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JUMBO TAHINI COOKIE DOUGH CUPS

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Nicole Modic
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Ingredients

  • ¾ cup tahini (or any nut butter or seed butter)
  • ¾ cup almond flour 
  • ½ cup maple syrup
  • 1 tsp cinnamon
  • ½ tsp sea salt 
  • 2 cups dairy free chocolate chips
  • 1 tbsp coconut oil, melted

Instructions

  • Line a muffin tin with 10-12 liners.
  • If you want jumbo size cups, then use 10. If you want smaller cups, use 12.
  • In a medium bowl, mix together the tahini, almond flour, maple syrup, cinnamon, sea salt, and 1/2 cup chocolate chips. The dough should be super thick. Set aside.
  • Next, place the remaining 1 1/2 cups of the chocolate chips and coconut oil in a microwave safe bowl; Heat in 30 second increments until full melted.
  • Spoon about 1 tb chocolate into each cavity, using your spoon to push the chocolate up the sides.
  • Next, spoon one large tablespoon of dough into each cavity.
  • Pour chocolate over each one until completely covered.
  • Repeat process until complete.
  • If you have any dough left over, eat it, it's heaven!
  • Freeze cups for at least one hour before eating.
  • Sprinkle with sea salt on top, and ENJOY!!
Calories: 3907kcal | Carbohydrates: 384g | Protein: 73g | Fat: 272g | Saturated Fat: 100g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 37g | Sodium: 1240mg | Potassium: 1197mg | Fiber: 43g | Sugar: 268g | Vitamin A: 127IU | Vitamin C: 8mg | Calcium: 1095mg | Iron: 37mg

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