Chocolate Chip Tahini Cookies
A chocolate chip cookie that is hands-down delicious and packed with fiber, healthy fats, and protein!
Ingredients
- 1 cup tahini
- 1/2 cup pure maple syrup
- 1 Tablespoon ground flaxseed mixed with 3 tablespoons of water
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 3 Tablespoons coconut flour
- 1/4 cup dark chocolate chips I used dairy-free chocolate chips by Enjoy Life
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- In a small bowl, combine ground flaxseed and water. Set aside for about 5 minutes to thicken.
- In a medium mixing bowl, add tahini, maple syrup, cinnamon, sea salt, and baking soda. Once flaxseed mixture has thickened and become gelatinous, add it to the mixing bowl and stir to combine all ingredients.
- Add the coconut flour and chocolate chips. Stir until the coconut flour is thoroughly incorporated into the batter.
- To form cookies, scoop out the batter with a small (one-inch) ice-cream scoop (or tablespoon) and place on lined baking sheet. Set cookies about 1 to 1-1/2 inches apart as the baking soda will make them spread out a bit.
- Place into the oven for about 17 minutes, or until golden brown around the edges.
- Remove from oven and allow to cool on the pan for about 15 minutes before touching or removing.
- Store in a airtight container for about 5 days, or store in your freezer for up to 2 months.