Salted Tahini Butter Chocolate Chip Cookies.
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/4 cup dark or light brown sugar
- 1/4 cup honey
- 1/3 cup tahini
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips, or chunks
- flaky sea salt, for sprinkling
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 2. In a mixing bowl, beat together the butter, brown sugar, honey, and tahini until combined. Beat in the egg and vanilla, beating until creamy. Add the almond flour, coconut flour, baking soda, cinnamon (if using), and salt. Fold in the chocolate chips/chunks.
- 3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be a little wet. Place 2 inches apart on the prepared baking sheet.
- 4. Bake 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. The cookies will have brown edges at this point, that is OK. Return to the oven and bake another 2-3 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times to flatten them down again.
- 5. Let the cookies cool on the baking sheet. They're going to look weird, but as they cool, they'll set nicely. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Source
Original recipe: View Original