Espresso Life Changing Tahini Chocolate Chip Cookies

February 19, 2019

ESPRESSO LIFE CHANGING TAHINI CHOCOLATE CHIP COOKIES - INGREDIENTS1 cup almond flour1 cup tahini1/2 cup maple syrup1 egg1 tsp baking soda1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips1 scoop collagen peptides (optional, but great source of protein)2 tbs of espresso + extra for sprinklingsea salt flakes for topping

My most favorite twist on the Life Changing Chocolate Chip Cookies yet…the raw dough you see right here never made it into the oven last night, because it was so damn good, I couldn’t stop eating it. And when I couldn’t fall asleep until 2 AM, only then did it dawn on me that maybe eating espresso infused dough at night wasn’t the smartest idea. Live and Learn. Follow instructions for the Life Changing Tahini Chocolate Chip Cookies and add 2 tablespoons espresso to the batter and sprinkle a little extra on top. Eat preferably during the day time or limit consumption to 1-2 cookies, so you don’t have trouble sleeping.

ESPRESSO LIFE CHANGING TAHINI CHOCOLATE CHIP COOKIES

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 cup almond flour
  • 1 cup tahini
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp baking soda
  • 1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips
  • 1 scoop collagen peptides (optional, but great source of protein)
  • 2 tbsp espresso + extra for sprinkling
  • sea salt flakes for topping

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
  • Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
  • While the dough is chilling, preheat oven to 350.
  • Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
  • Using a cookie scoop or spoon, scoop dough and form cookies. 
  • Depending on the size of your cookies, you will get 10-12.
  • Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
  • The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
  • Sprinkle sea salt flakes on top.

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  1. Hello! When is the espresso added? I don’t see it anywhere in the instructions but I would assume with the egg mixture as it’s also a liquid?
    Thanks!

    • Hi Cassondra, you can leave them out! It won’t affect the taste. Maybe separate some and add the espresso for you. 😉