Ginger tahini chip cookies

It’s the last week of school here already…can you believe it?! We’re readying for a big trip as a way of splashing into summer, and I’m feeling rather overwhelmed. So many loose ends I can almost feel them, hanging in the air, tickling a little bit, and settling on my head. Or maybe that’s mostly haze. Real haze, I mean—Canadian wildfires have resulted in deceptively pensive looking skies that are actually smog. Sunshine pressing through brings the overall effect just to that level where you can put the blinders up to pollution, but at the end of the day the throat knows.

Aside from all that, though, the end of the school year still inspires celebratory feelings, no matter how busy the reality is. And so, I felt compelled to bake my go-to Maple Tahini Chocolate Chip cookies a spicy alter ego. Mmmmm, this riff’s a keeper…

Warm cinnamon spices may seem signature for fall, but they always bring joy. These gluten-free, vegan, Ginger Tahini Chip cookies channel the crisp-with-chew classic vibe but with a bit of kick. Speaking of which, I need to boost my bum out of the chair and get moving. Who's ready to kick off summer? Happy days, all! xo

Everyone needs a spiced up alter ego!

Ginger Tahini Chip Cookies
Yield: approximately 1 dozen

1/2 Cup tahini
1/2 Cup maple syrup
1 1/2 Tablespoons blackstrap molasses
1/4 Cup coconut sugar
1 Chia “egg” (1 Tablespoon chia seds in 2 1/2 Tablespoons water)
1 Teaspoon vanilla
1 1/2 Cups gluten-free flour of choice (oat, quinoa, and a blend work well)
3/4 Cups almond flour
1 Teaspoon ground ginger
1 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
1/8 Teaspoon ground cardamom
3/4 Teaspoon baking soda
3/4 Cup vegan chocolate chips


Preheat the oven to 350ºF. Line a baking sheet with parchment or silpat and set aside.

In a mixing bowl, stir together the tahini, syrup, molasses and sugar until smooth. Add in chia egg and vanilla. Add the dry ingredients and stir to form a dough. Fold in the chocolate chips.

Spoon the dough onto the baking sheet, 1-2 inches apart.

Bake for 12-13 minutes until the tops are turning golden brown. Allow 5 minutes to cool. Enjoy!