These chocolate chip tahini cookies combine the great tastes of chocolate, sesame, and date. It works perfectly with gluten-free flour, and DateME date paste provides nutritious sweetness.
Ingredients
¼ cup softened butter
¼ cup tahini paste
½ cup DateME Date Paste, softened
1 egg
½ tsp. vanilla extract
¾ cup flour (we used a gluten-free blend)
¼ cup coconut sugar
½ tsp. baking soda
½ cup mini chocolate chips
pinch of salt
Directions
Yields 9-12 Cookies
Preheat oven to 350°F.
In a bowl, mix together the butter, tahini paste, date paste, and egg. In another bowl, combine the flour, coconut sugar, baking soda, and salt.
Pour the dry mixture into the wet a little at a time, mixing as you go to form a dough.
Fold the chocolate chips into the dough.
Using a small scoop or spoon, scoop small balls of dough onto a parchment-covered sheet pan. Press down to slightly flatten.
Bake cookies for 10-12 minutes or until they are slightly golden on the bottom. Allow them to cool before enjoying.