SoCo Tahini Chocolate Chip Cookies
It may sound a little weird, but trust us — this is a great combination. The Date Tahini complements the chocolate chip cookie very well.
This is for the Food Processor Attachment only
Ingredients
- ¾ cup (180 ml) 6, 1oz packets tahini, SoCo Tahini & Dates
- ½ cup (120 ml) maple syrup
- ½ cup (120 ml) water
- 1½ cups (135 g) rolled oats
- 1½ cups (175 g) almond flour
- 2 teaspoons baking powder
- 1 cup (175 g) bittersweet chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper. Fit the Food Processor with the Multi-Use Blade.
- Place the SoCo Date Tahini, maple syrup and water into the Vitamix container in the order listed and secure the lid. Start the machine and process for 60 – 75 seconds. Add the rolled oats, almond flour, and baking powder and secure the lid. Start the machine and process for 10 seconds.
- Stop, remove the lid add the chocolate chips, scrape down the sides and bottom of the container. Secure the lid and process for another 10 seconds.
- Using 1/4 cup scoop, scoop the dough mixture onto the prepared sheet tray Chill in the refrigerator for 20–25 minutes.
- Once chilled, place the scooped cookie dough into the preheated oven. Bake for 15 minutes or until lightly golden brown. Remove from the oven and let cool to room temperature.
Chef's Notes
- Sesame and chocolate aren't often thought of as going together, but they complement each other very well in this cookie recipe.
We prefer maple syrup in this recipe, but date syrup can be used; however, the consistency will be different. - Alternatively, spelt and oat flour can be used in place of almond flour.
