Soft GingerBread Tahini Chocolate Chip Cookies

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Get ready to bake some delicious cookies! This recipe makes 14-16 cookies, perfect for sharing or enjoying all by yourself.

Soft GingerBread Tahini Chocolate Chip Cookies

Course Dessert


  • 1 flax “egg” 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water or you can use one regular egg
  • 1 cup of almond flour
  • 3/4 cup of tahini which is ground sesame seeds! or you can use cashew butter as a substitute
  • 1/4 cup of molasses
  • 1/4 cup of maple syrup
  • 1 teaspoon of ginger
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking soda
  • 1 cup of dark chocolate chips


  • To start, preheat your oven to 350°F. Begin by making the flax “egg” in a small bowl by mixing the ground flax seeds with water. Let it sit for a bit to thicken.
  • Next, in a medium-sized bowl, combine the almond flour, tahini, molasses, maple syrup, vanilla extract, flax “egg,” and baking soda. Once everything is mixed together, add in the dark chocolate chips and stir until they’re evenly distributed.
  • Now, it’s time to form your cookie dough into 14 cookies. Place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 9-11 minutes until they’re golden brown.
  • Once they’re done baking, take them out of the oven and let them cool for a bit. Then, grab a cookie (or two) and enjoy the deliciousness! These cookies are perfect for any time of day.

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