Buckwheat Tahini Chocolate Chip Cookies (no butter!)
Inspired by Food 52Difficulty Level: 2
Ingredients
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.
Other:
- 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)
Instructions
- 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.
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