Description
Tahini chocolate chip cookies are a delicious and nutritious breakfast option that offers a unique twist on traditional morning meals.
Ingredients
Scale
- 1 cup tahini (smooth)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup dark chocolate chips
- Sea salt (for sprinkling on top)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine tahini, brown sugar, and granulated sugar, mixing until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together baking soda, salt, and all-purpose flour. Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in the dark chocolate chips until evenly distributed.
- Drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt on top of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a vegan option, replace the egg with a flax egg.
- Use coconut sugar for a lower glycemic index.
- For gluten-free cookies, substitute all-purpose flour with almond flour or a gluten-free blend.
- Consider adding nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: tahini, chocolate chip cookies, breakfast, vegan, healthy