Spiced Walnut Tahini Chocolate Chip Cookies

Spiced Walnut Tahini Chocolate Chip Cookies

This cookie is a far cry from the usual gluten-free, dairy-free and vegan cookie of my dreams.  And it uses a lot more ingredients than I’d normally care to mess with…

But I’ve been obsessing over this combo ever since I found out it was a thing.

Tahini and dark chocolate? In cookie form? Sign me up! 

And in the spirit of searching for levity and delight this year, I decided it was time to make these cookies already. There are several variations on this recipe out there, but I used the Tahini, Rye & Chocolate cookies from Green Kitchen Stories (one of the OG food blogs) as inspiration.

Why I love this recipe…

It uses:

  • Whole-grain flours: Stone-ground rye gives it depth and nuttiness while the addition of gluten-free teff (you can use buckwheat instead) makes it lighter.
  • Healthy fats: Tahini (sesame seed paste), walnuts, sesame seeds and eggs provide satiety and blood sugar balancing properties.
  • Wholesome sweeteners: Dates lend extra fiber, iron and magnesium, and coconut sugar adds extra minerals.
  • Spices: Grated ginger and black pepper give it a subtle warmth and makes these cookies more interesting. You could add ground cinnamon, cardamom or even chili flakes for an added kick – but I didn’t this time around.
  • Dark chocolate: Need I say more?

Plus it’s so versatile! You can swap out most of the ingredients (check out the notes below) and make this your own special create-your-own-cookie adventure.

If you’re skeptical about baking with whole-grain flours and unrefined sweeteners, let this cookie be the one that converts you.

Try this recipe, and let me know if you love it! xo

Spiced Walnut Tahini Rye Chocolate Chip Cookies

These spiced cookies bring warmth to a cold wintry day. Rye flour, tahini and walnuts add a nuttiness and ginger adds an extra layer of spice to this classic cookie. Plus they're subtly sweetened with mineral-rich dates and coconut sugar.
Prep Time20 minutes
Cook Time15 minutes
Chilling time20 minutes
Course: Cookies, Dessert, Snack
Keyword: chocolate, cookies, dessert, rye, snack, tahini, wholegrain
Servings: 20 cookies (30 smaller ones)


  • 1 Food processor or hand-chopper (helpful - an electric mixer would work too).


  • 1 cup rye flour I used stone-ground, medium rye
  • 3/4 cup teff or buckwheat flour
  • 2 eggs
  • 100 ml tahini sesame paste
  • 3.5 oz unsalted butter at room temp
  • 1/2 cup coconut sugar or raw cane sugar
  • 6 pitted dates
  • 1/2 tsp sea salt
  • 1.5 tsp baking powder
  • 1/2 cup dark chocolate chips or more if you like!
  • 1/2 cup chopped walnuts
  • 2 tbsp grated ginger
  • 1/2 tsp crushed black pepper (optional)
  • 1/4 cup sesame seeds or more, to coat.


  • Start by combining the rye flour, teff/buckwheat flour, baking powder and salt in a large bowl.
  • In a food processor or hand-chopper or separate bowl, mix butter, tahini, sugar and pitted dates for a few minutes on high speed until properly combined.
  • At this point, add your spices or other flavorings. I added the grated ginger and crushed black pepper, but see notes below for other options.
  • Add the eggs to the processor and mix until combined.
  • Now, add the flour mix to the food processor, one cup at a time and mix completely. You don't want to overmix this.
  • Pour the mixture into a bowl, add the chopped chocolate and walnuts and mix to combine.
  • Refrigerate for 2 hours until firm or freeze for 20 minutes.
  • Preheat oven to 380 degrees F and line two baking trays with parchment paper.
  • While the oven is pre-heating, use a tablespoon measure to make small-ish balls and coat them in sesame seeds. Then place them on the baking trays an inch apart.
  • Bake for about 7 minutes, then remove the trays and bang/smack them down on your kitchen counter a couple times to let them flatten and crack.
  • Put the trays back into the oven for another 6-8 minutes until they get slightly golden/browned.
  • Remove from the oven and cool the cookies on the baking tray for about 10 minutes before transferring to a wire rack to cool completely.
  • Seal in an airtight container for up to 5 days, and enjoy!


