Maple Tahini Chocolate Chip Cookies
If you’re looking for a cookie that combines wholesome ingredients with rich, mouthwatering flavor, these Maple Tahini Chocolate Chip Cookies are your new go-to treat. They bring together the nutty depth of tahini, the natural sweetness of maple syrup, and the indulgent bursts of dark chocolate chips, all wrapped up in a chewy, satisfying cookie. Plus, with almond flour and rolled oats as the base, these cookies offer a delightful texture that’s both hearty and soft. Whether you’re baking for a cozy afternoon snack or a crowd-pleasing dessert, these cookies hit all the right notes.
Why Cooks Rave About It
These Maple Tahini Chocolate Chip Cookies have quickly become a favorite for several reasons. First, the use of tahini adds a rich, buttery flavor without the need for traditional butter or oil, making these cookies a unique twist on classic chocolate chip cookies. The maple syrup acts as a natural sweetener, lending a subtle caramel note that complements the tahini perfectly. Almond flour and rolled oats create a tender crumb with a bit of chew, elevating the texture beyond your typical cookie. And of course, the dark chocolate chips provide those irresistible pockets of melty chocolate that everyone loves.
What makes these cookies stand out even more is their simplicity – with just a handful of wholesome ingredients, you can whip up a batch quickly and easily. They’re perfect for those who want a cookie that feels a little more nourishing but doesn’t skimp on flavor. If you’re a fan of recipes like Brown Butter Chocolate Chunk Cookies or crave the nutty-sweet combo found in Maple Pecan Chocolate Chip Blondies, these cookies are right up your alley.
Ingredient List
- 1 cup almond flour – provides a tender, nutty base
- 1 cup rolled oats – adds chewiness and texture
- 1/2 cup tahini – brings a rich, nutty creaminess
- 1/2 cup maple syrup – natural sweetness with a hint of caramel
- 1/2 teaspoon baking soda – helps the cookies rise and spread just right
- 1/4 teaspoon salt – balances flavors and enhances sweetness
- 1/2 cup dark chocolate chips – pockets of rich, melty chocolate
- 1 teaspoon vanilla extract – adds depth and warmth
Kitchen Gear Checklist
- Mixing bowls: For combining dry and wet ingredients separately.
- Measuring cups and spoons: Accurate measuring ensures perfect texture.
- Spatula or wooden spoon: For mixing the dough gently.
- Baking sheet: To bake your cookies evenly.
- Parchment paper or silicone baking mat: Prevents sticking and easy cleanup.
- Cooling rack: To cool cookies evenly after baking.
Step-by-Step: Maple Tahini Chocolate Chip Cookies
Step 1: Preheat your oven and prepare your baking sheet
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even cooking.
Step 2: Mix the dry ingredients
In a medium bowl, combine the almond flour, rolled oats, baking soda, and salt. Whisk them together to evenly distribute the leavening and salt throughout the flour and oats.
Step 3: Stir together the wet ingredients
In a separate large bowl, mix the tahini, maple syrup, and vanilla extract until smooth and creamy. The mixture should look well combined and slightly glossy.
Step 4: Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to fold everything together gently until a sticky dough forms.
Step 5: Fold in the chocolate chips
Gently fold in the dark chocolate chips, distributing them evenly throughout the dough for melty pockets in every bite.
Step 6: Scoop and shape the cookies
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with your fingers or the back of a spoon to help them spread evenly.
Step 7: Bake to golden perfection
Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft. They will firm up as they cool, so avoid overbaking.
Step 8: Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Enjoy warm or at room temperature with a glass of your favorite milk or tea.
Customize for Your Needs
- Nut-free option: Replace almond flour with oat flour for a nut-free cookie base.
- Sweetness level: Adjust the maple syrup amount slightly if you prefer a less sweet cookie.
- Chocolate variety: Swap dark chocolate chips for dairy-free or semi-sweet chips according to taste and dietary preferences.
