If you're skeptical about using tahini in cookies, this recipe will change your mind! The earthy nutty flavor from tahini pairs nicely with the rich cacao and sweet chopped dates. The texture is perfectly chewy too!

Recipe

Ingredients

• 1 cup unsalted tahini (if tahini is stiff, add 1 tsp melted coconut oil to loosen it up)

• 2 tsp vanilla extract

• 2 eggs

• 1 cup coconut sugar

• 2/3 cup GF oat flour

• 1/2 tsp sea salt

• 1 tsp baking soda

• 3 tbsp cacao powder

• 1/2 cup dark chocolate chips

• 2-3 dates, chopped

How To

• Preheat oven to 375 F

• Stir together all the ingredients, except the cacao powder, chocolate chips, and dates.

• Divide the batter equally in two separate bowls. To one bowl, add the cacao powder, chocolate chips, and dates. Mix until chocolate dough forms.

• Fold in the chocolate dough into the tahini batter, careful not to over-mix so batter is somewhat marbled.

• Refrigerate batter for about 20 minutes.

• Using a cookie scoop, spoon into mounds on lined cookie sheet.

• Bake for about 8 minutes for a chewier cookie, more for a crispier cookie.

• Let cool on cookie sheet for at least 5 minutes before transferring to cooling rack.