You could say I'm trying to be a little more adventurous in the kitchen these days. Cookies aren't my specialty, I haven't made a great deal of effort in them over other desserts. So, I figured it was about time I get the basics down. I never used Tahini in recipes before but since I started incorporating it more frequently, I have really grown to love it! If you love Tahini check out my Butternut Curry Dip and stay tuned for more recipes on their way! These were really easy to start my cookie craze with and turned out really soft :)
What you will need:
1/2 Cup Tahini
5 Tbsp pure Maple Syrup
1/2 Tsp Pure Vanilla Extract
1 cup + 1 Tbsp Almond Flour
1/4 Cup Dairy free Chocolate Chunks
Mix all of the ingredients together in a bowl, saving the chocolate chunks for last.
Pre heat your oven to 350° and place one tablespoon of dough per cookie on parchment paper on a baking sheet.
With the bottom of a glass, press down to 1/3 inch thick. Bake for 12 minutes or until golden brown on top.
How easy was that?! I shared with my friends and they all gave it a thumbs up. Not bad for my first attempt, and gave me the courage to keep baking more cookies!
Makes 10 cookies
170 Calories, 16g Carbs, 3g Protein, 11g Fat
