Maple tahini chocolate chip cookies (GF, V)
What offers more classic nostalgia in one bite than chocolate chip cookies? Emotional eating—not helpful. But on the same token, there is much room for gratitude for all the meaningful feelings and memories conjured up by special foods. When it comes to these delectable cookies, you don’t need to have memories of this exact recipe for childhood memories to enfold you alongside the wafting aroma from the oven, warm with melting dark chocolate and vanilla notes.
Chef F and I baked (and ate) these cookies together, and I hung on to every minute of it—not in a sticky way, like glue, I hope, but like a fuzzy, tight hug. This week was a good one, but with summer coming to a close and another uncertain school year upon us, there are an awful lot of moments where I’m swimming in pensiveness. This week, out of the blue(ish), I was struck by this deep sadness over something that should also be celebrated—Felix growing up. He’s thriving, and it’s a joy to witness and be a part of. At seven, on the cusp of turning eight, he’s reveling in chess, playing (and winning against) veteran enthusiasts up to ten times his age and then some. He’s been showing an avid interest in woodworking, is a daredevil on his bike, is taking an interest in weights, and tallies up dart scores faster than I.
Some times it’s just so hard to trust myself to keep thriving too, alongside our boy/buddy and on my own.
Some times I can’t even remember with confidence if I ever flourished, pre-Felix, as just me. I shared these thoughts with a friend, and she reminded me to lean into seeing my baby less as the small peanut he was, and more as the marvel he is becoming. Her words brought a lightness to my spirit, and a balance to seeing and enjoying who we each are, right now…and also, delight for baking cookies.
Gluten-free, vegan, with a divine touch of maple, these cookies will add a bit of actual wholesomeness to wholesomely chocolate-chip cookie style nostalgia. They are easy to make in one bowl, and freeze well (as if you’ll really need to freeze them!). Despite being absolutely scrumptious, they satisfy perfectly with just one cookie…maybe two. ;) Not being loaded with butter and sugar, they don’t trigger those addictive cravings.
Right now—and I say ‘right now’ because tastes change with the seasons—these are my favorite homemade cookies…and my favorite cookie dough. Honestly, I’m really not a cookie dough fan. Even healthy chickpea versions don’t tempt me in the slightest; I’d rather have the components, deconstructed. But those subtle notes of maple…I can finally understand what it means to lick the bowl clean. Enjoy!
Maple tahini chocolate chip cookies (GF, V)
Yield: 1 dozen cookies
½ Cup tahini
1/2 Cup maple syrup
1/4 Cup coconut sugar (or granulated alternative of choice)
1 chia egg (1 Tablespoon chia seeds in 2.5 Tablespoons water)
1 Teaspoon vanilla extract
½ Cup quinoa flour (or gluten free flour blend)
¾ Cup almond flour
¾ Teaspoon baking soda
Pinch sea salt
½ Cup dark chocolate chips or chunks
Preheat the oven to 350ºF. Line a baking sheet with parchment or silpat and set aside.
In a mixing bowl, stir together the tahini, syrup and sugar until smooth. Add in chia egg and vanilla. Add the dry ingredients and stir to form a dough. Fold in the chocolate chips.
Spoon the dough onto the baking sheet, 1-2 inches apart.
Bake for 12 minutes until the tops are turning golden brown. Allow 5 minutes to cool. Enjoy!