Tahini Chocolate Chip Cookies

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These refined sugar-free cookies are no less decadent than their sugary predecessors. These cookies blend creamy tahini with luscious Just Date Syrup, and get a little extra texture from juicy medjool dates.  This recipe is inspired by Danielle Oron's famous tahini chocolate chip cookies

5 oz unsalted butter, room temperature

½ cup + 2 tbsp tahini, stirred well

1 scant cup Just Date Syrup

1 egg

¾ tsp pure vanilla extract

1 cup + 3 tbsp all purpose sifted flour

½ tsp baking powder

½ tsp baking soda

¾ tsp kosher salt

½ tsp ground cardamom

½ cup chopped juicy medjool dates (avoid very dried out)

¾ cup unsweetened chocolate circular wafers

In a stand mixer, blend butter, tahini, and date syrup for 5 minutes on medium speed, until light, fluffy, and creamy. Add egg & vanilla, and continue to blend for another 3 minutes. Combine flour, baking powder, baking soda, salt, and cardamom in a bowl. Mix well. Add flour mixture to wet ingredients, and blend on the lowest speed, until just combined. Fold in chopped medjool dates and chocolate wafers. Place mixture in the fridge until cold.

Preheat oven to 325. Place cookies on a silicone baking sheet. These will definitely spread, so leave room in between. I love big cookies, so I usually do about six to a pan. Bake for 10 minutes, then take the baking sheet out and bang it lightly on a wooden cutting board or countertop. The cookies should spread a bit and ripple, but not fall apart (an amazing tip from baking genius Sarah Kieffer!). Bake for another 3 minutes, and bang the pan again, this time a bit harder. Bake for about another 3 minutes, remove from the oven (maybe bang it again, just for fun!). Let cool for 10 minutes. The cookies will bake for about 14-16 minutes total, until the edges are golden brown.

Drizzle with a little extra Just Date Syrup and a very light sprinkle of maldon salt. 

Makes 12-16 cookies.