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 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.
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.
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.
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.
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.
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.