Recipe: Tahini Chocolate Chip Cookies

A few years ago, I made a really simple almond flour chocolate chip cookie recipe. To this day, I think it is probably the most popular recipe on my website.

Down the road, I made a really simple peanut butter cookie recipe as well. Similar to the chocolate chip cookies, it is vegan, only a handful of ingredients, and there is no refined sugar.

Most recently, I created this tahini chocolate chip cookie recipe — and I think it is my personal favorite.

I found this tahini chocolate chip cookie recipe online, but I made it my own by making it (1) vegan, (2) less ingredients, (3) refined sugar free.

I may be biased, but I think this one tastes better (and its easier, requires less ingredients, is began — all the cool things).

Actually, somebody recently told me they are “crack.” Truly, you cannot just have one.

I hope you love just as much as we do!

INGREDIENTS

• 1/2 cup tahini (runny is good — I love the Artisana brand).

• 1/2 almond flour

• 1/4 cup maple syrup

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1/2 cup chocolate chips

DIRECTIONS

• In a bowl, combine tahini and maple syrup. Mix well. I recommend using a rubber spatula and/or fork to blend this combination together.

• Add dry ingredients to the bowl: baking soda, sea salt, and almond flour. Mix well.

• Add chocolate chips (I like Lily’s dark chocolate).

• Transfer the dough to the refrigerator to chill while you preheat the oven to 350° . You don’t want to miss this step — makes a big difference.

• Once the oven is heated to 350°, use a small ice cream scoop to scoop out the dough (or roll into little balls), and place on your cookie sheet lined with parchment paper. Use a fork to flatten the cookie balls slightly (I also like to top mine with maldon salt).

• Bake in the oven for 10 minutes.

• Remove and let stand on the sheet for a few more minutes so they form together nicely (and not break apart).

• After 10 or so minutes, they’re ready to eat. Enjoy