Double Chocolate Tahini Cookies
These cookies are crunchy on the outside, melty on the inside + chocolatey all over. They're Paleo, refined sugar-free + what after-dinner dreams are made of.
Servings: 18 cookies
Ingredients
- 1 cup tahini
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 heaping cup chocolate chips/morsels
Instructions
- Preheat your oven to 350f or 165c. Line a cookie sheet with some baking parchment.
- In a stand mixer, or with a hand mixer, whisk together the tahini + coconut sugar.
- Once your coconut sugar is incorporated, add the eggs one at a time, blending thoroughly after each.
- Scrape down your bowl + add your almond flour, cocoa, baking soda + salt. (If your cocoa is lumpy, be sure to sift it first.) Mix until incorporated. Your batter will be thick!
- Stir in your chocolate of choice. (I think the darker the better + I prefer bigger chunks!)
- Scoop out tablespoon sized balls of dough. Use your hands to roll them into balls + squash into cookie shapes. They won't spread as you bake them, so ensure you're happy with the shape! Don't worry, they will feel super oily at this point because of the tahini. That's normal!
- Bake the cookies for 8 minutes. Leave to cool on the tray for at least 5, before finishing cooling on a cooling rack.
- For optimum enjoyment, enjoy warm! However, they can be stored for a few days at room temperature. I always throw my day or two old cookies into the microwave for 10 second before enjoying. (Or, for an alternative pleasure experience, throw the leftovers in the freezer - they're divine to snack on frozen too!)
- Try not to eat them all immediately (you've been warned!)
Notes
You can use any chocolate chips or chunks you'd like - I prefer dark, but milk or even white would work.