These are, without a doubt, my favorite cookies. I am definitely obsessed and this is the official go-to cookie in our house. I used a fairly bitter tahini when making this and I was worried that it wouldn’t turn out well because of that. Surprisingly, the opposite happened. Because I used a tahini with a strong flavor I was able to taste it in the cookies and it balanced incredibly well with the sweetness of the cookies and the saltiness of the topping. I hope that you love these cookies as much as I do! Have you tried this recipe? What did you think of it? Let me know in the comments below!
Salted Tahini Chocolate Chip Cookies (Vegan, Gluten Free):
Ingredients
- 2 flax eggs
- 1/2 teaspoon baking soda
- 1 Tablespoon hot water
- 8 Tablespoons vegan butter* room temperature
- 1/2 cup tahini well stirred
- 1/3 cup cane sugar
- 1/3 cup gluten free dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup gluten free flour blend**
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup vegan dark chocolate chips****
- Flaky sea salt for topping*****
Instructions
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Preheat oven to 375 F.
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Line your baking sheets with parchment paper or reusable silicone baking mats.
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Make your flax eggs by combining 2 Tablespoon of ground flaxseed with 5 Tablespoons of water. Mix and set aside for 5 minutes or until it becomes gel-like.
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Combine your baking soda and a Tablespoon of hot water. Stir until the baking soda is dissolved.
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In a large bowl, using either a stand mixer or a handheld electric mixer, beat together your butter, tahini, sugar, and dark brown sugar until well blended.
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Add in your flax eggs, baking soda and water mixture, and pure vanilla extract. Continue to mix until well blended.
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In a medium bowl, whisk together your gluten free flour blend, baking powder, and fine sea salt until well blended.
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Gradually mix in your flour mixture a little at a time until just mixed. Scrape down sides of bowl as needed.
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Stir in the chocolate chips.
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Using a Tablespoon or a small cookie scoop, make 1” sized cookie dough balls and place them spaced 2” apart on the lined baking sheets (these cookies spread a little during baking).
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Flatten the cookie dough balls a bit with your fingers. It helps if you wet your fingers first to prevent sticking.
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Sprinkle the cookie dough balls with the flaky sea salt.
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Bake for 20-25 minutes depending on the consistency you like your cookies (I aim for around 22 minutes with a slightly golden edge and a pale middle - 20 minutes will be slightly undercooked and 24-25 will be crispier).
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Let cookies cool on baking sheets for 20 minutes before transferring to wire racks to cool completely.
Recipe Notes
*I used Earth Balance vegan butter sticks. This is my favorite vegan butter replacement and I prefer the sticks for baking and cooking because they have a lower water content than the tub does. The tub has more water in it to make it more spreadable, which makes it not as ideal for baking and sauteing.
**I used Pamela’s gluten free flour blend. I haven’t tried other blends and can’t vouch for how well they would turn out. Pamela’s has a delicate flavor profile and is my favorite mixture for this type of baking.
***If you don’t want to use a store bought blend, the homemade mixture I would use is: 1/2 cups white rice flour, 5 Tablespoons potato starch, 3 Tablespoons tapioca starch, and 1 Tablespoon psyllium husk.
****I used the Enjoy Life Dark Chocolate Morsels.
*****I used the Maldon Sea Salt Flakes.
