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ESPRESSO LIFE CHANGING TAHINI CHOCOLATE CHIP COOKIES

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 cup almond flour
  • 1 cup tahini
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp baking soda
  • 1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips
  • 1 scoop collagen peptides (optional, but great source of protein)
  • 2 tbsp espresso + extra for sprinkling
  • sea salt flakes for topping

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
  • Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
  • While the dough is chilling, preheat oven to 350.
  • Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
  • Using a cookie scoop or spoon, scoop dough and form cookies. 
  • Depending on the size of your cookies, you will get 10-12.
  • Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
  • The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
  • Sprinkle sea salt flakes on top.

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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