05 Jun Gluten-Free Chewy Tahini-Espresso Chocolate Chip Cookies

My dad is celiac and loves his sweets, so I created this Tahini-Espresso Chocolate chip cookie recipe for him for Father’s Day. It is a healthy alternative to the sugar-laden, processed foods sold in most supermarkets. It has a chewy texture and is infused with a little bit of cinnamon and lot of love!

Tahini is a paste made from ground sesame seeds. It is used in many middle eastern dishes and is widely available in most supermarkets in the aisle with nut butters. It is sweet, heavy and unctuous. This makes it grounding and nourishing for vata and for anyone suffering from a vata imbalance. It is high in healthy fats, nourishing to the nervous system and muscles. Additionally, since it is rich in calcium, it is great for supporting bone health.

Cinnamon is sweet and warming. It is balancing to vata and kapha. It stokes the digestive fire, promotes healthy circulation and is anti-diabetic. Studies show that cinnamon can help manage Type 2 diabetes by regulating the production of insulin, reducing insulin resistance by the body and reducing blood sugar levels. Why not sprinkle a little cinnamon in all your baked goods!

Preheat oven to 275⁰F
Line a baking sheet with parchment paper

Makes 20 cookies

Ingredients:
150 g Tahini Butter
2 egg yolks
150 g fine almond flour
125 g coconut sugar, finely ground
2 tablespoons Cocoa powder
½ teaspoon cinnamon
3 egg whites
½ cup chocolate espresso chunks (1 bar Endangered Species Espresso beans + 72% Dark Chocolate, chopped into chunks)

In a medium bowl, beat the tahini butter and egg yolks. Sift in the almond flour, coconut sugar, cocoa powder and cinnamon.

In a large bowl beat the egg whites until stiff peaks form. Fold in the tahini butter mixture, scraping from the bottom up about 50 strokes. The batter will be wet and sticky, so it is not the easiest to work with…but the end results will be worth it.

Add the chocolate chunks.

Drop 1 tablespoon of batter onto prepared cookie sheet. Swirl with back of spoon to make a round circle.

[Due to the nature of the batter being so wet and sticky, I must confess that I had to balance my desire for perfection with the desire to finish making the cookies! I promise, the final product will be delicious regardless of the symmetry of your cookies.]

Bake for 30 minutes, turning after 15.
Cool on pan for 10 minutes, then transfer to wire rack to cool completely.

Note: you must cook at low temperature and slowly, to ensure you don’t burn the almond flour.

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