In fact, the inspiration for most of what I cook is . . . use up what’s in the fridge and pantry. And this time the result was rich, chewy dark chocolate goodness! I was afraid the tahini would be too strong of a taste and my kids would be disappointed. No way! It added just a hint of nutty uniqueness and they asked for more.
Dark Chocolate Tahini Cookies
Ingredients:
- 2 eggs
- 1 cup Tahini, mixed well
- 1/2 cup Coconut Oil, soft but not melted
- 3/4 cup Coconut Sugar
- 3/4 cup Swerve, or another alternative sweetener
- 1 tbs Vanilla Extract
- 2 cups Fine Almond Flour
- 1 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 cup Dark Chocolate Chunks
Instructions:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Beat together the tahini, coconut oil, and sugars until smooth. Then add eggs and vanilla.
- Whisk flour, cocoa, baking soda, and salt in a separate bowl (be sure to get out any clumps from the almond flour).
- Add dry ingredients to wet ingredients and mix well (dough will be very sticky), scraping sides occasionally.
- Stir in chocolate chips and chill dough for 15 minutes.
- Scoop out the dough, form into balls, place on prepared cookie sheet, and flatten slightly.
- Bake for 10 minutes until just set.
- Allow to cool for 5 minutes on baking sheet and then transfer to a wire rack to fully cool (or try one while the chocolate chunks are still gooey).
