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Chocolate Chunk Tahini Cookies
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5
from
1
review
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
Yield:
20
-
24
cookies
1
x
Ingredients
Scale
1x
2x
3x
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
Mix-in’s:
2 ounces
dark chocolate bar, chopped
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Instructions
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
Preheat oven to 350 degrees and line a baking tray with parchment paper and grease well
In a medium bowl, combine the dry ingredients
In another medium bowl mix together all wet ingredients with a mixer
Add wet ingredients to dry and mix again
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)
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
Bake for 12 minutes and enjoy!
*Will stay fresh for 5-7 days in airtight container for freezer for longer
Author:
rachel mansfield
Category:
vegan-friendly, grain free, gluten free, dairy free
Cuisine:
cookies, dessert