Toasted Coconut Tahini Chocolate Chip Cookies
Light and crispy the tahini replaces the butter in a nutrient rich take on an old favourite.
1 1/3 cups oat flour (simply grind rolled oats in a blender, food processor or coffee grinder)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 chia or flax egg* (see below for directions on how to make a chia egg)
1/2 cup tahini
1/2 cup sugar (look for less processed and unbleached sugars like
unrefined brown sugar or Sucanet)
1/2 cup dairy free chocolate chips
1/2 cup toasted coconut (toast in dry frying pan or toaster oven)
1/2 teaspoon pure vanilla extract
1-2 Tablespoons water – as needed when doing the final mixing
Preheat the oven to 350 F
*Make 1 chia or flax egg by combining 1 TBSP ground chia or ground flax seeds with 3 TBSP water in a small bowl. Let the mixture sit for 10 minutes
until mixture becomes gelatinous.
In a large bowl add the dry ingredients – flour, baking soda and salt and stir until combined. In a smaller bowl combine the wet
ingredients – tahini, vanilla and sugar and stir until well
Add the wet ingredients from the small bowl and the “chia/flax egg” into the dry ingredients of the large bowl and stir until well mixed (you may want to consider using your hands to combine these ingredients as it really speeds things up). Add the chocolate chips and toasted coconut and mix until well combined. If it seems a bit dry feel free to add 1-2 Tablespoons of extra water here to help the cookie dough come together
Form each cookie with about 2 Tablespoons of the cookie dough, creating a ball and then pressing into a cookie shape on a baking sheet lined with parchment paper. The cookies will not spread much so create them in the shape you would like to see them looking when they come out of the oven. Bake for 12-14 minutes or until they begin to brown.
Makes 12 cookies