These Tahini Olive Oil Chocolate Chip Cookies are a new take on one of my favorite cookies ever.
I’ve had a bit of a love affair with tahini over the last year(two visits to Israel will do that to you) and thought these cookies would be the perfect way to use it.
I also thought they would be the perfect recipe for showcasing some of my favorite kitchen items – these spoons and scoops from Polder’s Old World Market. I’ve been an admirer of Polder’s for so many years and having a bit of their handiwork as a part of my daily life adds so much beauty to the routine and mundane.
Polder’s Old World Market is a family-run business that specializes in hand-carved spoons. And when I say family, I mean siblings that have mastered the craft of turning pieces of wood into functional works of art.
They’ve turned an old trade into a lifestyle and I’m just in awe of everything they do, from the beauty they capture and share, to the beauty they create.
They’ve given me a code to share with all of you, so if you’re looking for a meaningful gift to give this holiday season, I’ve got you covered:
Text the word “MCCABE” to 29071 to sign up for Polder’s texts alerts and receive 25% off your order of #dreamware. If you’re outside of the USA and Canada, text the word “MCCABE” to 1-720-605-1331 to receive 25% off #dreamware!
Now, these cookies.
These cookies are my go to. They’re gluten and grain free, dairy free, and refined sugar free. Egg free also, thanks to a bit of gelatin that binds them and gives them the nicest chew.
Pop them in an airtight container right after they cool. They’ll be soft and chewy and everything a good little cookie should be.
If you have it, a sprinkling of sea salt would not go amiss over the top of these just before baking!
Tahini Olive Oil Chocolate Chip Cookies
Serves: 8-12 cookies
- 2 cups Almond Flour
- ¼ cup Coconut Palm Sugar
- 2 tablespoons Gelatin Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¾ teaspoon Salt
- ¼ cup Maple Syrup
- 3 tablespoons Olive Oil
- ¼ cup Tahini
- ¼ cup Nut Milk (any variety will work)
- 2 teaspoons Vanilla
- ½ cup chocolate chips (I prefer to use one that’s at least 60% cacao)
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Place the almond flour, coconut sugar, gelatin, baking powder, baking soda, and salt in a mixing bowl. Whisk together.
- Add the olive oil, maple syrup, vanilla, milk, and tahini to the dry ingredients and mix together until well combined.
- Add the chocolate chips and mix in until evenly distributed.
- Scoop out balls of dough(I use a scoop that is ¼ cup in volume) and place 2 inches apart on baking sheet.
- Bake cookies on the center rack of the preheated oven for 15-18 minutes, or until just lightly golden brown on top.
- Remove from oven and let cool on baking sheet.
- Store in an airtight container.
- Will keep for several days.