahini paste which means they are vegan-friendly tahini cookies.
Ingredients at Substitutions
Let’s see the few simple ingredients you need to start making these vegan, gluten-free tahini cookies with almond flour at home:
- Flour ng Almond – It is preferable to use ultra-fine, golden-white almond flour instead of almond meal. In fact, almond flour comes from ground, blanched almonds, and its texture is not as coarse as almond meal. Therefore, it doesn’t make cookies gritty or grainy, and the cookie color comes out perfectly white golden.
- Tahini Paste – That’s the secret ingredient to chewy cookies! Also known as sesame paste. This is the paste you are using in most classic hummus recipes. If you can’t find this ingredient, swap for fresh runny peanut butter or almond butter. These options work great as long as your nut butter is fresh and drippy.
- Maple syrup – Or any unrefined liquid sweetener you love like agave syrup or brown rice syrup to decrease the carbs and GI of these vegan cookies.
- Gatas na Almond na Walang Tamis or any dairy-free milk of your choice.
- Paghurno Powder – Or half the amount of baking soda if preferred.
- Asin – optional but recommended for extra flavor!
- Vegan na Maitim na Tsokolate na Chips – Or any plant-based chocolate chips.
- Vanilla Extract or Almond Extract – optional but tastes great and boosts the cookie flavor.
How To Make Healthy Tahini Cookies (in Pictures)
It’s easy to make delicious tahini cookies using almond flour, no eggs, no butter, or dairy. The trick is to combine plant-based ingredients that provide a chewy, soft cookie texture and bind the almond flour together.
Mga Tagubilin sa Pag-iimbak
These are vegan tahini chocolate chip cookies. It means they are egg-free and dairy-free cookies. Consequently, these healthy tahini cookies store well at room temperature in a cookie jar for 3 days. You can also store them in an airtight container in the fridge for up to 6 days.
However, the outside might become sticky if in contact with moisture. Make sure they are stored in a sealed container. You can also freeze these chocolate chip cookies in Ziploc bags or sealed jars. Thaw at room temperature 3 hours before serving. Also, you can freeze the dough to make ahead some healthy tahini cookies later.
Mas Maraming Masustansyang Recipe ng Cookie
I love creating healthy baked food and especially healthy cookie recipes. Below I listed my favorite almond flour cookie recipes for you to try. They are all vegan, gluten-free, and paleo cookie recipes for everyday baking:
Thanks for sharing! What else can I use tahini paste for?
These look so good! Do they crumble very easily?
I made these according to the instructions, with tahini, but I used agave syrup instead of maple syrup (just because I didn’t have enough maple syrup on hand). They are good but seem to need more sweetness. I’m more aware of the salt than the sweetness for some reason. I wonder if this is because of the agave — perhaps it isn’t as sweet, measure for measure, as maple syrup? So the next time I try these I will use maple syrup if at all possible, because I’m a fan of almond flour and I like these aside from the undersweetness. And maybe just a touch less salt.
Regardless, thank you, because these are wonderfully easy to make.
Omg, I have tried so many almond flour recipes that have been a waste of time and almond flour, so I was getting pretty leery of anything, but I was feeling like a gambling woman today so I made a batch, and dang did I hit the jack pot! They’re yummy, they don’t fall apart, the recipe was simple. I have a new go-to!
On a side note, I didn’t have any tahini so I just used the goopy top of my jar of almond butter.
Hello! Thank you for the lovely feedback on the cookies. Usually agave taste sweeter than maple syrup so maybe you have a slightly sweeter tooth than me, which is ok 🙂 Simply increase the sweeteness with few stevia drops next time. Ading more liquid sweetener will change the batter texture so I wouldn’t recommend that. Enjoy the recipes on the blog and thanks for being here with me. XOXO Carine.
I made the cookies today, they are tasty, yet a bit bitter because of the tahini. It’s not a bad bitterness though. But next time will make them with peanut butter. 🙂
Thanks for the lovely feedbakc nd for trying this cookie recipe ! Some tahini brand can be slightly bitter indeed, peanut butter will taste amazing in the recipe. Enjoy! XOXO Carine
These were great! A huge hit at the holiday party. I used peanut butter and would make again!
YEAH! I love to hear that. Thanks SO much for bringing my cookies to your party I am so happy that everyone love them. I can’t wait to see which recipe you are gonna try next. XOXO Carine.