Project Description

Bringing together two essential holiday favorites, ginger and chocolate, to make these chewy & soft cookies of my dreams!

If you like ginger, chocolate, and cookies you’ll love these. OF course, I love all 3 of those things so these cookies are just pure gold to me! I extra love ginger and chocolate is like a delicious perk of these cookies. They’re spiced and not too sweet but the chocolate also makes it balanced!

They also happen to be very easy to make! No melted or whipping of any butters or oils, just mixing together the wet ingredients and dry ingredients! Honestly, the more difficult part of making these was drizzling the chocolate on top of them. This part is completely optional though!

You could easily add the chocolate chips to the batter, dip half a cookie in melted chocolate or just leave it as is! They are truly delicious just on their own!

However you make these, I really think they will be a hit wherever you bring them, whether it’s to a group or just eating them on your own, which is more than okay!

Let me know if you try and how you enjoy them!

Happy Holidays! xx

Double Chocolate Ginger Tahini Cookies

Full Recipe

  • MAKES: 18
  • TOTAL TIME: 20
INGREDIENTS

  • 2 1/4 cup almond flour*

  • 1/4 cup cocoa powder

  • 2 tsp baking soda

  • 1 tbs ginger powder

  • 1 tsp cinnamon

  • 1/2 tsp fine sea salt

  • 1/4 tsp ground cloves

  • 1/4 tsp nutmeg

  • 1 egg

  • 1/2 cup tahini

  • 1/3 cup molasses

  • 1/4 cup coconut sugar

  • 1 tsp vanilla

  • 1/4 cup dark chocolate chips, optional

  • 1/4 cup white chocolate chips, optional

  • *I have not tested these with any other flour except almond but I think all-purpose would work great! Please let me know if you try it.

INSTRUCTIONS

  • Preheat oven to 350F and line a baking sheet with parchment paper.

  • In a medium bowl, stir together egg, tahini, molasses, coconut sugar, and vanilla until smooth.

  • In a small bowl, whisk together the flour, coco powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt to combine.

  • Slowly add in dry ingredients to the wet ingredients and mix until even. The dough will be sticky and easy to pinch together.

  • Roll the dough into even balls using your hands, this isn’t completely necessary but I like making even-sized cookies. Lay the balls on a cookie sheet at least two inches apart.

  • Bake for 10 minutes total. Halfway through, press each cookie down with a flat spatula to create a flatter cookie with the nice-looking creases in them, this is also optional but they don’t really spread out!

  • When ready, remove from the oven and let cool on the sheet for a few minutes to prevent them from falling apart then transfer them to a wire rack to let cool comlpetely.

  • Melt the two chocolates separately, if using both, in a small saucepan over low heat or in the microwave for 30-second increments. Don’t overcook! Use a spoon or even a piping bag if you have it, to drizzle the melted chocolate over the cookies. I drizzled the white chocolate on one way and the dark on the other way. Up to you!

  • Enjoy immediately, trying not to eat all of them at once! Store in a securely closed container for up to 4 days.