Fudgy Chocolate Tahini Cookies (1 Bowl!)

"While recently making our tahini cookies for what felt like the millionth time, we thought, Why not add chocolate to this party? The result was even better than we imagined. Introducing: fudgy chocolate tahini cookies studded with chocolate chips! They're vegan, gluten-free, and absolutely delicious - like a brownie and cookie in one! All you need for these? 1 bowl, 8 ingredients, and about 20 minutes. Need we say more? Let's bake some cookies!"

"Tahini - this creamy seed butter (made by blending sesame seeds) has become one of our favorite ingredients to include in sweet treats due to its rich, nutty, slightly bitter flavor. It also adds moisture, replacing the butter or oil in a typical cookie, keeping these cookies naturally oil-free and rich in nutrients! Maple syrup - the sweet, rich flavor of maple syrup plays so well with tahini, adds moisture, and keeps these cookies naturally sweetened."

"Almond flour & tapioca flour - this gluten-free and grain-free flour combination keeps these cookies light, airy, and fudgy. If you can't have almonds, cashew flour would likely work well! If nut-free, you could experiment with a seed-based flour, or perhaps a lesser amount of all-purpose or oat flour, but the texture and flavor of the cookies will be different."

These cookies blend tahini and maple syrup as the primary wet ingredients, replacing butter or oil and providing rich, nutty, slightly bitter flavor plus moisture and nutrients. Almond flour and tapioca flour create a gluten-free, grain-free texture that is light, airy, and fudgy. Cocoa powder and chocolate chips provide deep chocolate flavor and melty pockets when served warm. Baking soda and sea salt add lift and enhance flavor. Substitutions suggested include honey or agave for maple syrup, cashew flour for almond flour, and seed-based or small amounts of all-purpose or oat flour for nut-free alternatives, with expected texture changes.

Read at Minimalist Baker