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Fudgy Chocolate Tahini Cookies

🇺🇸 United States

Servings: 13 cookies Prep: 10 minutes Cook: 10 minutes Total: 20 minutes

Ingredients

  • 1/2 cup tahini, unsalted and smooth
  • 1/2 cup maple syrup
  • 1 cup almond flour
  • 1/2 cup tapioca starch
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup semisweet chocolate chips or chunks

Steps

  1. Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together tahini and maple syrup until smooth.
  3. Add almond flour, tapioca starch, cocoa powder, baking soda, and salt. Mix well.
  4. Stir in chocolate chips until evenly distributed.
  5. Scoop dough into ~1 1/2 tablespoon portions, roll into balls, and place 2 inches apart on the baking sheet.
  6. Gently press each ball to flatten slightly.
  7. Bake for 9-12 minutes until edges are slightly firm.
  8. Let cool for 5 minutes before serving.

Notes

Store leftovers covered at room temperature for 3-4 days or freeze for up to 1 month. Best enjoyed at room temperature.

Source: minimalistbaker.com