Chocolate Fudge Tahini Cookies
These chewy chocolate fudge tahini cookies are soft, fudgy and loaded with decadent chocolate. Easy to make and sure to satisfy your chocolate craving!
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Servings: 24 cookies
Equipment
- 1 large baking sheet lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water, let set for 5-15 minutes
- ½ cup (120 grams) tahini
- ⅓ cup (107 ⅓ grams) pure maple syrup
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- ⅔ cup (74 ⅔ grams) almond flour
- 6 tablespoons raw cacao powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (90 grams) dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. You may need two baking sheets depending on the size you have available.
- In a large bowl, mix together the flax egg, tahini, pure maple syrup, coconut sugar (optional), and vanilla extract.½ cup tahini, ⅓ cup pure maple syrup, 2 tablespoons coconut sugar, 1 teaspoon vanilla extract, 1 flax egg
- Add in the almond flour, cacao powder, baking soda and sea salt. Mix well to combine. Fold in the chocolate chips.⅔ cup almond flour, 6 tablespoons raw cacao powder, 1 teaspoon baking soda, ¼ teaspoon fine sea salt, ½ cup dark chocolate chips
- Drop heaping tablespoons of batter onto a lined baking sheet.
- Bake for 10-12 minutes. Allow to cool on baking sheet.
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Notes
Store in an airtight container for up to one week or freeze for up to 3 months.
Careful not to overcook as it will continue to cook slightly while cooling on the baking sheet.
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