Fudgy Chocolate Tahini Cookies

Name: Fudgy Chocolate Tahini Cookies
Total time: 20 min
Yield: 13 personnes
Ingredients: 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

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.

20 min

13 pers

176°C

oven

Dessert

vegan

gluten-free

tahini

Minimalist Baker

Ingrédients

13 pers

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.