Double Chocolate Chip Tahini Cookies

Fudgey, double chocolate brownie texture cookies made with tahini as the base!
Paleo, gluten-free, dairy-free, and delicious!

Servings: 10 cookies

Author:

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Dessert

American

winter Tahini

Instructions

1 In a mixing bowl, combine the egg, tahini, vanilla , and coconut sugar together
until it is fully mixed.
2 Add the almond flour, cocoa powder, baking powder , and sea salt to the wet
mixture. Mix until the ingredients are just combined. Add the chocolate chips
and walnuts (optional) to the batter and mix to incorporate.
3 Using an ice cream scooper, scoop out some dough on a parchment-lined baking
sheet. Press each scoop down very slightly. Bake at 350 degrees for 10-11
minutes. (It is best to take them out when they are slightly undercooked for a
perfect fudgy texture, they will continue to bake when they are removed from the
oven.)
4 Allow the cookies to cool for 25 minutes before dunking them in milk and
enjoying the best chocolate cookie ever!!