Double Chocolate Chip Tahini Cookies
Sarah
Fudgey, double chocolate brownie texture cookies made with tahini as the base! Paleo, gluten-free, dairy-free, and delicious!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
- 1 egg
- 1/2 cup creamy tahini
- 1 teaspoon vanilla
- 3/4 cup coconut sugar
- 3/4 cup almond flour
- 1/4 cup + 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1 pinch sea salt
- 1/2 cup chopped walnuts optional
- 1/2 cup paleo dark chocolate chips not optional!
In a mixing bowl, combine the egg, tahini, vanilla , and coconut sugar together until it is fully mixed.
Add the almond flour, cocoa powder, baking powder , and sea salt to the wet mixture. Mix until the ingredients are just combined. Add the chocolate chips and walnuts (optional) to the batter and mix to incorporate.
Using an ice cream scooper, scoop out some dough on a parchment-lined baking sheet. Press each scoop down very slightly. Bake at 350 degrees for 10-11 minutes. (It is best to take them out when they are slightly undercooked for a perfect fudgy texture, they will continue to bake when they are removed from the oven.)
Allow the cookies to cool for 25 minutes before dunking them in milk and enjoying the best chocolate cookie ever!!
Store in an airtight container on the counter for 4-5 days. (if they last that long, seriously)
These are also super freezer friendly for up to 2 months!