Salted Chocolate Chip Tahini Cookies – Grain-Free, Gluten-Free, Refined Sugar Free!

image link: Salted Chocolate Chip Tahini Cookies- Hard to believe they are grain-free and have no refined sugar

Salted Chocolate Chip Tahini Cookies – Grain-Free, Gluten-Free, Refined Sugar Free!

Amy No Comment
Cookies Sweet Treats

 

In case you missed the February newsletter, we are celebrating chocolate here at Kitchen Faerie Headquarters this month!

These salted chocolate chip tahini cookies are the perfect way to dive into a new love affair. Focus on cultivating a healthy relationship with this superfood, and hone in on how chocolate can best support your wellness and vitality.

Chocolate naturally releases serotonin, endorphins, and phenylethlyamine (known to some as the ‘love-drug’), and stimulates dopamine production, which is one reason why many of us may find ourselves craving, and even addicted to this decadent treat. If we’re eating heavily processed confections like candy bars and chocolates that come in the form of valentine hearts, we may marginally feel the natural benefits of cacao, but more likely, we will get a refined sugar-induced high, along with other toxic processed ingredients.

On the flip side, chocolate in its purest forms, as raw cacao beans, is loaded with antioxidants, minerals, vitamins, and plant phenols. It has been used by ancient civilizations to treat ailments and support spiritual rituals for centuries.

Recently, I was introduced to the concept of cacao ceremonies (and got my hands on some deliciously pure Guatmelan cacao!), where participants drink a hot beverage made from pure cacao for its heart opening effects. Because of its release of those feel-good neurotransmitters, cacao has been known to simulate the feelings of love, heighten emotional intimacy, deepen your connection to the heart chokra, and create more space for connecting with your inner self, thus deepening practices of self love.

So how can you incorporate these ideologies into your everyday? Here are some basic guidelines:

  • The darker the chocolate, the better. The percentage on labels refers to the content of cacao in the product. For maximal benefits, I choose products containing above 70% cacao. Generally, the higher the percentage of cacao, the less sugar in the product. With that being said, I tend to bake with semi-sweet chocolate (~63% cacao), as the bitterness of higher doses can be difficult to pair with other ingredients. 
  • Keep it simple. Be aware of other ingredients. The fewer ingredients in your chocolate bar, the better. Many products contain soy and other artificial flavors, colors, and preservatives.
  • Go Raw! Or as unprocessed as possible. Cacao is delicious all on its own. It doesn’t need all those additives.

Now that you know how to embrace your love for chocolate, let’s get back to those cookies! For this recipe, I was lucky enough to have local artisan chocolate chips right in my local natural foods store (yay for Berkeley Bowl!). I used Guittard’s Extra Dark Chocolate Chips, but use your guidelines above to find a product that is minimally processed and high in cacao content.

image link: Salted Chocolate Chip Tahini Cookies- Hard to believe they are grain-free and have no refined sugar

Salted Chocolate Chip Tahini Cookies

(Adapted from Modern Israeli Cooking)(Difficulty-Easy; Makes ~a dozen)

Ingredients

  • 1/3 c unsalted organic butter, at room temperature
  • 2/3 c tahini
  • 1 c organic coconut sugar
  • 1 large organic cage-free egg, plus 1 yolk, at room temperature
  • 1 tsp vanilla
  • 3/4 c almond meal
  • 1/4 c arrowroot powder or tapioca flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 c dark chocolate chips (63% cocoa) 
  • Pink Himalayan sea salt, for topping

Instructions

With an electric mixer, cream the butter, tahini, and coconut sugar together on medium speed until light and fluffy, about 5 minutes. add the egg, egg yolk, and vanilla and continue mixing on medium for another 5 minutes. In medium bowl, whisk the almond meal, arrowroot, baking soda, baking powder, and salt into a large bowl until combined. Add the dry mixture to the wet ingredients, and mix on low until just combined. Fold in the chocolate chips with a rubber spatula. Place the cookie dough in the freezer to slightly firm it.

Preheat the oven to 325ºF, and line a baking sheet with parchment paper or a silicone mat. Using an ice cream scoop, scoop even cookie dough balls at least 3” apart on the prepared baking sheet- they will spread. Bake for 8-9 minutes until just golden brown around the edges, rotating the baking sheet half way through. They will still look fairly unbaked in the middle, which is perfect. Sprinkle each with Pink Himalayan sea salt when they come out of the oven. Allow to cool for 20 minutes on the baking sheet or a cooling rack.

image link: These salted chocolate chip tahini cookies have the perfect chewy texture, nuttiness, and chocolate decadence.

image link: explore the health benefits of cacao with these salted chocolate chip tahini cookies

image link: explore the health benefits of cacao with these salted chocolate chip tahini cookies

 

Salted Chocolate Chip Tahini Cookies

image link: Salted Chocolate Chip Tahini Cookies- Hard to believe they are grain-free and have no refined sugar

By Amy Published: February 11, 2016

  • Yield: 1 dozen
  • Prep: 15 mins
  • Cook: 9 mins
  • Ready In: 24 mins

You'd never know these cookies were free of all grains and refined sugars!

Ingredients

Instructions

  1. With an electric mixer, cream the butter, tahini, and coconut sugar together on medium speed until light and fluffy, about 5 minutes.
  2. Add the egg, egg yolk, and vanilla and continue mixing on medium for another 5 minutes.
  3. In medium bowl, whisk the almond meal, arrowroot, baking soda, baking powder, and salt into a large bowl until combined. Add the dry mixture to the wet ingredients, and mix on low until just combined. Fold in the chocolate chips with a rubber spatula. Place the cookie dough in the freezer to slightly firm it.
  4. Preheat the oven to 325ºF, and line a baking sheet with parchment paper or a silicone mat. Using an ice cream scoop, scoop even cookie dough balls at least 3” apart on the prepared baking sheet- they will spread.
  5. Bake for 8-9 minutes until just golden brown around the edges, rotating the baking sheet half way through. They will still look fairly unbaked in the middle, which is perfect. Sprinkle each with Pink Himalayan sea salt when they come out of the oven. Allow to cool for 20 minutes on the baking sheet or a cooling rack.

WordPress Recipe Plugin by ReciPress

Please share your thoughts!

%d bloggers like this: