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Sweet Potato Tahini Cookies
Indulge in these healthy Tahini Chocolate Chip Cookies for a guilt-free dessert or snack! Made with simple ingredients and ready in 15 minutes, they are the perfect easy any-time treat. This recipe is also in my cookbook, Sweet Potato Soul.
Servings: 8
Ingredients
- ½ cups tahini stirred well until smooth
- ¼ cup maple syrup
- 2 tbsp peeled and shredded raw sweet potato shredded with a fine grater
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- ¾ cup quick cooking oats
- ½ cup chopped pecans or chopped walnuts or almonds
- 2 tbsp vegan chocolate chips
- 1/4 tsp fine sea salt
- Maldon sea salt for topping optional
Instructions
- Preheat the oven the 350°F and line a large cookie sheet with parchment paper or a silicone baking mat.
- Mix the tahini, maple syrup, shredded sweet potato, vanilla, and cinnamon in a mixing bowl until well combined.
- Add the oats, pecans, chocolate chips, and sea salt to the mixing bowl. Mix well until thoroughly combined. The batter will be sticky and tacky, and that's ok.
- Dampen your hands with water and scoop 2 or 3 tablespoons of the dough into the palm of your hand. Form the dough into a tight ball. Place the dough ball onto the cookie sheet. Repeat with the remaining cookie dough, re-dampening your hands as needed to prevent the batter from sticking.
- Gently press the cookies down with your hands until flattened into 1/2-inch thick cookies, continuing to dampen your hands as needed to prevent sticking. Sprinkle a few Maldon sea salt flakes onto the top of each cookie.
- Bake the cookies for 13 minutes, or until they are fragrant, don't look as shiny, and the tops turn golden brown.
- Remove the cookie tray from the oven and place on a wire cooling rack. Cool the cookies on the tray for at least 10 minutes before moving directly to the cooling rack to cool to room temperature. The cookies will firm up as they cool; they will still be soft when they are hot.
Notes
Storage Directions
- Storage: Allow cookies to cool to room temperature before transferring them to an airtight container, separated by sheets of parchment paper to prevent sticking. Store in a cool, dry place for 3-5 days.
- Refrigeration: To extend the shelf life, store cooled cookies in an airtight container in the refrigerator for up to one week.
- Freezing: Place cooled cookies in a single layer on a prepared baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe container, separated with layers of parchment paper to keep them from sticking for up to 3 months.
- Thawing: Allow frozen cookies to thaw at room temperature for 15-30 minutes until softened. If desired, microwave them for a few seconds to warm them.
- Stir tahini well. Before you measure the tahini, stir it well so it has an even texture. This will prevent the amount you add to the cookie dough from being too oily and make a consistent texture.
- Finely grate sweet potato. Use a fine grater to shred the peeled sweet potato into small, uniform pieces. This will help the sweet potato blend seamlessly into the dough.
- Use damp hands to shape the dough. The dough will be sticky, so dampening your hands with water before forming it into balls and flattening it on the baking sheet is key! It makes the dough easier to handle.
- Cool completely. While it can be tempting to eat the cookies as soon as they’re done, it’s worth the wait to let them cool. The cool time is essential to help the cookies firm up and set properly for the best texture.