Potential swaps that could work (I have not tried these):
  • Flours: If you don't have rye, unbleached whole-wheat flour or whole-wheat pastry flour could work. Buckwheat or any other gluten-free flour should work in place of teff.
  • Butter: If you want to make it vegan, replace the butter with coconut oil. It will have a different flavor, but will still taste good.
  • Eggs: If you want to skip the eggs, you could use "flax or chia eggs." For every 1 chicken egg, you'd use 1 tbsp ground flax or chia seed + 3 tbsp water. Allow it to thicken for 5 minutes, then use. 
  • Tahini: You can try almond butter or peanut butter in its place. This will change the flavor of the cookie, but should still work!
  • Coconut sugar: You can use raw cane sugar as a replacement, although the latter might make it sweeter. 
  • Spices: I've used ground black pepper and grated ginger, but you could use ground cinnamon, cardamom or even chili flakes! 
  • Walnuts: Use other nuts or skip! 

Liver-loving Green Smoothie

Liver-loving Green Smoothie

This is my go-to green smoothie when I’m feeling run down, or when I just need a pick-me-up. It’s a wonderful snack or light breakfast, tastes like a dream and makes a treat for the whole family. 

With liver-loving kale, ginger and flax, amazing fats and fiber (nuts, seeds and oats) – this smoothie feels like your favorite detox without the deprivation.

Liver-loving green smoothie

Prep Time30 minutes
Cook Time2 minutes
Course: Drinks, smoothie, Snack
Servings: 2


  • High-speed blender


  • 1-2 cup raw kale or 2-3 stalks
  • 1 banana
  • 1/4 cup oats gluten-free if possible
  • 1/4 cup raw, unsalted cashews - soaked in water for 30 minutes or nut-milk
  • 1-2 inch ginger
  • 1 tbsp hemp hearts
  • 1 tbsp flax seeds
  • 2 cup water plus ice to thin out


  • 1/2 apple
  • 1 tsp spirulina
  • 1 tbsp chia seeds
  • 1 tbsp almond butter unsalted


  • First soak raw cashews (or other nuts if using) in filtered water.
  • Wash & dry the kale (use the whole leaf, stalks and all!).
  • Add all the ingredients to your high-speed blender.
  • Blend until smooth. Sip & enjoy!


The recipe is listed with a prep time of 30-minutes because this includes soaking time for the cashews. 

Persimmon Ginger Chia Pudding

Persimmon Ginger Chia Pudding

Have you gotten your fill of persimmons this year? If not, hurry – season’s almost over!

What’s a persimmon?

If you’re not familiar, persimmons make their grand and brief appearance in California from September to November. While they are native to North America, the variety that shows up most often in US grocery stores are the Japanese “kaki fruit.” There are two types to watch for: the Fuyus, which have the texture of a tomato or peach and flavor of a cloyingly sweet papaya or sapota (mamey/chikoo). And then there are the Hachiyas, which are astringent due to tannins and best enjoyed in baked goods.

Despite their overbearing sweetness, persimmons are surprisingly good for you. They’re rich in antioxidants (vitamins A & C, polyphenols and other phytochemicals) and a good source of fiber. They’ve been studied for various benefits, including cardiovascular, cholesterol lowering and for promoting healthy skin (to mention a few).

They’re also a feast for sore eyes – adding persimmons to salads, desserts and smoothies treats you to a welcome burst of color on a drab wintry day.

Needless to say, I buy as many persimmons as humanly possible when they’re in season.

Which brings me to this recipe.


This chia pudding combines the sweetness of persimmon with lime and ginger to make a refreshing, delectable, tropical flavor. Throw in some coconut and you may as well fire up the tiki torches!

Enjoy as a light breakfast, snack or dessert – just get those persimmons in before they’re gone!

xo – Mux

For variation: 

I use homemade pecan milk in the recipe, but you could use any nut or seed milk. Use my almond or cashew milk recipe as a guide.

If you run out of persimmons, you can use any fruit with a similar texture – mangoes, chikoo, papaya, peaches or even blueberries.

Add spices! Cinnamon, cardamom and nutmeg would be lovely here.

