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CHOCOLATE FUDGE TAHINI COOKIES

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 Cookies
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Ingredients

  • 1 cup almond flour
  • 1/2 cup tahini
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, room temp (used refined coconut oil if you don't want the coconut taste)
  • 1/4 cup honey (or maple syrup)
  • 1 tsp vanilla extract
  • 1 egg (or sub flax egg)
  • 1/4 cup cacao powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup dairy free dark chocolate chips

Instructions

  • Preheat oven to 350. 
  • Line a baking sheet with parchment paper.
  • In a medium bowl, combine tahini, coconut oil, honey (or maple syrup), vanilla extract, coconut sugar, and the egg. I recommend using a hand mixer to ensure that everything is blended together well. If you don't have one, its okay. Use a spoon to mix well.
  • Next, add the almond flour, cacao powder, baking soda, and salt. Mix everything together, and then fold in the chocolate chips.
  • Refrigerate the batter for 30 minutes. Don’t skip this step! This helps to ensure that your cookies stay firm and don’t flatten.
  • Using a spoon or cookie scoop, form cookies and place them on the baking sheet.
  • Bake for 10 minutes. Note, they will be nice and soft. Remove from oven and let sit. They will be nice and chewy.

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