It feels like I grew up in the kitchen. Whether that was making German Kuchen (cake) with Oma, homemade pies with dad, dinners with mom, cookies with grandma, or eventually meals all on my own. I viewed the kitchen as a place to play, experiment, stir, learn and of course eat! And I still do.
This is my first month participating in Recipe Redux, a healthy food blogging challenge. For April, we’re supposed to use treasured cookware. When my grandma passed away four years ago, we lost not only a loving woman and family member, but also an amazing cook and baker.
I have fond memories helping her in the kitchen, so it means a lot that my sister and I inherited her bakeware, cookware, mixing bowls and utensils. While I adore my pink stand mixer, I also love to mix doughs and batters in grandma’s old and coveted mixing bowls, using the same spoons that made countless dozens of cookies. Every time I use these items, it feels like grandma is right there in the kitchen with me, guiding me to bake the best cookies.
In the spirit of Grandma, and this month’s theme, I wanted to make something she probably had memorized, using her bowls and spoons, but with a healthy twist to it.
Instead of classic chocolate chip cookies, loaded with fats, sugars and white flour, I opted for a healthier but still completely satisfying version. This vegan recipe uses tahini, which is the paste that results from grinding sesame seeds. It imparts a subtle yet mature flavor to a childhood favorite. The small amount of brown sugar, plus pure maple syrup, make these just sweet enough without inducing cavities. Coconut oil and water replace the butter and eggs, reducing the fat content overall. And the whole wheat pastry flour increases the amount of fiber, without sacrificing the cookie texture we all know and love.
Break out your hand-me-down mixing bowls, whip up a batch of these healthier cookies, and let the magic that is baking take you away to your happy place :)
Healthier Tahini Chocolate Chip Cookies, inspired by Hell Yeah It’s Vegan
Makes 20 cookies
- 2/3 C tahini
- 1/2 C brown sugar
- 1/4 C pure maple syrup
- 1/4 C coconut oil, melted and cooled
- 1/4 C water
- 1/2 tsp vanilla
- 1 1/2 C whole wheat pastry flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3/4 semi-sweet chocolate chips
Preheat oven to 375. Line two cookie sheets with parchment; set aside.
In a large mixing bowl, cream together tahini, sugar, maple syrup and coconut oil. Stir in water and vanilla.
In a separate, small bowl, mix together flour, baking soda and salt.
Without over mixing, stir flour into the wet mixture, a little at a time, until all is incorporated. Stir in the chocolate chips.
Using an ice cream scoop, place balls of cookie dough onto prepared sheets. Press the tops down to flatten them out a bit – these cookies will barely spread as they bake.
Bake in the oven for 10 minutes (not longer!). Remove and allow to cool on their sheets for 5 minutes before transferring to cooling racks to cool completely.
Enjoy this healthy take on a favorite classic…the edges will be crunchy while the interiors are soft and delicious!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy! Click on the below frog link to view other posts featuring this month’s theme! (Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)