Tahini Brownie Cookies for the Chocolate Fiends
LOVE OR LUST?
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I THINK IT'S BOTH
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LOVE OR LUST? 〰️ I THINK IT'S BOTH 〰️
This is a modification of an incredible brownie recipe from Dishing Out Health here. Tahini naturally helps negate some sugar overload + I’ve added chocolate protein powder to help make these starchier (for transforming brownies to cookies) which also helps to downplay the blood sugar jolt.
I’ve made the original recipe so many times that I frankly wore myself out and was fed up with all of the cutting of these delicious, fudgy and bold brownies. So here is a no-cutting-required, brownie cookie recipe with added protein powder to curb your glucose. These feel too bad to be good, but alas, maybe that’s the whole reason I keep coming back to these.
INGREDIENTS
12 oz chocolate tahini, well-stirred (I use a full jar of Soom Foods, Chocolate Sea Salt tahini ) or sub creamy cashew butter
1/2 cup pure maple syrup
2 large eggs
1 tsp vanilla extract
1/3 cup cocoa powder
1/3 cup chocolate protein powder
1 tsp baking powder
1/4 tsp kosher salt
10-12oz, 1 bag of chocolate chips (dark, milk chocolate, whatever you prefer) or sub with raw, chopped walnuts
DIRECTIONS
In a large bowl, combine tahini, maple syrup, eggs, and vanilla extract; whisk to combine.
Add cocoa powder, protein powder, baking powder, and salt; use a wooden spoon or silicone spatula to stir until the mixture is smooth.
Fold in chocolate chips (or walnuts).
Using an ice cream scoop or large spoon, divide the batter up into individual balls for chilling (yields about 12 large cookies). Freezing this dough is a must! Cover the dough balls and freeze for at least 1 hour, or refrigerate for at least 3 hours (keeping a few of these cookie dough balls in the freezer around the clock is ideal for week night desserts at home, just bake and enjoy).
After the dough has chilled, preheat oven to 350ºF and line your largest baking pan with parchment paper.
Bake for 24 to 26 minutes. Sprinkle each cookie with flaky salt right after pulling them out of the oven.
Let these brownie cookies cool completely on the pan. Beware that if you start eating these while they’re still warm (because you’ll want to) they will be very soft, malleable, and gooey until they truly cool completely, so handle with care!