Tahini, Chocolate and Figs oh my!
These Tahini Chocolate Chip and Fig cookies have become a favorite in our home. I love these cookies for many reason - they're flourless, vegan, made without refined sugars and they are delicious. Plus a hefty dose of cinnamon and a generous pinch of cardamom enhances the nutty, tahini flavor.
Tahini is to sesame seeds what peanuts are to peanut butter. Most often you find tahini used in hummus and is most often associated with Eastern Mediterranean cuisine. Sesame seeds are around 20% protein by weight making them higher in protein than other seeds or nuts.
Tahini is also a delicious way to get your B Vitamins like Thiamine, along with other minerals including magnesium, copper, phosphorus, manganese, iron and zinc.
And in case you're still not convinced, tahini has also been shown to regulate blood pressure, lower cholesterol and, for you ladies, it can help to balance your hormones.
Aside from the typical savory dishes, I really enjoy using tahini in these Tahini, Chocolate Chip, and Fig Cookies.
Tahini, Chocolate Chip and Fig Cookies
- 1/4 cup drippy Tahini
- 1/4 cup drippy Almond butter (use tahini for full tahini flavor)
- 1/2 cup real maple syrup (pancake syrup is no bueno)
- 1 Tablespoon cinnamon
- 1/2 teaspoon cardamom
- pinch of pink himalayan salt
- 1 cup almond flour
- 2 cups gluten free rolled oats
- *optional - 1/3 cup chopped unsweetened chocolate (I like this brand)
- *optional - 4 dried figs; chopped
Preheat the oven to 350°F, then line a baking tray with parchment paper.
In a large mixing bowl, stir together ingredients in the order listed above. The batter with be thick and a bit sticky. Scoop dough (about the size of a golf ball, but not round, so give them a smush) onto the parchment paper. Bake for 10-12 minutes. The cookies will continue to bake and firm up once out of the oven.