5-Ingredient Tahini (or Almond Butter or Peanut Butter) Cookies
My 18-month-old twins are obsessed with almond butter, and love to “help” me bake cookies, so I was thrilled to stumble across a super simple, 3-ingredient almond butter cookie on the blog Skinny Taste. The flourless cookies were a hit with my whole family (especially the grownups!) For the next batch, I threw in some dark chocolate chips, swapped the almond butter for tahini, and sprinkled sea salt on top. Crumbly yet creamy, with just the right balance of bitter, salty, and sweet, these cookies were so good they disappeared within a few hours. They would be delicious with peanut butter too.
1 cup tahini, almond butter, or all-natural peanut butter
6 tablespoons raw turbinado sugar, or brown sugar
1 egg
¼ cup dark chocolate chips (at least 70% cocoa content)
Fine or flaky sea salt, for sprinkling
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, cream together tahini and sugar. Stir in egg until smooth. Add chocolate chips.
- Scoop heaping tablespoonfuls of dough onto prepared baking sheet, around an inch apart. Flatten with fork or the palm of your hand. Sprinkle generously with sea salt.
- Bake for 10-12 minutes, until bottoms and edges just begin to turn golden brown. Let cool completely on baking sheet (these cookies crumble easily, so don’t remove too soon.)
- Remove carefully with spatula, and serve right away, or store in airtight container at room temperature.
Yields around 13 cookies
Baker Without Borders 