Gingerbread Tahini Chocolate Chip Cookies

December 3, 2019

GINGERBREAD TAHINI CHOCOLATE CHIP COOKIES - INGREDIENTS1 cup almond flour1 cup Soom Foods Tahini1 scoop collagen peptides (optional but I always use for extra protein and skin/nails etc)1/2 cup maple syrup1 tb blackstrap molasses1 egg (or substitute with one flax egg)1 tsp baking soda3/4 cup dairy free chocolate chips1 tsp cinnamon1/2 tsp ground ginger**sea salt flakes to sprinkle on top

These Gingerbread Tahini Chocolate Chip Cookies are a spinoff of my most famous recipe, my Life Changing Tahini Chocolate Chip Cookies. And if there’s one thing you can count on from me, it’s that I will take my famous cookie recipe and adapt it to every single holiday known to mankind. That’s because this recipe is THAT GOOD, and it’s so versatile and can be adapted a million different ways.

So today we’ve got the gingerbread version, and rest assured, it’s just as incredible as the OG recipe. And I’ve also got a video to go along with it. I feel like I’m getting fancier these days, don’t you think? 

To me, gingerbread anything gets me in the mood for the holidays. There is something about the combination of molasses and ginger, especially in a cookie or a bread, that makes me get that warm and fuzzy holiday feeling.

And if you have no idea what molasses is, I’m going to tell you. To be honest, I had no idea until recently!

To make molasses, sugar cane is mashed to create juice. Then, a second boiling creates molasses. After this syrup has been boiled a third time, a dark viscous liquid emerges known as blackstrap molasses. It has the lowest sugar content of any sugar cane product! 

What Ingredients Do You Need to Make Gingerbread Tahini Chocolate Chip Cookies?

That’s a great question and I’m glad you asked. I am going to list them all out for you here, along with substitutions that I know work as well.

No. 1 – Almond Flour

I created this recipe with almond flour, and that’s because I love sneaking in extra protein from the almonds as well as those healthy fats — think of these as cookies that keep you full instead of leaving you hungrier! If you are nut-free or can’t find almond flour (and also, I get that almond flour is expensive), you can substitute for oat flour, whole wheat flour, or regular flour, all in the same ratio – 1 cup!

No. 2 – Tahini

For people that are new to tahini, tahini is ground up sesame seeds, that becomes a paste. The consistency is like a nut butter that looks like peanut butter, and the best way I can describe the taste, is that it tastes nutty. If tahini just isn’t your thing, you can substitute the tahini for any nut butter you like: almond butter, peanut butter, cashew butter, and even sunflower seed butter.

No. 3 – Maple Syrup

Now, you guys! This recipe makes 16 cookies and only calls for 1/2 cup of maple syrup, which I think is pretty damn impressive. I love using maple syrup because I love that maple taste, but others have used liquid sweeteners with success! I also know that honey works, as does coconut sugar. If you are using coconut sugar, just make sure that your tahini is nice and liquidy, since you aren’t getting the extra moisture from the liquid sweetener.

No. 4 – Molasses 

Molasses is vitamin and mineral-rich, and it’s also a great source of potassium. Now, you might be wondering what the difference is between all the different molasses varieties you see on the market. To be honest, I can write a separate blog post on that topic, but for purposes of what you need for this recipe, just pick up either “pure molasses” or “blackstrap molasses.” We can get into the why on another day.

No. 5 – Egg

This recipe calls for one egg! And you can definitely substitute the egg for a flax egg. To make a flax egg, all you do is get out a small bowl, and whisk together 1 tablespoon ground flax seed meal with 3 tablespoons water, and let it sit for about 5 minutes to thicken. And yes, you treat it like the regular egg, and add it to the dough batter after the dough has chilled for 30 minutes, along with the baking soda.

No. 6 – Baking Soda

You need it. This is what make the cookies rise and creates that magical texture I talked about above!

No. 7 – Chocolate Chips

To keep this recipe refined sugar free, I used dairy free chocolate chips. But you can feel free to use any chocolate chips you want, or even chop up a chocolate bar and toss it in. And when it comes to the amount, I always go for the full cup of chocolate chips, because when it comes to chocolate, we measure from the heart!

No. 8 – Cinnamon and ginger

The ground cinnamon and ginger in this recipe (and molasses) is what makes this recipe different from the OG Life Changing Tahini Chocolate Chip Cookies, so what ever you do, don’t skip these crucial ingredients!

No. 9 – Collagen Peptides

Now this ingredient is totally optional. It doesn’t change the cookie texture whether you use it at all. I love adding a scoop of collagen peptides simply to get in some extra protein, and it has no flavor, so why the heck not. If you are vegan or don’t have any, just omit it and you’ll be A-okay!

If you like gingerbread, you might want to check out my other fabulous gingerbread recipes!

They are guaranteed to invoke that cozy, holiday vibe that we all love and crave!

Best Ever Paleo Gingerbread Loaf

Gingerbread Truffles

Gingerbread Molasses Cookies

I hope you guys love this recipe! If you make it, please leave a comment and rating below! And of course, if you share on Instagram, make sure to tag me so I can repost your creations! xx

GINGERBREAD TAHINI CHOCOLATE CHIP COOKIES

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 cup almond flour
  • 1 cup Soom Foods Tahini
  • 1 scoop collagen peptides (optional but I always use for extra protein and skin/nails etc)
  • 1/2 cup maple syrup
  • 1 tbsp molasses
  • 1 egg (or substitute with one flax egg)
  • 1 tsp baking soda
  • 3/4 cup dairy free chocolate chips
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • **sea salt flakes to sprinkle on top

Instructions

  • In a medium bowl, mix together the almond flour, tahini, collagen, maple syrup, molasses, cinnamon and ginger.
  • Place in the refrigerator for 30 minutes.
  • Preheat oven to 350.
  • Remove from the fridge and stir in the egg and baking soda, followed by the chocolate chips.
  • Line baking sheet with parchment paper.
  • Using a cookie scoop, form cookies and place about two inches apart.
  • Bake 10-11 minutes, undercooked is better.
  • Transfer to a cooling rack, add some sea salt flakes, and EAT!!!
    Hope you guys love this variation!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. I love the traditional version of these cookies, so I figured i’d make the gingerbread version for Christmas this year. The cookie recipe itself is amazing, but I could barely taste the ginger… they tasted the same as the others. I added allspice, cardamom, nutmeg, and clove and it really brought out the gingerbread flavor.

    • Hi! To make a flax egg, you just whisk together 1 tablespoon ground flax seed meal and 3 tablespoons water, and let it sit for about 5 minutes.

  2. 5 stars
    I love these cookies so simple and easy. I’ve tried some variations of the recipe. If you really love ginger, swap out the chocolate chips for candied ginger. Definitely a must try.

  3. 5 stars
    The OG tahini cookies were fully responsible for my Covid 19-I had to stop making them because I couldn’t stop eating them-I finally broke down and made these (I had a very reasonable talk with myself explainIng these were not the LCTCCC so it would be ok). I had one cookie and put the rest in the freezer-YIKES-They are just as good as the LCTCCC!!!!! I’m in trouble now…..

    • YAY! That makes me so so so happy!!!!! ENJOY!!! T’is the season for all the holiday baking and enjoyment of tahini cookies!