Do you miss chocolate chip peanut butter cookies? Well, with peanuts out-of-the-picture for many school kids (and adults), what can we do instead? Tahini to the rescue!
What is tahini? It’s sesame seed paste that is a great source of protein, healthy fats, and is reminiscent of peanut butter’s taste. With the 90% chocolate chunks and lower amount of maple syrup, this struck us a “healthy cookie” (i.e. not very sweet). Also, amaranth is a come-back grain (really a seed) after a rather sordid history of being banned because it was considered blasphemous (it also strengthened the people to fight against the invaders). Feel free to use chocolate with a lower percentage of cacao and a little more maple syrup, if desired, to fit your sweet tooth.
Prep time: 10 minutes
Cook time: 11 minutes
1/2 cup tahini
3 oz dark chocolate, chopped
1 cup amaranth flour (for extra protein; or use gluten-free flour of your choice)
3 tbsp gluten-free oats
1/3 cup maple syrup
1-2 tbsp water (if batter becomes too thick)
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp sea salt
Preheat oven to 350 degrees. In medium mixing bowl, combine tahini with maple syrup and vanilla. Then add in amaranth flour, gluten-free oats, cinnamon, and salt. Mix and then add chocolate chunks. If batter is too thick, add 1-2 tbsp of water or maple syrup (for those who want this sweeter). Scoop onto baking sheet lined with parchment paper. Bake 11 minutes. Cookies should be chewy and look underdone in the middle (they are vegan and perfectly safe to eat this way). Let set and cool for 10 minutes and then dig in!