These may just be my new favorite cookies, I’ve been making them on repeat the past several months and can’t wait to share them with you!These Double Chocolate Tahini Cookies are so rich and decadent, yet easy to prep with less than 10 ingredients.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
In a large bowl, add the tahini, egg, maple syrup, coconut oil, and vanilla. Whisk to combine.
In a separate medium bowl, add the cocoa powder, almond flour, salt, and baking soda. Whisk to combine.
Add the dry ingredients to the wet and fold gently until a dough forms. Stir in the chocolate chips.
Scoop the dough into 2 tablespoon portions, 1-inch apart on the prepared baking sheet. Gently press in the flaky sea salt on top of each dough ball. Bake for 8 to 10 minutes until golden and set.
Allow to cool on the baking sheet for 10 minutes then enjoy or cool completely.
Notes
Storage: Store the cookies in an aright container in the fridge for up to four days. You can also freeze the cookies or up to two months, thaw on the counter at room temperature before serving.Tips:
Be sure to melt and then cool the coconut oil. You want it to be softened just like you would use butter. You can also use avocado oil here or any neutral oil.
Stir together the dry and wet ingredients separately. This ensures the dough is evenly mixed.
Scoop cookie dough balls of the same size. This is so important so that the cookies bake at the same rate.
Cool on the baking sheet before enjoying. The cookies continue to bake on the hot cookie sheet once they’re out of the oven. Be sure to let them cool for 10 minutes prior to enjoying.