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Pumpkin Tahini Chocolate Chunk Cookies

The perfect Cookie in my opinion is both crunchy and chewy; dive into these Pumpkin Tahini Chocolate Chunk Cookies and tell me what ya think!

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Pumpkin recipes keep rolling in over here!! I have to be honest, it took me a couple kicks at the can to get these cookies just right but I am pleased as punch to announce they are right on the money. 

These beauties have all the things that make a cookie great. Pecans, pumpkin, tahini and the best chocolate money can buy. 

Let’s get right to it!!!

freshly baked tahini chocolate chunk cookies with sea salt flakes by teri-ann carty

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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close up view of a freshly baked tahini chocolate chunk cookie with sea salt flakes by teri-ann carty

Pumpkin Tahini Chocolate Chunk Cookies

The perfect Cookie in my opinion is both crunchy and chewy; dive into these Pumpkin Tahini Chocolate Chunk Cookies and tell me what ya think!
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Servings: 9
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

  • oven

Ingredients

  • 1 flax egg
  • 1 tsp baking soda
  • ¾ cup tahini
  • ¼ cup pumpkin
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • ⅓ cup coconut sugar
  • 1 tsp vanilla
  • ½ tsp sea salt
  • 1 cup almond flour
  • ½ cup gluten free flour blend
  • ½ cup pecans chopped
  • ⅓ cup dark chocolate chopped
  • maldon sea salt
US Customary - Metric

Instructions

  • Preheat to 350.
  • Prepare flax egg. 1 tbsp flax + 2 tbsp warm water. Whisk and set aside to gel.
  • In a large bowl, add flax egg and baking soda. Stir to combine.
  • Add in pumpkin, tahini, coconut sugar, vanilla, spices and salt and mix thoroughly. Add in almond flour and gluten free flour mixing until no flour remains. Toss in pecans and mix once again.
  • Using a cookie scoop (ice cream scoop is what i used) scoop out 9 cookies. They will be big :).
  • Press them into a cookie shape with your hands and press chocolate into each cookie followed by flaky sea salt.
  • Bake for 15 minutes. Allow to cool before gobbling them up!!

Nutrition

Serving: 1cookie | Calories: 320kcal | Carbohydrates: 22g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 271mg | Potassium: 186mg | Fiber: 5g | Sugar: 7g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

2 Responses

  1. Hello. I believe there’s an error in recipe. Step 2 prepare flax egg just has us mixing water & water. I can guess the first measurement( 1 tbsp) is meant to be flax seeds, since second measurement asks for WARM water. Hopefully that’s correct and I will try making these yummy looking cookies!🍪🍪🍪

    Reply

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