Tahini Chocolate Chunk Cookies
Gluten-free, dairy-free and refined sugar-free
Servings 10 - 12 cookies
Ingredients
- 1/2 cup pure tahini
- 1 large pasture-raised egg
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil melted and cooled
- 1 teaspoon vanilla extract
- 1/3 cup raw cacao powder
- 1/2 cup non-dairy semisweet or dark chocolate bar coarsely chopped, or semisweet chocolate chips
- 2 tablespoons almond flour
- 1/4 teaspoon baking soda
- Flaky salt as needed
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the tahini, egg, maple syrup, coconut oil and vanilla until smooth. Fold in the cacao powder 1 tablespoon at a time – this can get messy! Add 1/3 cup of the chopped chocolate, the almond flour, baking soda, and a pinch of flaky salt, and stir to combine.
- Using a cookie scoop or two oiled spoons, form the dough into golf ball-sized balls. Arrange them 1 or 2 inches apart on the prepared baking sheet. Top the cookies with the remaining chocolate, and bake for 8 or 9 minutes, until the cookies have firmly set.
- Once they’ve cooled slightly (but not all the way), sprinkle more flaky salt on top of each cookie. Let them cool for at least 5 minutes before serving. Enjoy!