GINGERBREAD TAHINI CHOCOLATE CHIP COOKIES
Servings 16 cookies
Calories 3300kcal
Ingredients
- 1 cup almond flour
- 1 cup Soom Foods Tahini
- 1 scoop collagen peptides (optional but I always use for extra protein and skin/nails etc)
- ½ cup maple syrup
- 1 tbsp molasses
- 1 egg (or substitute with one flax egg)
- 1 tsp baking soda
- ¾ cup dairy free chocolate chips
- 1 tsp cinnamon
- ½ tsp ground ginger
- **sea salt flakes to sprinkle on top
Instructions
- In a medium bowl, mix together the almond flour, tahini, collagen, maple syrup, molasses, cinnamon and ginger.
- Place in the refrigerator for 30 minutes.
- Preheat oven to 350.
- Remove from the fridge and stir in the egg and baking soda, followed by the chocolate chips.
- Line baking sheet with parchment paper.
- Using a cookie scoop, form cookies and place about two inches apart.
- Bake 10-11 minutes, undercooked is better.
- Transfer to a cooling rack, add some sea salt flakes, and enjoy!
Video
Nutrition
Calories: 3300kcal | Carbohydrates: 283g | Protein: 81g | Fat: 232g | Saturated Fat: 50g | Polyunsaturated Fat: 57g | Monounsaturated Fat: 50g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1266mg | Potassium: 1838mg | Fiber: 33g | Sugar: 179g | Vitamin A: 405IU | Vitamin C: 10mg | Calcium: 1011mg | Iron: 27mg
