A lot has changed in the last year of my life; I graduated from college, got my first job, moved away from home (halfway across the country), leased my first apartment with my boyfriend, and ate and photographed my way through far too many smoothie bowls. It’s been stressful, for certain, but it’s incredible to look back at how different my life was last year at this time.
Through all of the changes and adjustments to life in the real world, I’ve had less time than I’d like to actually cook meals. Most nights, it’s a mashup of whatever dwindling produce I have, typically roasted potatoes with some kind of legume and avocado, and it’s certainly not “insta-worthy”.
A few months ago, I discovered the magic that is tahini, and it has officially taken a #1 place in my heart. I’m addicted. I use it as a dip for roasted veggies, mix it with lemon, olive oil, salt & pepper for a quick dressing, mix it with mashed avocado (so good!) and consume it in just about any way I can. It’s a quick fix to make my boring meals slightly more exciting, and when I don’t get to cooking dinner until 8 or 9 PM, it’s the easiest way to get a bit of extra fat to help fill me up.
Although my uses for tahini are 99% savory, I’ve really been wanting to try it in a baked good. Enter these tahini chocolate chip cookies. Slightly nutty, subtly sweet and perfectly chewy, these are the type of cookie you can easily inhale 3 or 4 of without feeling like you’re overdoing it. (Okay, maybe that’s just me.)
Why cookie bars, you ask? To give you an honest answer, I was planning on making these into regular cookies. When I made the dough, I thought the recipe was going to be a total fail (be warned: it appears weirdly greasy), so I just threw them into a pan and hoped for the best. Lucky for me, they looked about 20x better out of the oven AND they actually tasted amazing. Sure, you could make these into regular cookies, but I prefer chewy cookies, and baking them in bar form is the best way to achieve that.
Pro tip: Crumble these up to top vegan ice cream or a chocolate smoothie bowl. Like I said before, they’re not too sweet, and they make an excellent topping!
- 4 tbsp vegan butter
- 1/2 cup tahini
- 1/4 cup maple syrup
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 cup all purpose gluten free flour
- 1/2 cup almond flour
- 1 tbsp potato starch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup vegan chocolate chips (we use Enjoy Life)
- Preheat oven to 350 F and line an 8x8 pan with parchment paper.
- In a mixing bowl, cream vegan butter, tahini, maple syrup, sugar & vanilla until smooth and creamy.
- Sift dry ingredients in separate bowl, and slowly pour into wet mixture while mixing at low-medium speed.
- Gently fold in chocolate chips.
- Bake for 15-18 minutes, or until slightly browned.
- Let cool for 5 mins in pan, and then transfer to cooling rack.
- Let cool completely before slicing into squares.
- Store in airtight container for 1 week.