Let’s just get this straight. I didn’t set out to make these cookies “healthy”. And just my humble opinion, but desserts should always prioritize taste over health. That’s why they’re called desserts, after all. Better to eat a bite of one rich, decadent cookie than an entire tough, bready, but-at-least-it’s-healthy-COOKIE. I’ve made too many cardboard-like sugar cookies and tasteless banana breads to fall for the healthy trap—those key phrases, “low-calorie!” and “low-sugar!” that bloggers use like fish food to draw in innocent readers. Lesson learned.
But don’t take my words as attacking a healthy lifestyle. I’m just against using the term “healthy” as justification for making food that tastes bad. However, even desserts made with healthy ingredients can taste good… like these double chocolate tahini cookies. Naturally vegan and paleo, even I was surprised that these cookies tasted this good. It’s definitely the amount of fat from the tahini and almond flour that keeps the cookies moist and chewy. And a good helping of dark chocolate doesn’t hurt too.
I also adore these cookies for another reason: the fact that they’re one-bowl and only require 5 minutes of hands-on time. For when you don’t want to drag out the stand mixer to cream butter and wash a million dishes, the simplicity of this recipe is a godsend.
And… you might have checked out the recipe and looked confusedly at the pan-banging that’s going on in the last step. This is my variation of Sarah Kieffer’s (from the Vanilla Bean Blog) genius pan-banging method for producing flatter, delightfully textured cookies. You’ll want to bang the pan until the cookies spread out, producing jagged fault lines on the cookies’ surfaces and revealing gooey craters of melted chocolate. Then, you’ll return the cookies to the oven until the still-soft innards firm up.
Anyways, enough jabbering. You got 5 minutes? Want some cookies (I’m sure you do, because who doesn’t want cookies)? Then make these babies, and thank me later.
double chocolate tahini cookies (v/paleo)
- 100 g tahini
- 90 g honey
- 50 g unsweetened applesauce
- 125 g almond flour
- 30 g dutched cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chunks
- cocoa powder for rolling
- coarse sea salt for finishing
In a medium bowl, combine the tahini, honey, and unsweetened applesauce.
Add the almond flour, cocoa power, baking powder and salt. Mix to combine. Fold in the dark chocolate.
Chill the cookie dough in the freezer for 10 min to firm up a bit. At the same time, preheat the oven to 350°F.
Put some cocoa powder into a small bowl. Roll 1 inch balls of cookie dough in the cocoa powder, then place on a parchment lined baking sheet.
Flatten slightly, then bake for 10 minutes. After 10 minutes, take the pan out of the oven and bang it on a hard surface until the cookies flatten out. Return the pan to the oven and bake for 2-3 minutes more. Sprinkle with coarse sea salt and let cool for 10 minutes before devouring.
You can use any nut butter you want in these, not just tahini.