• Kit Yoon

Double Chocolate Tahini Cookies



Ingredients:


  • ½ cup tahini

  • ½ cup natural nut butter (like peanut or almond)

  • 1 egg (or use flax egg for vegan version: 1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)

  • ½ cup of sugar 

  • 3 Tbsp cocoa powder

  • 1 Tbsp almond flour 

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda 

  • ½ cup chocolate chips

  • Dash of salt


Instructions:


  1. Preheat oven to 350°F. Line cookie sheet with parchment paper 

  2. Combine all ingredients in a mixing bowl 

  3. Use a cookie scoop or form balls with batter, flatten with spoon

  4. Bake for 12 minutes, let cool for 10 minutes (cookies are soft and fragile at first)

  5. Makes about 12 cookies 

  6. Store in airtight container for up to one week, or put in freezer

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