Chocolate Chunk Tahini Cookies

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Yields 20-24 cookies


    Dry ingredients

    • 2 cups almond flour
    • 1/2 cup arrowroot flour/starch
    • 1/2 cup coconut sugar
    • 1-2 scoop Vital Proteins Collagen Peptides
    • 1 teaspoon baking powder

    Wet ingredients

    • 2 flax eggs (or chia or regular egg)
    • 1/2 cup tahini
    • 1/2 cup liquid coconut oil
    • 1 teaspoon vanilla extract


    • 2 ounces dark chocolate bar, chopped


    1. Make a flax egg by combining 2 tablespoons of ground flax + 6 tablespoons water and mix well then set in fridge for 10 minutes to set
    2. Preheat oven to 350 degrees and line a baking tray with parchment paper and grease well
    3. In a medium bowl, combine the dry ingredients
    4. In another medium bowl mix together all wet ingredients with a mixer
    5. Add wet ingredients to dry and mix again
    6. Fold in dark chocolate pieces then begin scooping each cookie (I used a small cookie scooper) and add onto the baking tray (about 12 will fit)
    7. Press down on each cookie so that they aren't ball shaped and make sure there is space between each as they will expand as they bake
    8. Bake for 12 minutes and enjoy!
    9. *Will stay fresh for 5-7 days in airtight container for freezer for longer


    © 2017 rachLmansfield. All rights reserved.