Fudgy Chocolate Tahini Cookies
These fudgy, double-chocolate cookies derive their brownie-like texture from creamy tahini. Requiring just one bowl and eight pantry staples, they offer a plant-based and gluten-free approach to the classic cookie.
Ingrédients
- 1/2 cup tahini · unsalted and smooth/drippy
- 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
Préparation
- 1
Preheat the oven to 176°C and line a baking sheet with parchment paper.
- 2
In a medium mixing bowl, whisk together the tahini and maple syrup until thoroughly combined. Incorporate the almond flour, tapioca starch, cocoa powder, baking soda, and salt, mixing well with a wooden spoon or rubber spatula before folding in the chocolate chips.
- 3
Scoop 1 1/2 tablespoon portions of dough, roll them into balls, and arrange them 2 inches apart on the prepared baking sheet. Gently press down on each ball to flatten slightly.
- 4
Bake for 9-12 minutes until the edges are slightly firm. Allow to cool on the baking sheet for 5 minutes before serving.