CHOCOLATE FUDGE TAHINI COOKIES

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Servings Cookies

Calories 257kcal

1 cup almond flour
½ cup tahini
½ cup coconut sugar
¼ cup coconut oil, room temp (used refined coconut oil if you don't want the coconut taste)
¼ cup honey (or maple syrup)
1 tsp vanilla extract
1 egg (or sub flax egg)
¼ cup cacao powder
1 tsp baking soda
½ tsp salt
¾ cup dairy free dark chocolate chips

Preheat oven to 350.
Line a baking sheet with parchment paper.
In a medium bowl, combine tahini, coconut oil, honey (or maple syrup), vanilla extract, coconut sugar, and the egg. I recommend using a hand mixer to ensure that everything is blended together well. If you don't have one, its okay. Use a spoon to mix well.
Next, add the almond flour, cacao powder, baking soda, and salt. Mix everything together, and then fold in the chocolate chips.
Refrigerate the batter for 30 minutes. Don’t skip this step! This helps to ensure that your cookies stay firm and don’t flatten.
Using a spoon or cookie scoop, form cookies and place them on the baking sheet.
Bake for 10 minutes. Note, they will be nice and soft. Remove from oven and let sit. They will be nice and chewy.