PUMPKIN CHOCOLATE CHIP TAHINI COOKIES

GLUTEN FREE / PALEO

 

It’s clear that you guys LOVE - like really LOVE - my “LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES.” And for very good reason. They are friggin’ life changing, and if you don’t think so, then to be honest, I don’t think we can be friends. They are perfectly crisp on the outside, and my GAWD, they are thick and chewy, and beyond chocolatey on the inside.

But now that the holidays are approaching, I decided to kick things up a notch, and experiment with a pumpkin version; because let’s face it, from now until December 31, it’s about pumpkin EVERYTHING. I tested this version out about three times - it’s pumpkin-y without being over the top pumpkiny. It’s filled with all the spices of fall - think cinnamon and cardamom, but again, it’s all super subtle. Because let’s be real, the tahini and chocolate chips are still the star of the show.

The trick to these cookies, just like the “LIFE CHANGING CHOCOLATE CHIP TAHINI COOKIES” 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. Vegan? YES, you can use a flax egg, and it will work perfectly, you’ll see.

Okay, let's get right to this recipe, because when your girl over here says LIFE CHANGING, she means it...

 

makes 10 - 12 cookies

Ingredients


1 1/4 cups almond flour
3/4 cup tahini
1 cup pumpkin puree (not pumpkin pie)
1/2 cup maple syrup
1 egg (or flax egg if vegan)
1-2 tb pumpkin pie spice (they sell it at Trader Joes, or you can buy Primal Palate brand, which I love, or, use equal parts cinnamon, cardamom, and nutmeg)
1 tsp baking soda
1 heaping cup of Enjoy Life Foods dairy free mini chocolate chips
1 scoop collagen peptides (optional, but great source of protein)
sea salt flakes for topping

 

instructions

Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together ONLY the almond flour, pumpkin pie spice, pumpkin, 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.
Enjoy!

 

XO
@kalejunkie

pumpkin chocolate chip tahini cookies.JPG