LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES
GLUTEN FREE / PALEO
We just got home from a wonderful weekend away visiting the Belcampo Meat Co. farm near Mt. Shasta, and it was the experience of a lifetime. But there's something you should know about me, and that is, when I'm not involved in some activity, my wheels start turning and I dream up recipes. So while the kids were napping, I was laying on the bed in our tent thinking about what I was going to make the second I came home.
The only thing I knew was that it had to involve tahini and it had to involve chocolate. So I decided to take my Sea Salt Chocolate Chip Tahini Truffles and kick things up a notch. I pulled out a few baking tricks I've learned over the years, and these chewy Chocolate Chip Tahini Cookies were born. They are perfectly crisp on the outside, and my GAWD, they are thick and chewy, and beyond chocolatey on the inside.
The trick is in refrigerating the dough, then adding the egg and baking soda, and then baking them. The other trick is to slightly undercook them. Don't worry, the egg will be fully cooked, but the cookies won't be.
For this recipe (and many others), I used the dairy free mini chocolate chips from Enjoy Life Foods. I have been a customer of this brand for many years - the quality and taste is unparalleled. I use it to make cookies, muffins, and so much more. I melt it with some coconut oil and pour it on top of ice cream, and a hard shell forms - so good! I also use it to coat my truffles in my Sea Salt Chocolate Chip Tahini Truffles recipe! The best part is that anything I make with these chocolate chips, I can send to school with my kids, since they are nut free and allergy friendly!
I purchase them at Whole Foods, Nugget Market, and on Thrive Market. To see where they are available near you, just check their store locator.
Okay, let's get right to this recipe, because when your girl over here says LIFE CHANGING, she means it...
makes 10 - 12 cookies
Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips! *The dough should be thick. If it's not, add a little bit more almond flour.
Mix to ensure everything is coated well, and place in the refrigerator for 30 minutes. Do not skip this step!
While the dough is chilling, preheat oven to 350.
Remove bowl from the refrigerator, and add the egg and baking soda. Mix together until fully incorporated.
Using a cookie scoop or spoon, scoop dough and form cookies. Depending on the size of your cookies, you will get 10-12.
Bake for 10-11 minutes. Remove from the oven and let the cookies settle before eating!
The key with these cookies is to slightly undercook them, so that they are nice and crispy on the outside and SUPER CHEWY on the inside.
Sprinkle sea salt flakes on top.