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!
Ingredients
- 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
Instructions
-
Line a baking sheet with parchment paper and set aside.
-
In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips!
-
The dough should be thick. If it’s not, add a little bit more almond flour.
-
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!
-
While the dough is chilling, preheat oven to 350 F.
-
Remove bowl from the refrigerator, and add the egg and baking soda, and mix together until fully incorporated.
-
Using a cookie scoop or spoon, scoop dough and form 16 cookies.
-
Bake for 10-11 minutes.
-
Remove from the oven and let the cookies settle before eating!
-
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.
-
Sprinkle sea salt flakes on top.
-
Enjoy!
Recipe from Kale Junkie.
