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Quick & Easy Tahini Cookies (Paleo, Gluten-Free)

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I absolutely love these Quick & Easy Tahini Cookies. Slightly crunchy on the outside. Soft and chewy on the inside. Ridiculously tasty and easy to make. So, YES, you want to try them! They’re the perfect sweet treat.

Even more good news: the base recipe has only 5 ingredients. That’s right — just 5! If you like keeping sweets around the house, these are a great option. Whipping up a homemade batch of cookies has never been easier. Plus, great to give to the kids as a treat without getting them too hyped up on sugar.

Enjoy this one! I know I do.

Further Food Nutritionist Commentary:

Coconut sugar contains potassium, magnesium, and sodium, which are all essential for regulating your body’s water content as well as many heart, nerve, and muscle functions. Regular table sugar has a glycemic index (GI) of 65, while coconut sugar has a GI of 35. This is much closer to the GI of the sugar that’s naturally found in fruits, which is around 25.

By Anna Lee

Quick & Easy Tahini Cookies (Paleo, Gluten-Free)

  • Prep Time:10 Minutes
  • Cook Time:8-12 Minutes
  • Servings: 11

Ingredients

1 cup drippy tahini

1/2 cup coconut sugar

1 pasture-raised egg

1 teaspoon pure vanilla extract

1/2 cup sugar-free dark chocolate chips

Instructions

  1. Preheat oven to 350°F and line a cookie tray with parchment.
  2. Put tahini, sweetener, egg, and vanilla into a large bowl.  Beat together until smooth. Fold in chocolate chips.
  3. Roll dough into 10 to 12 balls.  Place on tray (I used 2 trays to spread them out more) and press down gently with a fork.
  4. Bake for 8-12 min, until just golden brown around the edges (see note below*). As soon as they come out of the oven, sprinkle top with some sea salt flakes if desired.
  5. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.
Preheat oven to 350°F and line a cookie tray with parchment. Put tahini, sweetener, egg, and vanilla into a large bowl.  Beat together until smooth. Fold in chocolate chips. Roll dough into 10 to 12 balls.  Place on tray (I used 2 trays to spread them out more) and press down gently with a fork. Bake for 8-12 min, until just golden brown around the edges (see note below*). As soon as they come out of the oven, sprinkle top with some sea salt flakes if desired. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling.

Nutrition Information

Per Serving: Calories: 230; Total Fat: 17 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 15 mg; Sodium: 10 mg; Potassium: 142 mg; Carbohydrate: 12 g; Fiber: 0 g; Sugars: 11 g; Protein: 6 g

Vitamin C: 0%; Vitamin A: 1%; Iron: 0%; Calcium: 0%

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Dr. Tara Weir Health Expert
Services provided:
* Instagram page featuring healthy recipes
* Wellness website including lifestyle blogs, healthy living tips & recipes
* Coaching

Area of Focus:
* Holistic health

How I work with my clients:
* Wellness website with blogs, wellness resources & recipes
* Option to receive email updates with healthy living tips
* Some opportunities for one-on-one coaching (email me to discuss)

Credentials:
BA (psychology)
BScH (Life Science)
MD (University of Toronto Medical School)
Family Medicine Residency plus additional training in internal medicine, psychotherapy, and coaching.
See https://www.drtarasunshine.com/ for complete bio.

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