Persimmon Ginger Chia Pudding

Chia pudding made into an extra fancy & satisfying treat with Fuyu persimmon, ginger, lime & coconut.
Prep Time1 hour
Course: Dessert, Snack
Keyword: chia, healthy fats, persimmon, pudding, snack
Servings: 2
Author: Mukta Gadkari


  • High-speed blender (if making nut milk from scratch)


1 cup nut-milk

  • 1/4 cup pecans or walnuts (soaked overnight)
  • 1 cup water

Chia pudding

  • 4 tbsp. chia seeds
  • 2 tbsp. hemp seeds
  • 1 Fuyu persimmon
  • 1 tbsp. raw ginger root (finely grated)
  • 1/2 lime (juiced)
  • 2 tbsp. unsweetened shredded coconut (or more)


  • 2 tbsp. hemp hearts (or hemp seeds)
  • drizzle raw honey


For the nut-milk (approx. 1 cup):

  • Rinse and drain the soaked pecans and add to a high-speed blender.
  • Add 1 cup of filtered water.
  • Blend for about 1 minute (until smooth) and pour the pecan milk into a mason jar.

For the chia-pudding:

  • Stir the chia seeds into the pecan milk and mix well (if you don't stir, the chia will clump together).
  • Let the pudding set for 20-30 minutes at room temperature. If your kitchen is warm, leave it in the fridge.
  • Optional: After the chia pudding has set, add 2 tbsp. hemp seeds and mix well.
  • Wash and cube the persimmon and add it to a separate bowl.
  • Add the ginger and lime juice to the cubed persimmon and mix well, mashing the fruit slightly. Once the persimmon is a little mushy and juicy, it's time to assemble the pudding!
  • Take two small jars, glasses or dessert bowls. Layer the pudding by scooping 1-2 tbsp. chia pudding into each jar, then 1-2 tbsp of the persimmon mixture, then more chia pudding, and more persimmon (until it's all gone).
  • Finally garnish each jar with 1 tbsp. of shredded coconut each and a tiny drizzle of raw honey. Enjoy!
Pause & Nourish (Instagram Live Series)

Pause & Nourish (Instagram Live Series)

Pause & Nourish: Managing Stress through Food & Lifestyle

When we are stressed, we often turn to our breath or yoga practice. Or, another mindful activity that brings us back to the present.

But what about food? Surprisingly, nutrition plays a key role in stress; and simple, intentional strategies can help you manage it better.

Join me at Downtown Yoga Shala’s Instagram TV for the series Pause & Nourish, where I offer simple ways to better nourish yourself during times of stress.

Day/Time: Every other Wednesday at 12pm PT (each chat is 30-40 minutes long).

Past & upcoming topics (2020)

(click on the topic for the link to the video):

June 17th: Protein

July 1st: Chew your Food!

July 15th: Healthy Fats

July 29th: Hydration

August 12th: Sleep

August 26th: Eat the Rainbow

September 9th: Liver Health

September 23rd: Daily Greens

October 7th: Gut Health

October 21st: Don’t Skip Meals!

If you want to learn more, register for one of my upcoming Classes or Workshops!

5 tips to cut your food waste in half

5 tips to cut your food waste in half

Moldy strawberries. Soggy herbs. Yellowing greens. Soured milk. Mushy cucumbers.

This is my nightmare, exposed big-time during this pandemic.

Is it just me, or are you dealing with a lot more food waste lately?

Unless you have a flawless system of food storage and meal planning (or make multiple trips to the store each week), I’m going to assume that your fridge currently looks like mine: cluttered (because I’m buying too much) and overwhelming (because I can’t get thru it quick enough!).

Look, no one wants to waste food. It just happens.

But not only is it like throwing your paycheck in the trash; food waste is also terrible for the environment, contributing to a large portion of greenhouse emissions globally.

Here are some stats that rile me up:

Can we agree this is not sustainable – morally, environmentally or economically?

Turns out, food waste isn’t great for optimal health either (hint: much of what we regularly throw out is good for us)!

But did you know you can cut your food waste in half, just by making simple tweaks to your daily food prep?

Here are 5 SImple tips to get started.

#1. Put down your peeler. 

Seriously, you don’t need to peel everything (especially if you’re buying organic). The peels contain plenty of fiber and nutrients, so for the love of laziness, please stop. Buy yourself a veggie scrubber instead.

Veggies you should stop peeling immediately: Organic potatoes, sweet potatoes, mushrooms (who knew this was a thing?!), carrots, turnips, parsnips, radishes, cucumbers, asparagus, zucchini, winter squash (last I checked, the peel was edible) and ginger.

