Paleo Chewy Double Chocolate Tahini Cookies

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Tahini, organic

• Baking & Spices

  • 1 cup Almond flour, fine
  • 1/2 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 3/4 cup Coconut sugar, unrefined
  • 1/2 cup Dark chocolate chips
  • 1/8 tsp Sea salt, fine-grain
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil, organic

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg
• ½ cup organic tahini, mixed prior to adding
• ¼ cup organic coconut oil, solid but soft (room temp)
• ¾ cup unrefined coconut sugar
• 2 tsp pure vanilla extract
• 1 cup fine blanched almond flour
• ½ cup cocoa powder (or raw cacao)
• ½ tsp baking soda
• ⅛ tsp fine grain sea salt
• ½ cup dark chocolate chips (I used Enjoy Life Dark Chocolate Morsels)

Directions

• Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
• Beat together the tahini and coconut oil until smooth - I used my hand mixer for this. Then, beat in the coconut sugar, egg, and vanilla.
• Mix the dry ingredients together in a separate bowl (except for chocolate chips) then add the dry mixture to the wet ingredients and mix well until a sticky dough forms.
• Stir in the chocolate chips, then chill the dough for about 10 minutes. Use a spoon or cookie scoop (I love this cookie scoop) to drop dough into 16 balls (you may need more than one cookie sheet) Flatten each one into a cookie shape and bake in the preheated oven for 10-12 minutes, until just set.
• Allow the cookies to cool on the baking sheet for 3-5 minutes, then transfer to wire racks to fully cool. Store leftovers in a sealed container in the refrigerator. Enjoy!