These delicious vegan tahini chocolate chip cookies are free from nuts, eggs, dairy, refined sugar and gluten. Based on tahini makes these cookies high in protein, healthy fats and calcium.
½cupdark choc bitsor dark chocolate chopped into chunks
Instructions
Preheat oven to 180 degrees Celsius (356 F). Line two baking trays with parchment paper.
Add the tahini, baking powder, maple syrup and coconut flour to a large mixing bowl and whisk to combine.
Add the dark chocolate chips or chocolate chunks and stir through.
Use a small cookie dough scoop to scoop the dough onto the prepared baking trays. Using your hands, roll the cookie dough into balls and then press down gently with hands to flatten slightly. Make sure the cookies are at least 1.5 inches apart.
Place the trays into the oven on the middle shelf. If both won't fit on the middle shelf, place one tray on the middle and one on the next shelf up. After 10 minutes, the tray on the top will be golden, remove them from the oven and then place the tray on the middle on the top shelf and bake for a further 2 minutes.
Allow to cool on the tray for 10 minutes on the tray before transferring to a cooling rack. Once completely cooled, store in an airtight container.
Notes
Nutritional Facts are an estimate only.
Notes
Once cooled, store tahini cookies in an airtight container on the bench top.