Tahini Carob Chip Cookies (dairy-free, gluten-free, refined cane sugar-free, egg free, vegan)

Remember those chewy, nutty peanut butter cookies from our younger days? These are very reminiscent of those but are healthy and so easy with just five ingredients. Feel free to substitute any nut or seed butter you can use such as sunflower or pepitas.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Put in your food processor:

  • 1 cup tahini (or any nut or seed butter), use a thicker tahini rather than a runny thin one or your cookies will not come out chewy
  • 1 cup date sugar
  • 4 tablespoons of aguafava (or 1 egg if you can use eggs)
  • 1 teaspoon of vanilla

Process until smooth and then remove from food processor into medium bowl and stir in 1/2 to 1 cup of unsweetened carob or chocolate chips. Scoop by tablespoon onto prepared cookie sheet, flatten with fork (or spatula) and bake for 10-15 minutes depending on the size of your cookies. You want them crispy on the outside but chewy in the middle so when the middle is set and the outside browned, they are done. Makes 10-15 cookies.

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