I struggled with what to call this one. I’m obsessed with this recipe and felt like no matter what, the title wouldn’t do it justice. This cookie recipe uses nut butters instead of butter, but other than that it’s a traditional cookie. I was trying to find the right description to get across that this one difference is HUGE but that this cookie tastes like a “normal cookie” (not some “health” cookie with a totally different texture or flavor) that anyone will love. They are a little chewier on the inside, but in the best way possible.
Buckwheat, miso, flaky sea salt, and light brown sugar add in a nutty dimension and salty flavor to contrast the sweetness without being overpowering. This recipe is inspired from Food 52, although I have changed it A LOT by this point by adding in those flavors and changing ratios. I also found that adding cashew butter in addition to tahini was key to a better texture. Tahini can vary a bit, but most of the tahini I found was on the thinner side. Cashew butter is creamier and thicker, which helped the cookie a lot.
As far as the process, it’s pretty much your normal cookie method. Cream the “butter” and sugar. Add eggs, vanilla, etc. Add in the dry ingredients. Then stir in chocolate. Letting the dough sit in the fridge for at least an hour (or overnight) helps with the final texture as well, so don’t skip this step!! Seriously. Be patient. You can do it.
Buckwheat Tahini Chocolate Chip Cookies (no butter!)
In “wet” bowl:
- 4 ounces (113g) tahini
- 4 ounces (113g) cashew butter
- 3/4 cup (150g) sugar
- 3/4 cup (150g) light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 tablespoon white miso
In “dry” bowl:
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cup (154g) all purpose flour
- 1/4 cup (28g) buckwheat flour, If you can’t find buckwheat flour, just sub for whole wheat or all purpose.
- 4 ounces semi-sweet or dark chocolate chunks or chips, (I like Guittard chocolate bars or wafers- essentially gigantic chocolate chips)
- Flaky sea salt, for topping (I like Maldon)
- Cream tahini and cashew butter with sugars for about 3 minutes using a standing mixer with the paddle attachment or a handheld mixer. Make sure the tahini and cashew butter are well stirred before using (if using a new batch of tahini, I’ll add the whole jar in the tahini, use my mixer to stir it up and then pour back into the jar).
- Add in eggs, one at a time, while beating to incorporate. Add in vanilla and miso.
- Combine all dry ingredients (flour, baking powder, baking soda, salt) into a separate bowl. Add dry ingredients into the egg/sugar mixture gradually with mixer runner.
- Stir in chocolate chips/chunks.
- Refrigerate for at least hour, up to overnight.
- Preheat oven to 375.
- Scoop into balls that are around 2 tablespoons big. Gently flatten out just a bit with your palm. Option to sprinkle flaky sea salt here!
- Bake 11-12 minutes. As soon as you remove from the oven, bang the pan on the counter to flatten the cookies and create crevices. 11 minutes will be chewier, 12 minutes crispier. They will still be quite soft when you pull them out and slightly golden on bottom.