Double Chocolate Chip Tahini Cookies
Fudgey, double chocolate brownie texture cookies made with tahini as the base! Paleo, gluten-free, dairy-free, and delicious!
Ingredients
- 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!
Instructions
- 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!!
Notes
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!