Maple tahini chocolate chip cookies (GF, V)

What offers more classic nostalgia in one bite than chocolate chip cookies? Please know, I’m not advocating for emotional here. Goodness knows I’ve had enough hangups and hurdles when it comes to body image, food rewards, diet culture, etc. But on the same token, there is much room for gratitude for all the meaningful feelings and memories conjured up by special foods. When it comes to these delectable cookies, you don’t need to have memories of this exact recipe for childhood memories to enfold you alongside the wafting aroma from the oven, warm with melting dark chocolate and vanilla notes.

When he was small, Chef F and I baked (and ate) these cookies together many times. We still do, though more often I’m the one doing the baking, now for him and his friends. I still hang on to every minute of every memory I can—not in a sticky way, like glue, but channeling a fuzzy, tight hug.

This post is actually a repost. I’ve been trying to ever so slowly clean up this blog, going back through old posts. Full disclosure, I messed up and had to make a copy in order to restore the original post. Now we’ve got a mish-mash of both. Funnily, though, I first wrote this with summer coming to a close, several years ago. Today is Felix’s second day of 5th grade.

What I was ruminating on then was the awful lot of moments where I’m swimming in pensiveness. I wrote: This week, out of the blue(ish), I was struck by this deep sadness over something that should also be celebrated—Felix growing up. He’s thriving, and it’s a joy to witness and be a part of. At seven, on the cusp of turning eight, he’s reveling in chess, playing (and winning against) veteran enthusiasts up to ten times his age and then some. He’s been showing an avid interest in woodworking, is a daredevil on his bike, is taking an interest in weights, and tallies up dart scores faster than I.

I said then, some times it’s just so hard to trust myself to keep thriving too, alongside our boy/buddy and on my own. Some times I can’t even remember with confidence if I ever flourished, pre-Felix, as just me. I shared these thoughts with a friend, and she reminded me to lean into seeing my baby less as the small peanut he was, and more as the marvel he is becoming. Her words brought a lightness to my spirit, and a balance to seeing and enjoying who we each are, right now…and also, delight for baking cookies.

Gluten-free, vegan, with a divine touch of maple, these cookies will add a bit of actual wholesomeness to wholesomely chocolate-chip cookie style nostalgia. They are easy to make in one bowl, and freeze well (as if you’ll really need to freeze them!). Despite being absolutely scrumptious, they satisfy perfectly with just one cookie…maybe two. ;) Not being loaded with butter and sugar, they don’t trigger those addictive cravings.

Here we are with my boy having catapulted to the cusp of turning 11, and these are still my, and our, favorite cookies. I’m still nostalgic and pensive maybe more often than is healthy for me. But I’m also recognizing more and more that feeling tender-hearted isn’t the same as being downright sad, and that we owe it to ourselves to celebrate where we are right now. There are certain things we don’t outgrow, and that includes the obvious of loving and being loved. For a simple, sweet example, just whip up a batch of this cookie dough. Enjoy!

Classic cookies, upgraded!

Maple Tahini Chocolate Chip Cookies

Maple Tahini Chocolate Chip Cookies

Yield: 12
Author:
With the perfect, rich-chocolatey chew and just-right crisp edges, these vegan, gluten-free treats deliver all the flavor of the classic cookies, more wholesomely.

Ingredients

  • ½ Cup tahini
  • 1/2 Cup maple syrup
  • 1/4 Cup coconut sugar (or granulated alternative of choice)
  • 1 chia egg (1 Tablespoon chia seeds in 2.5 Tablespoons water)
  • 1 Teaspoon vanilla extract
  • ½ Cup quinoa flour (or gluten free flour blend)
  • ¾ Cup almond flour
  • ¾ Teaspoon baking soda
  • Pinch sea salt
  • ½ Cup dark chocolate chips or chunks

Instructions

  1. Preheat the oven to 350ºF. Line a baking sheet with parchment or silpat and set aside.
  2. In a mixing bowl, stir together the tahini, syrup and sugar until smooth. Add in chia egg and vanilla. Add the dry ingredients and stir to form a dough. Fold in the chocolate chips.
  3. Spoon the dough onto the baking sheet, 1-2 inches apart.
  4. Bake for 12 minutes until the tops are turning golden brown. Allow 5 minutes to cool. Enjoy!

Nutrition Facts

Calories

210.32

Fat

11.68 g

Sat. Fat

3.2 g

Carbs

23.22 g

Fiber

2.17 g

Net carbs

21.06 g

Sugar

13.05 g

Protein

4.66 g

Sodium

92.4 mg

Cholesterol

0.07 mg






CookiesWendy McMillancookies, maple tahini, vegan, gluten free, snacks2 Comments