Ingredients
- 1 cup almond flour
- ½ cup tahini
- ½ cup coconut sugar
- ¼ cup coconut oil, room temp (used refined coconut oil if you don't want the coconut taste)
- ¼ cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1 egg (or sub flax egg)
- ¼ cup cacao powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ 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.
Sponsored by Enjoy Life Foods
Calories: 257kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 128mg | Potassium: 97mg | Fiber: 3g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 0.4mg | Calcium: 60mg | Iron: 2mg
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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