We enjoy finding “cleaner” dessert recipes and we are SO happy we stumbled upon this one! These cookies are soft and chewy on the inside and a little crunchy on the outside. The tahini gives them a rich flavor that can’t be beat! They’re free of refined grains and refined sugars –  a huge bonus in our eyes!


  • 1 cup almond flour
  • 1 cup tahini (make sure its liquid-y tahini!)
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp baking soda
  • 1 heaping cup of chocolate chips (we used Hu Kitchen chocolate chips – this brand uses coconut sugar as the sweetener!)
  • 1 scoop collagen peptides (optional)
  • sea salt flakes for topping


  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips!
  3. The dough should be thick. If it’s not, add a little bit more almond flour.
  4. Mix to ensure everything is coated well, and place the bowl in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP, THIS IS THE MAGIC!
  5. While the dough is chilling, preheat oven to 350 F.
  6. Remove bowl from the refrigerator, and add the egg and baking soda, and mix together until fully incorporated.
  7. Using a cookie scoop or spoon, scoop dough and form 16 cookies.
  8. Bake for 10-11 minutes.
  9. Remove from the oven and let the cookies settle before eating!
  10. The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
  11. Sprinkle sea salt flakes on top.
  12. Enjoy!

Recipe from Kale Junkie.