These GF soft-baked chocolate-cherry cookies come together in just 15 minutes and are oh-so-good! Made with tahini instead of butter, this recipe takes ‘better-for-you’ baking to a whole new and delicious level! Oh, and they’re ultra soft and studded with chocolate chips. What more could you want?
Baking is a new thing for me. I’ve always considered myself a competent cook, but never a baker. Sure, I could dump a box of cake mix into a bowl and add an egg and water, but that’s where my baking skills ended. Baking always felt like something that required too much precision and patience for my endlessly-moving, ‘monkey mind’.
Nevertheless, here I am, dishing up another fast and insanely easy baked good recipe. This recipe took six tries to perfect (beginner problems) but I am so pleased with the result. These cookies are chocolate-laced, delightfully soft and offer just the right about of sweetness.
Speaking of sweetness, I used a combo of coconut sugar and brown sugar for this recipe...
Is Coconut Sugar Healthier Than Cane Sugar?
Coconut sugar is a minimally-processed sweetener derived from the sap of coconut palm and has a subtle caramel flavor. It’s not as sweet as cane sugar and also has a lower GI score. In theory, this means coconut sugar produces a smaller rise in blood sugar levels per serving than cane sugar.
However…when I looked up coconut sugar in Sydney University GI bank I found something interesting. The serving size used to determine the GI score for coconut sugar is 1 teaspoon, whereas the serving size used for cane sugar is 2 teaspoons. As such, coconut sugar may not actually be lower GI than cane sugar on a teaspoon to teaspoon basis. Either way, both coconut and cane sugar are energy dense, light on nutrients and best consumed in moderation.
Now, back to those GF, DF chocolate-cherry cookies I mentioned earlier. We’ve been dunking them into cups of tea all week, and they’re simply delicious. Made with tahini instead of butter, they’re lighter on saturated fat than the average cookie and contain about half the sugar. I’ve tested six different versions and this one offers the softest texture and best ratio of chocolate and cherries per bite. Happy baking!
Soft-Baked Chocolate-Cherry Tahini Cookies
¼ cup brown sugar
¼ cup coconut sugar (Note: If you’re fresh out of coconut sugar you can sub in brown sugar instead however you’ll get a sweeter cookie with a coarser texture.)
½ cup tahini
3 tbsp coconut oil (at room temperature)
2 tsp vanilla extract
¾ cup all-purpose gluten-free flour
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon
⅓ cup semi-sweet chocolate chips
⅓ cup dried cherries
Line two medium baking sheets with parchment paper and preheat the oven to 350℉/ 180℃.
Roughly chop the cherries.
Add the egg, brown sugar, coconut sugar, tahini, coconut oil and vanilla to a large mixing bowl. Mix together until smooth and shiny.
Add the flour, baking soda, salt, and cinnamon to the bowl. Combine until a stiff dough forms. Fold in the chocolate chips and chopped cherries.
Pinch off a small chunk of cookie dough and roll between your palms to form a 1-inch/2.5cm ball. Place the ball on the parchment-lined baking sheet and gently flatten with the back of your hand. Repeat with the remaining dough.
Insert the baking sheets into the oven and bake the cookies for 9-11 minutes or until just golden around the edges.
Makes 12 medium cookies.