Coconut Tahini Chocolate Chip Cookies

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What better way to indulge a sweet craving than with wholesome and healthy Coconut Tahini Chocolate Chip Cookies?

They are crisply from the outside and soft from the inside, with melting chocolate pieces and a fresh coconutty flavor.

What do you say, are you convinced of trying them out already? If so, let’s jump to the ingredient list and see what will you need!

Ingredients for the Coconut Tahini Chocolate Chip Cookies

• Shredded coconut & coconut flakes – To make the cookies more coconutty. I prefer to use coconut flakes and not coconut flour, because this flour has more difficulty absorbing liquid, and it can quickly turn baked goods dry and crumbly.
• Protein powder – To make the cookies more filling, I added Form Nutrition protein powder. You can order it for the US, or the UK and Europe. I used the unflavored one for this recipe.
• Oat flour – I was considering using almond flour, but I preferred it because it is lighter and can make baked goods light and fluffy. Oat flour is higher in carbohydrates than almond flour but lower in calories and fat. Oats are also a fantastic source of soluble fiber.
• Tahini – Tahini is simply a paste made from ground sesame seeds; it is creamy, smooth, and versatile, and contributes to the chewy texture of these chocolate chip cookies.
• Flax “eggs” – A vegan egg substitute made of ground flax seeds and water (or plant milk).
• Date syrup – One of my favorite sweeteners; it has a lower glycemic (47) compared to refined sugar (65-70), which means it can help you feel full longer and help keep blood sugar even. 
• Coconut oil – You will need just a few spoons of coconut oil to make sure the cookies reach a perfect chewy texture and crisp edges. Otherwise, they would be too dry. 
• Chocolate + A pinch of salt & baking powder

Why are those cookies AWESOME?

• They’re vegan, grain-free, nut-free, and delicious! 
• Perfect for breakfast or snacks in between meals.
• Naturally gluten-free (make sure the oats are certified if you are celiac). 
• They have a crunchy edge and soft middle – the perfect combination! 

Coconut Tahini Chocolate Chip Cookies:

Ingredients

• 2 flax “eggs” → 2 tbsp (20g) flaxseeds + 5 tbsp (33ml) plant-based milk
• 3 tbsp (63g) date syrup
• ⅓ cup (80g) tahini
• 3 tbsp (20g) coconut oil, melted
• ⅓ cup (43g) shredded coconut
• ⅓ cup (43g) coconut flakes
• ½ cup (64g) oat flour
• 30g Form Nutrition (Unflavored)
• 1 tsp baking powder
• A pinch of salt
• 70g chocolate chips

Instructions:

1. First, combine the milk & flax seeds to create a flax “egg.” Set aside for 5 minutes.
2. Preheat the oven to 180 degrees.
3. Next, mix all the wet ingredients in one bowl and dry ingredients in another (without the chocolate).
4. Add it to the wet ingredients and mix well once the flax “egg” gets more gooey and is ready.
5. After that, add the wet mixture to the dry one, and mix well. In the end, add chocolate chips.
6. Set a baking tray with a reusable silicone mat or baking paper, and use your hands to shape small balls. Then, press each ball to form a cookie. Continue until you don’t use all the mixture.
7. Then, bake for 16-18 min at 180 degrees.

Notes:

• Using any substitute ingredients CAN work. However, the final result will differ, and I can’t promise it will be as good.
• Keep the Coconut Tahini Chocolate Chip Cookies in an airtight container at room temperature for 1-2 days, then transfer them to the fridge. You can also freeze for extended storage. I recommend warming frozen baked cookies in a heated oven until they warm.

FAQ:

How do the Coconut Tahini Chocolate Chip Cookies taste?

You can feel a predominantly coconutty flavor. However, if you wish to feel more of the tahini, use the dark one (made using whole sesame seeds), add +1-2 tbsp of it, and reduce the date syrup accordingly since it has a strong flavor, and it is possible to overtake the taste of the tahini. 

Which type of plant-based milk to use for the flax egg? 

I’ve used soy milk, but you can use oat, almond, cashew milk, etc. You can also use water, but with milk, you will get a creamier result.

Should you use raw or toasted tahini?

For this recipe, I used roasted light tahini, with a very liquidy consistency, made from hulled (skinned) seeds. 

However, I feel that dark tahini (made from unhulled sesame) will work just as well, and if not better, since it will bring a strong tahini flavor to those cookies, something I would like. 

If you decide to use the dark tahini from unhulled sesame, it usually has a thicker consistency; mix it with the coconut oil to create a more pourable texture.

How healthy are those cookies?

Those Coconut Tahini Chocolate Chip Cookies are pretty healthy. They contain no refined sugar or butter but wholesome ingredients and have a good amount of protein (considering it is a cookie!). They are low in sugar, high in healthy fats, and ideal for a snack after a nice meal.

What is the best chocolate for this cookie recipe?

I always like to use sugar-free dark chocolate. Anything you can find locally and with less sugar should work fine. You can use chocolate chips or break down a chocolate bar into smaller pieces.