What You'll Need
1/2 cup (1 stick) butter, room temperature
1 1/2 cups brown sugar
1/4 cup granulated sugar
1/2 cup tahini + 2 tablespoons water*
1 egg
1 teaspoon vanilla extract
1 cup Chickpea Flour
1 cup All Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking soda
4 ounce semisweet (or 1 cup dark chocolate chips)
flaky sea salt
*Tahini can vary greatly in consistency. If your tahini is dry and crumbly, add the water. If your tahini is the consistency of a thick milkshake, leave out the water.
Directions
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In a stand mixer, cream the butter and sugar together until light and fluffy. Beat in the tahini and water. Once thoroughly combined, beat in the egg and the vanilla extract.
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In a separate bowl, whisk the dry ingredients together, then slowly add to the wet batter and mix. Once combined, stir in the chocolate chips.
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Allow the dough to chill for 30 minutes or up to 24 hours. This step is key to perfectly chewy cookies, as it allows the chickpea flour to hydrate.
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Once the dough has chilled, preheat the oven to 350 F. Form the dough into tablespoon sized balls and space evenly on a cookie sheet.
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Bake for 15 minutes in the middle rack of the oven. Sprinkle cookies with a pinch of flaky sea salt while still hot and allow to cool before serving.
Makes about 24.
