Healthy Recipe: Chocolate Chunk Cookie
I’m not a huge foodie. I don’t follow chefs on TikTok. But when I want to make something that’s plant-based, gluten-free, and delicious, my go-to is Anna Getty’s Amalgam Kitchen. These healthy recipes go beyond good for you and your family — they’re yummy and easy to make, with step-by-step photographs that Anna takes herself. Want to score Anna’s amazing Tahini Chocolate Chunk Cookie with Smoked Sea Salt recipe? Read on!
HEALTHY RECIPES MASTERMIND
I’ve known Anna for more than a decade and can testify that as a chef she is a total perfectionist. The woman tests and tweaks and retests and retweaks — often dozens of times — until she gets a healthy recipe right. The results are simply amazing, like these cookies, which I had the privilege of test bunnying at her home in Ojai.
AMALGAM KITCHEN TAHINI CHOCOLATE CHUNK COOKIE WITH SMOKED SEA SALT
These cookies are the perfect blend of crunchy with a slightly chewy interior, and the smokey salty flavor complements the chocolate and nutty tahini so that each flavor pops in your mouth. P.S. They’re perfect with a steaming cup of her Immunity-Boosting Ginger Lemon Tisane which I share a healthy recipe for here.
Makes 20-21 cookies
Prep time 15 minutes
Bake time 14 minutes
Total time 29 minutes
1 stick/ 4 ounces vegan butter ( I use Melt)
1/2 cup Tahini
1/4 cup coconut sugar
1/4 cup Monk Fruit sweetener
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg, room temperature, whisked
1 cup Paleo flour
1/3 cup toasted almond flour
3/4 teaspoon baking soda
1/4 teaspoon salt
6 oz semi-sweet chocolate bar (Lily’s makes one with stevia if you prefer), roughly chopped
Flaked smoked sea salt (or unsmoked)
Preheat the oven to 325 F.
Line two large baking sheets with parchment paper or Silpat silicone baking mats.
In a medium bowl, using an electric mixer, cream together the vegan butter, tahini and both sweeteners till fluffy, about 2 minutes. Mix in the vanilla extract and the egg until well combined, 1 minute.
In a separate medium bowl mix together the two flours, the baking soda, and salt until well combined. Mix the dry ingredients into the wet until well incorporated. Don’t over mix. Stir in the chocolate chunks until evenly distributed into the cookie dough. Refrigerate dough for about 20 minutes.
Using a medium cookie scoop drop 1.5” rounded balls, divide the cookie dough onto the prepared sheets about 2“ apart. Place the cookie sheets into the oven on the top and middle racks for 14 minutes. Check every 5 minutes, rotate the 2 sheets and give them each a good bang on the counter before they go back in, twice in total for each sheet.
Take them out at 14 minutes when slightly browned on the edges, sprinkle a dash of smoked salt on top of each cookie and allow them to cool for 15 minutes. Then transfer the cookies on to a rack till completely cool. They will last in an airtight container at room temperature for up to a week, if they are not devoured before.
WHAT’S ON THE MENU?
Head on over to Amalgam Kitchen for the photo play-by-play on making these cookies and stay for Anna’s lifestyle posts, currently highlighting fair trade, socially and environmentally conscious fall fashion and the incredible GARA skincare line, which is made with healing plants including CBD. Love!
Susan D Schiavone
Why not use ‘VEGAN” egg (flaxseed meal and water- so easy and GREAT for baking)? Was excited about this recipe until I realized it is not vegan:(???
That’s a great shift to make the recipe vegan, thanks for the suggestion!