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GINGERBREAD TAHINI CHOCOLATE CHIP COOKIES

Author: Nicole Modic of @KALEJUNKIE

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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)
  • 1/2 cup maple syrup
  • 1 tbsp molasses
  • 1 egg (or substitute with one flax egg)
  • 1 tsp baking soda
  • 3/4 cup dairy free chocolate chips
  • 1 tsp cinnamon
  • 1/2 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 EAT!!!
    Hope you guys love this variation!

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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