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.

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