If you must peel, I have three words: veggie peel chips. You’re welcome.

#2. Use the whole plant.

Eating “root to leaf” is not only smart from an economic, environmental and nutritional perspective, but also adds variety, texture and excitement to your meals.

Please don’t toss:

  • Stalks and stems: The stalks of dark leafy greens (including kale, chard, mustard and collard greens) and stems and leaves of broccoli and cauliflower are not only edible, but also full of fiber, nutrients and crunch. Instead of wasting them, chop them finely and saute them first before you cook the leaves or florets.
  • Leek greens: Chop finely and saute or add to tray bakes for added flavor and depth.
  • Fennel fronds: These make a delicious garnish on salads and soups, or can be blended into a smoothie. Or you can saute them in butter for a simple yet tasty side dish. 
  • Radish, turnip or beet greens: These leaves contain more nutrients than the root themselves, specifically potassium and dietary nitrates that are required for healthy blood vessels. I saute them with a bit of garlic, salt and a squeeze of lemon.
  • Carrot tops: Make a pesto or chimichurri., or use instead of parsley in any recipe.

#3. Save your scraps!

There will be scraps. Here’s a few hacks to get the most out of them:

  • Citrus peels – Use them as DIY cleaners or infusing olive oil. I now chop them finely and add them to tray-bakes, stews  and pilafs for the element of surprise (shh, don’t tell my husband). Throw them in your smoothies with the rest of the orange (peel, pith, seeds and all) for added vitamin C and bioflavonoids (antioxidants). Or brew up a lovely orange peel tea with rosemary or other herbs.
  • Egg shells – Use as fertilizer. We’ve been throwing them into our makeshift compost (cough cough garden) along with coffee grounds and other scraps. Fingers-crossed, they will turn to compost eventually. If not, they’ll add nutrients to the soil. 
  • Leftover cheese: In her book Simplicious Flow, Sarah Wilson recommends taking your odds and ends of cheese, chucking them into a food processor with garlic, olive oil and leftover white wine, and blending it all up for a quick dip. Sounds delicious huh? 
  • Teabags: Reuse as many times as you can – then add them to your garden (roses love tea apparently).
  • Banana peels: Believe it or not, banana peels are edible, and eaten in different parts of the world. Apparently you can use them to make bacon, smoothies (high powered blender only), stir-fries, curries, and banana bread. I will try it and report back. 
  • Miscellaneous: Add all your scraps (including onion peels, woody stems and wilted herbs) to a freezer bag, and once full, make a broth or stock. Sarah Wilson has a fabulous recipe for stock that involves blitzing 6-8 cups of scraps in your food processor along with 1 tbsp extra-virgin olive oil, 2 tbsp ACV, 1/3 cup sea salt + mushrooms, onion, garlic and herbs – which she then freezes in a jar and uses for stock.

#4. Regrow your greens!

Go beyond the current obsession of regrowing your scallions. Did you know you could do the same with lettuce, bok choy, fennel fronds, celery and leeks? What’s more, you can grow sweet potatoes out of their sprouted nubs – simply put them in water, let them grow roots, and replant them in soil). Check out all the other plants you can regrow from veggie nubs.

Who knew you could get that much mileage out of one grocery shop?

#5. Upcycle your leftovers.

Turn last night’s dinner into today’s star meal. I’m a big fan of throwing an egg on anything and calling it breakfast.

But if this ain’t your thing, here are other ways to use your leftovers:

  • A frittata – all you need are leftovers (anything from salad to pasta) and 6 eggs. Get creative.
  • Grain “Buddha” bowls – a bit of grain, leftover protein, greens and a bright herby dressing on top.
  • Soup – perfect for using up chopped veggies, wilted greens or herbs, extra stock or even grains.
  • Shepard’s pie – use any roasted root veg for the top layer of mash, leftover grains, lentils or even curries in your base.
  • Burritos – chuck yesterday’s curry, rice, avocado, cherry tomatoes, a dollop of yogurt, a handful of spinach and hot sauce into a wrap and call it a quick and dirty dinner.

Want more leftover ideas? Check out this list from The Every Girl.

What tips and tricks do you use to cut your home’s food waste? Let me know in the comments below!