AuthorgoodnesswithgPreheat oven to 350 degrees. Line one large or two smaller baking sheets with parchment paper, and set aside.
To a mixing bowl, add coconut sugar and egg. Cream together.
Add tahini and vanilla, and mix together.
Add almond flour and baking soda, and mix to incorporate well.
Pour in chocolate chips, and fold in my hand.
Scoop the dough into ~13 balls, and place on the parchment-lined baking sheet. Use your fingers to flatten slightly into a cookie shape.
Top with additional chocolate chips if desired.
Bake for 10 minutes, until slightly golden.
Allow cookies to cool for 5 minutes before transferring to a wire cooling rack.
Top with a sprinkle of flaky sea salt. Enjoy!
*I recommend storing the extras in the fridge for maximum freshness.
Ingredients
Directions
Preheat oven to 350 degrees. Line one large or two smaller baking sheets with parchment paper, and set aside.
To a mixing bowl, add coconut sugar and egg. Cream together.
Add tahini and vanilla, and mix together.
Add almond flour and baking soda, and mix to incorporate well.
Pour in chocolate chips, and fold in my hand.
Scoop the dough into ~13 balls, and place on the parchment-lined baking sheet. Use your fingers to flatten slightly into a cookie shape.
Top with additional chocolate chips if desired.
Bake for 10 minutes, until slightly golden.
Allow cookies to cool for 5 minutes before transferring to a wire cooling rack.
Top with a sprinkle of flaky sea salt. Enjoy!
*I recommend storing the extras in the fridge for maximum freshness.
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