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Double Chocolate Tahini Cookies


  • Author: Lillian Jacobs
  • Total Time: 30 minutes
  • Yield: 24 1x
  • Diet: Gluten Free

Description

A rich, chocolatey cookie with all the health benefits of tahini and raw cacao!


Ingredients

Scale

1 egg or 1 flax egg*

1/2 cup tahini

1/2 cup maple syrup

3/4 cup almond flour

1/2 cup raw cacao powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp pure vanilla extract

1/4 cup chocolate chips

1/4 cup sesame seeds, for topping


Instructions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. In a medium mixing bowl combine the tahini, maple syrup and egg together.
  3. Add the almond flour, cacao powder, baking sugar, baking powder, salt and vanilla extract. Stir well until combined. The dough will be sticky.
  4. Fold the chocolate chips into the dough.
  5. Using a small spoon, scoop the dough and roll it into a ball. Place on the cookie tray. Run a fork under water so that it’s wet then press it into the dough once or twice to flatten it. Sprinkle the cookie with sesame seeds.
  6. Bake for 8-10 minutes. Remove from the oven and allow to cool before eating.

Notes

* to make a flax egg combine one tbsp freshly ground flax seeds with 3 tbsp water. Allow to sit for 5 minutes until thickened.

Recipe adapted from Salted Plains.

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: American
  • Method: Baking
  • Cuisine: American

Keywords: chocolate tahini cookies; luteal phase desert; tahini cookie