- Add-ins: Mix in chopped nuts, shredded coconut, or dried fruit for extra texture and flavor.
- Texture tweak: For crunchier cookies, use quick oats instead of rolled oats.
Watch Outs & How to Fix
- Dough too sticky: If your dough is overly sticky, chill it for 15-20 minutes before scooping.
- Cookies spreading too much: Make sure your baking soda is fresh and don’t over-flatten the dough balls.
- Cookies too dry: Avoid overbaking; remove cookies from the oven as soon as edges turn golden.
- Uneven baking: Use parchment paper or a silicone mat and space cookies evenly on the baking sheet.
How to Store & Reheat
Store your Maple Tahini Chocolate Chip Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months.
To reheat, pop frozen or room temperature cookies in a preheated 300°F (150°C) oven for 5-7 minutes or microwave for 15-20 seconds for a soft, fresh-baked feel.
Maple Tahini Chocolate Chip Cookies Q&A
Can I substitute tahini with peanut butter or almond butter?
Yes! Both peanut butter and almond butter will work well in this recipe, giving a different but equally delicious nutty flavor. Just ensure the nut butter is smooth and well-stirred for best results.
Are rolled oats necessary, or can I use oat flour instead?
Rolled oats add chewiness and texture that oat flour can’t replicate. If you prefer a finer texture, you can substitute with oat flour, but expect a slightly softer cookie without the oat chew.
Can I make these cookies gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use certified gluten-free rolled oats. Almond flour and oats together create a tender, chewy cookie without any wheat flour.
How do these cookies compare to classic chocolate chip cookies?
While classic chocolate chip cookies rely on butter and refined sugar for richness and sweetness, these Maple Tahini Chocolate Chip Cookies offer a more wholesome, nutty flavor profile with the natural sweetness of maple syrup. For a traditional take, check out Classic Chocolate Chip Cookies for that classic buttery goodness.
Because You Liked This
- Classic Chocolate Chip Cookies – The timeless recipe everyone loves.
- Maple Pecan Chocolate Chip Blondies – For fans of maple and chocolate in a chewy blondie form.
- Brown Butter Chocolate Chunk Cookies – Rich, nutty, and packed with melty chunks of chocolate.
Ready, Set, Cook
These Maple Tahini Chocolate Chip Cookies are a wonderful way to enjoy the comforting flavors of chocolate chip cookies with a delicious twist. With simple ingredients that come together quickly, you’ll find yourself reaching for this recipe time and again. The nutty tahini and natural maple sweetness create a cookie that’s both satisfying and unique, perfect for sharing with friends or savoring on your own. So preheat your oven, gather your ingredients, and get ready for a batch of cookies that will make your kitchen smell heavenly. Happy baking!
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Maple Tahini Chocolate Chip Cookies
Ingredients
Equipment
Method
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even cooking.
- In a medium bowl, combine the almond flour, rolled oats, baking soda, and salt. Whisk them together to evenly distribute the leavening and salt throughout the flour and oats.
- In a separate large bowl, mix the tahini, maple syrup, and vanilla extract until smooth and creamy. The mixture should look well combined and slightly glossy.
- Gradually add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to fold everything together gently until a sticky dough forms.
- Gently fold in the dark chocolate chips, distributing them evenly throughout the dough for melty pockets in every bite.
- Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with your fingers or the back of a spoon to help them spread evenly.
- Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft. They will firm up as they cool, so avoid overbaking.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Enjoy warm or at room temperature with a glass of your favorite milk or tea.
Notes
- For a nut-free version, substitute almond flour with oat flour.
- Adjust maple syrup to your preferred sweetness level.
- Try swapping dark chocolate chips for dairy-free or semi-sweet varieties.
- Add chopped nuts, shredded coconut, or dried fruit for extra flavor and texture.
- If dough is too sticky, chill for 15-20 minutes before scooping.
