Salted Tahini Chocolate Chip (Lactation) Cookies
a Savored Grace original
Makes 5 dozen
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup tahini, well stirred
- ¼ cup raw honey
- 1½ tsp. vanilla extract
- 2 flax eggs (2 tbsp. freshly ground flax pureed with ½ cup water)
- ¾ cup finely ground almond meal
- ½ cup all-purpose flour
- ¾ cup oat flour (ground from ¾ old-fashioned oats)
- ½ cup coconut sugar
- ½ tsp. salt
- ¼ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. cinnamon
- ½ tsp. fenugreek powder* (optional, about 2 600mg capsules, emptied)
- 1½ cups old-fashioned oats
- 1 cup semisweet chocolate chips or a mix of semisweet and bittersweet chocolate
- flaky sea salt (optional)
- sesame seeds (optional)
Instructions
- Preheat oven to 375°. Line two baking sheets with Silpats or parchment.
- Beat the butter and tahini together until smooth and creamy. Beat in the flax eggs, honey, and vanilla until very creamy, about 2 minutes.
- In a separate bowl, whisk together almond meal, flour, oat flour, coconut sugar, salt, baking soda, baking powder, and cinnamon. (Also add fenugreek*, if using.) Add this mixture to the tahini mixture and stir until combined.
- Stir in the whole oats and chocolate chips.
- Scoop the dough by teaspoons onto the prepared cookie sheets. Press down slightly to flatten. Sprinkle the tops with flaky salt and/or sesame seeds.
- Bake for 8–9 minutes, until puffed and set. Cool for 5 minutes on the sheet before removing to a wire cooling rack.
Notes
*Fenugreek powder tastes a lot like maple syrup, and in large doses has been known to increase milk production in nursing moms. It works well in these cookies, but does have an aftertaste, so go cautiously.
