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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 mins
Cook Time15 mins
Chilling time20 mins
Course: Cookies, Dessert, Snack
Keyword: chocolate, cookies, dessert, rye, snack, tahini, wholegrain
Servings: 20 cookies (30 smaller ones)

Equipment

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

Ingredients

  • 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.

Instructions

  • 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!

Notes

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!