Life Changing Tahini Scoopable Cookie
This Scoopable Life-Changing Tahini Chocolate Chip Cookie is warm, gooey, and impossible to resist! Made in one bowl and baked in a single dish, this better-for-you dessert is dairy-free, refined sugar-free, and nut-free — but you'd never know it.
Calories 3829kcal
Ingredients
- 1 Cup Almond Flour
- 1 Cup Tahini the more liquidy the tahini the better! @soomfoods is my favorite for this
- ½ Cup Maple Syrup
- ¼ Cup Collagen Peptides optional
- 1 Egg
- 1 Teaspoon Baking Soda
- 2 Teaspoons Vanilla Extract
- 1 Cup Chocolate Chips I recommend @hukitchen or @enjoylifefoods
- Vanilla Gelato or Ice Cream I like Talenti
- 1 pinch Flaky Salt
Instructions
- To make this recipe, start by preheating your oven to 350°F. Then, grease an 8x8 round baking dish and set it aside.
- In a large bowl, add the almond flour, tahini, maple syrup, egg, baking soda, vanilla extract, and collagen peptides (if using).
- Mix everything together until the batter is completely smooth with no clumps. Then, fold in the chocolate chips until they're evenly distributed throughout the batter.
- Using a cookie scoop, drop scoops of the cookie dough into the greased baking dish until all of the batter is used up. Transfer the dish to the oven and bake for 16–17 minutes, or until the top is golden and crunchy. The inside will still be beautifully gooey — that's exactly what you want!
- Once it's done, remove it from the oven and let it cool for just a minute. Then, scoop it directly from the pan into bowls, top each serving with a generous scoop of vanilla ice cream or gelato, and finish with a pinch of flaky salt. Serve immediately and enjoy!
Video
Nutrition
Calories: 3829kcal | Carbohydrates: 280g | Protein: 136g | Fat: 256g | Saturated Fat: 63g | Polyunsaturated Fat: 59g | Monounsaturated Fat: 70g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1490mg | Potassium: 2557mg | Fiber: 38g | Sugar: 168g | Vitamin A: 488IU | Vitamin C: 10mg | Calcium: 886mg | Iron: 27mg
