Tahini Double Choc Cookies

Please don't tell me I'm the only one who is a SUCKER for anything with chocolate! If you're the same as me, these rich double chocolate cookies will be your new baking staple. Plus they are gluten free, dairy free, refined sugar free, and can be made vegan. And I promise they are actually soooo tasty (and addicting).

Since switching to a healthier lifestyle and being conscious of what I eat and the quality of food I consume, I have naturally cut back significantly on my sugar intake. The average american consumes a dangerously amount of added sugar in a day and I wanted to make cookies that tasted delicious, are healthy, and only has roughly 3-5 grams of sugar per cookie!

With that being said, these cookies are not as sweet as your average cookie, but that's how I wanted them! Sometimes I don't want to load my body with a ton of sugar while having dessert. Also, Since cutting back on sugar, things are way more sweeter to me now. So this dessert is perfect for me, and I hope you love it too!

This recipe calls for tahini, but you can easily swap it out for runny natural peanut butter! Tahini is ground up sesame seeds and is what's used as the base for hummus. For an easy homemade hummus recipe, click here. With that being said, peanut butter will make this recipe more sweeter tasting since tahini has a more savory taste. Make a batch each to see which you like the best! ;) I personally love them both ways!

To make this recipe vegan, simply swap out the egg for a chia or flax seed egg and the chocolate chips for dairy free.

Chia seed egg: 1 tbsp chia seeds & 3 tbsp water. Mix together and let it sit in fridge for a few minutes until it forms a gel egg-like consistency.

Ingredients:

(makes 17 medium sized cookies)

- 1 egg (chia or flax egg if vegan)

- 1/2 cup runny tahini OR runny peanut butter

- 4 tbsp maple syrup

- 3 tbsp melted coconut oil

- 1 tsp vanilla

- 1/3 cup cacao powder

- 2 tbsp almond flour

- 1/4 tsp baking soda

- pinch of sea salt

- choc chips (use dairy-free if vegan)

Directions:

- in a medium sized bowl, mix wet and dry ingredients separably then combine.

- mix together carefully and fold in desired amount of choc chips.

- scoop a medium ball sized amount of batter into a baking sheet with parchment paper.

- flatten and shape them in to cookies (THEY WILL BAKE HOW YOU SHAPE THEM. THEY WILL NOT SPREAD OR RISE MUCH MORE)

- bake on 350 for 8-9 minutes

- place more choc chips and sea salt on top and let them cool on baking sheet for a few minutes.

- store in an air tight container on the counter or in the fridge.

I personally like to store my cookies in the fridge. I like the taste of them better when they're chilled and I feel like they last longer!

I really hope you love this recipe just as much as I do! Let me know how your batch turns out in the comments below, and feel free to share with your friends!

Being gluten free, dairy free, and a little more health conscious doesn't mean eating boring! It's my passion to share with you yummy and satisfying recipes that will help your health and nutrition goals. Don't forget to give this post a like if you want more of these!

Happy baking :)