Tahini Almond Butter Chocolate-Dipped Cookies
Though I am always happy to see my kids in the kitchen, sometimes every foray at the stove seems to involve sugar, butter, and chocolate frosting. I’m all for homemade treats, but when it starts to look like a bakery in my pantry, the dietitian in me starts to hyperventilate.
Over the years, I’ve attempted to nudge my kids in a healthier direction, handing them a whole grain bread recipe, for example, or suggesting they make dinner instead of donuts. While such efforts have historically fallen on deaf ears, my daughter Rosie has been known to experiment with more wholesome baking. That’s where today’s recipe comes in.
When she baked her first delicious batch and reported that they were “healthy”, I was skeptical. Turns out she was right. The entire bowl has just 1/4 cup of maple syrup and is so full of good-for-you ingredients, the cookies are a better bet than most store-bought granola bars or energy bites. Most impressive of all, though, is that the recipe is from the Lemons Worth Lovin’, a food blog written by Rosie’s 16-year-old school mate.
With the original recipe in hand, I did what I nearly always do when it comes to baking: I tinkered. In addition to almond butter, I added tahini to the mix, an ingredient that is notable for its distinctive flavor and calcium content. And instead of stirring chocolate into the dough, I melted it down and used it as a dramatic chocolate dip for the finished cookies. The result remains a wholesome cookie and one I am happy to have in my pantry any day of the week.
Tahini Almond Butter Chocolate-Dunked Cookies
Stir together almond butter and flour, chia seeds, tahini, and maple syrup and you've got the makings for a cookie wholesome enough to qualify as a healthy snack. Dunk in the darkest chocolate you can get your hands on and it makes a decadent-tasting treat. If you want to skip the chocolate dip, add 1/4 cup dark chocolate chips to the batter instead, roll into balls, and flatten with the palm of your hand instead of a fork (it will make a few extra cookies done this way).
- 1/4 cup almond butter
- 1/4 cup tahini
- 2 cups almond flour
- 2 tablespoons chia seeds
- 1/4 cup pure maple syrup
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 3 ounces bittersweet chocolate (or 1/2 cup dark chocolate chips)
Preheat oven to 350 degrees F. Cover a large baking sheet with a silicone baking mat or parchment paper.
Put all of the ingredients except the chocolate into a medium bowl and stir until smooth. Form the dough into 12 balls that are about 1-inch in diameter, rolling them between your palms. Space on the baking sheet and use the tines of a fork to press down firmly (alternatively press down with the palm of your hand).
Bake until the cookies darken slightly and are cooked through, 9 minutes.
Chop the chocolate into small pieces and put into a small, microwave-safe bowl (no need to chop if using chocolate chips). Cook on high in the microwave for 30 seconds, stir, and continue to cook in 30-second bursts, stirring after each one, until melted. Dunk one half of each cookie into the chocolate and let cool on the baking sheet. Store in a covered container.
Adapted from the Almond Butter Chocolate Chunk Cookies recipe on Lemons Worth Lovin’.