Tahini Chocolate Chip Cookie Sticks

I can’t stop baking with tahini! Ever since I made the Thanksgiving-inspired tahini cranberry brownies  I keep finding new ways to adapt them. Yes, these dairy free and grain free chocolate chip cookie sticks are actually an adaption from the brownie recipe because I’m awesome like that. Enjoy!

Tahini Chocolate Chip Cookie Sticks

Tahini Chocolate Chip Cookie Sticks

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Ingredients

1/2 cup raw/pure tahini (only ingredient should be sesame seeds)
3 Tbsp pure maple syrup
1 large egg
1/2 tsp vanilla extract
1/4 tsp baking soda
1/2 cup chocolate chips (plus extra for the top of the cookies)
coarse sea salt, optional topping

Instructions

Preheat oven to 350 degrees f. and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the tahini, maple syrup, egg, vanilla extract, and baking soda. Fold in the chocolate chips.
Pour into a long log on the baking sheet and use a spatula to shape the dough. The dough will seem flat but it will puff up! If you want to bake it in a tin for thicker cookie sticks, that works too but bake for an additional 5 minutes.
Bake for 15 minutes, then remove from the oven and sprinkle the top with chocolate chips and some coarse sea salt. Slice into sticks on the baking sheet and set aside to cool.
*if you would like a crunchier cookie, like a biscotti, slice the cookies and then place back in the oven for an additional 5-10 minutes.

Notes

Many of you have asked for tahini recommendations. The 2 options I use the most are Soom, which comes in a jar, and Mighty Sesame Co., which comes in a squeeze bottle. Make sure you shake the tahini before opening the package.

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https://kitchen-tested.com/2020/01/02/tahini-chocolate-chip-cookie-sticks/

Tahini Chocolate Chip Cookie Sticks