If you know me, you know I’m a sucker for Tahini. I love to put it on basically… everything. I’ve been experimenting with using tahini in my baking lots lately and I love just about all of it. But these double chocolate tahini cookies take the win. The tahini makes them gooey and delicious just like a brownie, but without an excess amount of added sugar.
As a bonus, this is a perfect luteal phase treat for my cycle syncing women. Tahini gives you a heaping dose of sesame seeds, which help your body produce progesterone and block the production of excess estrogen. This helps keep your hormones balanced and PMS symptoms at bay. The raw cacao in this recipe adds a heaping dose of magnesium which is also beneficial for keeping PMS symptoms away.
So whether you’re adding this into your cycle syncing rotation or looking for a healthy cookie option to bring to your next holiday party, this recipe is just what you need. I hope you enjoy!
A rich, chocolatey cookie with all the health benefits of tahini and raw cacao!
1 egg or 1 flax egg*
1/2 cup tahini
1/2 cup maple syrup
3/4 cup almond flour
1/2 cup raw cacao powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pure vanilla extract
1/4 cup chocolate chips
1/4 cup sesame seeds, for topping
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
In a medium mixing bowl combine the tahini, maple syrup and egg together.
Add the almond flour, cacao powder, baking sugar, baking powder, salt and vanilla extract. Stir well until combined. The dough will be sticky.
Fold the chocolate chips into the dough.
Using a small spoon, scoop the dough and roll it into a ball. Place on the cookie tray. Run a fork under water so that it’s wet then press it into the dough once or twice to flatten it. Sprinkle the cookie with sesame seeds.
Bake for 8-10 minutes. Remove from the oven and allow to cool before eating.
* to make a flax egg combine one tbsp freshly ground flax seeds with 3 tbsp water. Allow to sit for 5 minutes until thickened.