Tahini Chocolate Chip Cookies
This Salted Tahini Chocolate Chip Cookies recipe is slightly nutty, soft, and chewy. Gluten-free and vegan too!
Servings 24
Calories 147kcal
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- ¾ cup tahini well stirred
- ½ cup maple syrup
- 1 cup (105g) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¾ cup dairy-free chocolate chips
- sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside for 4-5 minutes. Line cookie sheet with parchment paper.
- In a large bowl, whisk tahini, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir until evenly combined.
- Fold in chocolate chips. Chill in refrigerator for at least 30 minutes.
- Using a tablespoon, scoop cookie dough and gently roll into a loose ball with your hands. (If dough doesn't roll into a loose ball, add a bit more almond flour.)
- The dough will be sticky, wet your hands lightly with water as needed to make rolling easier. Place ball on cookie sheet. Sprinkle with sea salt.
- Bake for 10-12 minutes or until cookies start to look golden on top (I found 11 minutes was perfect for my oven). Allow to cool on cookie sheet for 5 minutes before removing with a spatula and placing on wire rack. Leave on wire rack until completely cool.
- Store in an airtight container.
Notes
Adapted from my Chocolate Tahini Cookies and Almond Butter Chocolate Chip Cookies.
Nutrition
Calories: 147kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 83mg | Potassium: 50mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg