Sea Salt Tahini Chocolate Chip Cookies

March 16, 2018

SEA SALT TAHINI CHOCOLATE CHIP COOKIES - INGREDIENTS2 tsp flaxseed meal4 tb almond milk4 tb tahini4 tb melted coconut oil2 tb maple syrup1/2 tsp vanilla1/2 cup coconut sugar1 1/4 cup gluten free flour (I like Bob’s Red Mill)1/4 tsp baking powder1/4 tsp baking soda1 tb arrowroot powder1/4 tsp salt3/4 cup Enjoy Life Foods dairy free chocolate chips

These cookies (that are more like PILLOWS if you ask me) are vegan, nut free, and gluten free, and YES—you need them in your life! I’ve been seeing a lot of tahini cookies on the ‘gram, so I played around with my OG chocolate chip cookie recipe and came up with DEES! they are literally two inches thick and just perfect!

SEA SALT TAHINI CHOCOLATE CHIP COOKIES

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 tsp flaxseed meal
  • 4 tbsp almond milk
  • 4 tbsp tahini
  • 4 tbsp melted coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp  vanilla
  • 1/2 cup coconut sugar
  • 1 1/4 cup  gluten free flour (I like Bob's Red Mill)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp arrowroot powder
  • 1/4 tsp salt
  • 3/4 cup Enjoy Life Foods dairy free chocolate chips

Instructions

  • Preheat oven to 375 and line baking sheet with parchment paper.
  • In one bowl, mix the flaxseed and almond milk.
  • Then add the rest of the wet ingredients and stir until you get the clumps out 🙂
  • In another bowl, mix the dry ingredients, except for chocolate chips.
  • Add dry mixture to the wet mixture. NOTE: The batter will be somewhat dry looking. that's NORMAL.
  • Use your hands to form a ball of dough.
  • Add in the chocolate chips.
  • Use a cookie scoop to form cookies. NOTE: These cookies will not flatten when baking. That's the beauty of this recipe. if you like THICK AF cookies, you'll love these!
  • Bake for 9 minutes.
  • Remove from oven and sprinkle some sea salt on top.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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ENJOY!

XO,
@kalejunkie

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