Can you use tahini in cookies?

Yes, tahini, a Mediterranean sesame paste, is a terrific substitute for peanut butter because of its wonderful nutty flavor.

What happens when you eat tahini every day?

In conclusion, if tahini is eaten in moderation and as part of a varied, well-balanced diet, it can be a part of a healthy diet. Because of its nutritional advantages, it's a great addition for people looking for plant-based protein, heart health, and bone support.

What does tahini taste like in baking?

Although tahini looks like real peanut butter, it isn't naturally sweet like nut butters. It contains a hint of bitterness along with the earthy, nutty flavor of sesame seeds.

Can tahini replace oil in baking?

Tahini can be used in place of butter or oil in cakes, cookies, and brownies to give your baked goods a distinct flavor and a soft texture. It is particularly effective in vegan baking, where it provides richness and moisture without the use of dairy or eggs.

Are tahini chocolate chip cookies healthier?

They're even a wonderful cookie option for someone who is blood sugar conscious because they have a high cocoa content and minimal amounts of flour and sugar.

Brown Butter Tahini Chocolate Chip Cookie: A Refined Take

Description

Experience a refined twist on the classic Tahini Chocolate Chip Cookie, made with rich brown butter, nutty tahini, and perfectly balanced sweetness!

Ingredients

Scale

2¼ cups (280g) all-purpose flour

1 cup (226g) unsalted butter

⅓ cup (80g) tahini paste

1½ cups (300g) granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 teaspoon baking sod

1 teaspoon kosher salt

2 cups (340g) high-quality dark chocolate chips or chopped chocolate

½ teaspoon pure almond extract (optional, adds depth)

Flaky sea salt for finishing

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Instructions

Brown the Butter:

Place butter in a saucepan over medium heat.
Cook until butter turns golden brown and smells nutty (about 5-7 minutes).
Transfer to a heat-safe bowl and let cool completely.

Mix Dry Ingredients:

Whisk together flour, baking soda, and kosher salt.
Set aside.

Create Cookie Dough:

Beat cooled brown butter, tahini, and sugar until very light and fluffy (4-5 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and almond extract if using.
Gradually add dry ingredients until just combined.
Fold in chocolate chips.

Chill:

Cover dough and refrigerate for at least 2 hours or overnight.
Chilling is crucial for this tahini chocolate chip cookie to develop flavor.

Bake:

Preheat oven to 350°F (175°C).
Scoop 2 tablespoon portions onto lined baking sheets.
Sprinkle with flaky sea salt.
Bake for 11-13 minutes until edges are lightly golden.

Notes

Dough can be refrigerated for up to 3 days.

Frozen dough balls last up to 3 months.

Baked cookies stay fresh for up to 5 days in an airtight container.

Refresh slightly stale cookies in a 300°F oven for 3-4 minutes.

Prep Time: 25 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 235
Sugar: 19g
Sodium: 828 mg
Fat: 12g
Carbohydrates: 30g
Fiber: 1.5g
Protein: 3g
Cholesterol: 36 mg