Hello again loves!
BACK WITH MORE DELICIOUSNESS (DUH!) FROM MY KITCH TO YOURS.
I’ve been having a lot of fun lately experimenting with paleo flours, mostly almond & coconut flour! The texture they bring to cookies & baked treats is incomparable to any other type of flour I’m used to baking with, whether it be oat, spelt, chickpea, brown rice or gluten-free all purpose flour. There’s just something about the light & airy texture & the way the cookies crisp up on the outside but stay perfectly chewy & cloudy on the inside. SAFE TO SAY I AM OBSESSED!!!!
If you haven’t already, you’ll definitely want to try the almond flour cookies I made last week. Here’s the recipe if you’re feeling them: The Chewiest Almond Flour Cookies On This Planet!
And then, you’ll want to try THESE! Or well, you’ll probably want to try these first since I’m about to reveal the recipe & you’re already here, ya know… but seriously, these remind me of those almond flour cookies IN ALL THE BEST POSSIBLE WAYS!
GUYS… these cookies are so chewy, scrumptious & delicious! They’re perfectly golden brown & crisp on the outside & then… you bite into them & you go to heaven… they’re soft as a cloud!
They’re vegan, paleo, gluten & grain-free, dairy, egg & refined sugar free! I used Bob’s Red Mill paleo flour, which is a blend of coconut, almond, tapioca & arrowroot starch & it creates the most delicious, light, airy & crumbly cookie in the world! If you don’t have this flour, WORRY NOT… you can still make these cookies! I’ll tell you how to substitute for it.
The natural sweetness of the maple syrup complements the tahini so well… you will be TAHINI-struck!
Tahini is made from the whole sesame seed & is rich in phosphorus, magnesium, potassium & iron, B vitamins, vitamin E, antioxidants & calcium. It’s a great source of plant protein, boosts energy, lowers bad cholesterol & blood pressure, contains anti-inflammatory properties, supports bone health & promotes healthy digestion. I used it instead of using almond or cashew butter to change things up a bit, but you can totally use any nut butter of your choice to flavour these to your liking: coconut, almond, cashew, hazelnut or sunflower seed butter!
- 1/3 cup organic fair-trade tahini
- 1/3 cup pure organic maple syrup
- 2 tbsp. organic coconut oil
- 2 tbsp. unsweetened vanilla almond milk (or any other plant-based milk of your choice)
- 1.5 cups Bob’s Red Mill Paleo flour (I recommend starting with 1 cup & adding more as necessary based on the consistency & texture of the batter. Keep in mind that this will be a sticky batter!)
- I haven’t used a substitute before, but since the Bob’s Red Mill flour is made up mainly of almond & coconut flour, I’d recommend subbing for 3/4 cup almond flour & 3/4 cup coconut flour & then adding more of either one if you think you need it based on the texture of the batter. If the batter seems too watery/sticky, you’ll want to add more almond flour (because coconut flour is more absorbent). If the batter seems too thick or dense, add more coconut flour. If you happen to use a substitute for these babies, let me know how it turns out in the comments below!
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. pure organic vanilla extract
- A pinch of sea salt
- TOPPINGS: Organic chia seeds
- Preheat your oven to 350F & line 1-2 baking sheets with parchment paper. These cookies will spread during baking so keep that in mind.
- Add all your ingredients to a large mixing bowl & mix with a wooden spoon or spatula until fully combined & incorporated. The batter will be sticky – it’s normal! That’s how you get the chew baby!
- If you find the batter is too dry, add some more almond milk.
- If you find the batter is too sticky/wet, add more flour (according to instructions above).
- Roll the babes into balls & place them on the parchment-lined baking sheet(s). Flatten them with your fingers or make a criss-cross design in them with the back of a fork. I recommend wetting your hands in between every 2-3 cookies to prevent the batter from sticking to your hands & getting messy.
- Sprinkle with some chia seeds before baking.
- Bake the babes for 10-12 minutes at 350F. Let cool for about 5 minutes so they can finish firming up.
- ENJOY! 🙂