I’ve tried to bake with coconut flour a few times but have not had much success until these delicious Almond Tahini Choc Chip Cookies crossed my path. I found the recipe on Minimalist Baker, a blog I regularly look at for vegetarian and plant based recipe inspiration.
The cookies are gluten free and not too sweet. Coconut flour is tricky to work with as it takes up much more liquid than a standard wheat flour and I find it can be quite a heavy in texture when baked. But it does another alternative for people who prefer to bake gluten free.
I sprinkled a bit of sugar on top before baking to counter balance the bitterness of the chocolate and for some added texture. The batter did get a bit oily when I worked with it but the final result was a delicious cookie. Some of the chocolate chips will fall out of the batter as you roll the cookies but just push them back onto each cookie. I prefered to use a 70% bitter chocolate so that the cookies have a good chocolate taste and added a bit of instant espresso powder into the mix since coffee, vanilla and chocolate is a fantastic combo. This recipe will yield about 18 – 24 cookies depending on the size you roll them.
I have to say these Almond Tahini Choc Chip Cookies are so good eaten frozen. So store them in the freezer once they have cooled down and eat them straight from the freezer. Enjoy!
- 200ml almond butter
- 50ml tahini
- 1 tsp vanilla extract
- ½ tsp espresso powder
- 50g soft brown sugar
- 2 eggs
- ½ tsp sea salt
- 1 tsp baking powder
- 4 tbsp Baleia Extra Virgin Olive Oil
- 60g coconut flour
- 100g dark chocolate chips
- extra brown sugar to sprinkle
- Place all the ingredients except for the coconut flour and chocolate chips in a large bowl and stir to combine
- Add the coconut flour and mix well
- Stir in chocolate chips, cover, and refrigerate for an hour
- Preheat oven to 180 degrees C
- Scoop out tablespoons of the mixture and roll into balls the size of quail eggs
- Place them a few cm apart on a baking sheet lined with baking paper and press the balls down to flatten slightly
- Press any chocolate chips that have fallen off on top of each cookie
- Sprinkle with a pinch of brown sugar
- Bake for about 15 minutes a light golden brown and the tops of the cookies are dry
- Remove from oven and let it cool for 5 minutes and then transfer to a cooling rack
- Store in an airtight container up to 3 days or in the freezer up to 1 month
- I store them in the freezer and eat them straight from the freezer - they are delicious that way
- Adapted from The Minimalist Baker
** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
A few more of my favourite chocolate recipes :