Sourdough Tahini Chocolate Chip Cookies

Okay, before I lose everyone who is not on a sourdough journey. A QUICK PSA: I have an alternative to this recipe if you do not have sourdough discard.

I’ve been trying to perfect my sourdough recipe. I’m still 0-2 (lol, it been a learning process for sure), but I am nothing if not resilient, so I’ll keep trying until I get it. If you are a pro and can give me some tips, please reach out.

This is if you have some sourdough discard and need a good recipe. I made this three times in three weeks for various events, and each time someone ate one, I was told, “These are the best cookies I’ve had.” So here are my sourdough tahini chocolate chip cookies.

With Sourdough Discard

Ingredients:

• 1/2 cup whole milk Greek yogurt

• 100g sourdough discard

• 1/4 cup turbinado sugar (this is a less processed, raw sugar; if you don’t have this, you can use standard sugar cane)

• 1/4 cup honey

• 1/3 cup tahini

• 1 large egg at room temperature

• 1 teaspoon vanilla extract

• 1 cup almond flour

• 1/3 cup coconut flour

• 3/4 teaspoon baking soda

• 1/4 teaspoon cinnamon

• 1/4 teaspoon kosher salt

• 1 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Mix the yogurt, turbinado sugar, honey, and tahini until smooth in a large mixing bowl.

3. Mix in the sourdough discard, egg, and vanilla extract until well combined.

4. Whisk together the almond flour, coconut flour, baking soda, cinnamon, and kosher salt in a separate bowl.

5. Gradually add the dry and wet ingredients, mixing until just combined.

6. Fold in the chocolate chips or chunks.

7. Scoop the dough onto the prepared baking sheet and sprinkle with flaky sea salt.

8. Bake for 10-12 minutes until the edges are golden brown.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Without Sourdough Discard:

Ingredients:

• 1/2 cup coconut oil

• 1/3 cup whole milk Greek yogurt

• 1/4 cup turbinado sugar (this is a less processed, raw sugar; if you don’t have this, you can use standard sugar cane)

• 1/4 cup honey

• 1/3 cup tahini

• 1 large egg at room temperature

• 1 teaspoon vanilla extract

• 1 cup almond flour

• 1/3 cup coconut flour

• 3/4 teaspoon baking soda

• 1/4 teaspoon cinnamon

• 1/4 teaspoon kosher salt

• 1 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Mix the coconut oil, yogurt, turbinado sugar, honey, and tahini until smooth in a large mixing bowl.

3. Mix in the egg and vanilla extract until well combined.

4. Whisk together the almond flour, coconut flour, baking soda, cinnamon, and kosher salt in a separate bowl.

5. Gradually add the dry and wet ingredients, mixing until just combined.

6. Fold in the chocolate chips or chunks.

7. Scoop the dough onto the prepared baking sheet and sprinkle with flaky sea salt.

8. Bake for 10-12 minutes until the edges are golden brown.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.