Maple Tahini Cookies with Chocolate
Perfect with a cup of tea or straight off the tray. No judgment.Gluten Free, Vegan
Servings: 7 cookies
Ingredients
- 3/4 cup tahini paste (raw tahini)
- 1/2 cup pure maple syrup
- 1 cup almond flour
- 1 Teaspoon baking powder
- A pinch of salt
- 1/2 cup chocolate chips or more, if you’re like me
- Optional Add-ins 1/2 cup chopped nuts, coconut flakes, or even dried fruit
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, stir together the tahini, maple syrup, and salt until smooth.
- Add the almond flour and baking powder. Mix until fully combined.
- Fold in the chocolate chips.
- Scoop the dough onto your baking sheet (about 6-7 cookies).
- Bake for 12–15 minutes, until the edges are lightly golden.
- Let them cool on the pan for a few minutes before transferring to a rack (they’ll firm up as they cool).
- Keep them in an airtight container at room temperature for up to 5 days.