WEEKEND BAKING ADVENTUR... Tahini-Almond Chocolate Chip Cookies!! They’re super easy to whip up, have the most delicious nutty + salty + sweet flavor, are crunchy on the outside and soft on the inside🤤 Recipe Below!!!👇🏽 .
Tahini-Almond Chocolate Chip Cookies
(Paleo, low-sugar, gf, dairy-free) *Makes 15* ✨
•1/2 cup creamy unsalted almond butter
•1/2 pure tahini (I use TJ’s)
•1 large egg (I do @vitalfarms)
•1/4 cup golden @lakantosweetener monk fruit (use code “Sadie” for discount!!)
•1/4 cup organic coconut sugar •1 tsp vanilla extract •1 tsp baking soda
•1/4 tsp sea salt
•1/2 cup dark chocolate chips
•1/2 tsp flaky sea salt, for topping
1. Preheat oven to 350°F.
2. Using a stand mixer or handheld mixer, whisk together the almond butter, tahini, egg, monk fruit, and coconut sugar.
3. Add the vanilla, baking soda, and sea salt, and gently mix in. Fold in the chocolate chips.
4. Using a cookie scoop or heaping tablespoon, scoop dough onto a parchment-lined cookie sheet, 2 inches apart (bake dough in 2 separate batches). Flatten out slightly. Sprinkle with the flaky sea salt.
5. Bake each batch for 12-14 minutes. Let cool for 10 mins. The longer they cool, the crispy they will get! Enjoy😘