Gingerbread Tahini Chocolate Chip Cookies
Ingredients
The cookie dough
-
1
cup
almond flour
-
1
cup
tahini
-
1/2
cup
maple syrup
-
1
tbsp
molasses
-
1
large
egg
-
1
tsp
baking soda
-
1
tsp
cinnamon
-
1/2
tsp
ground ginger
-
1
scoop
collagen peptides (optional)
The toppings
-
3/4
cup
dairy free chocolate chips
-
to taste
sea salt flakes
Instructions
- Mix almond flour, tahini, collagen, maple syrup, molasses, cinnamon, and ginger in a medium bowl.
- Chill the mixture in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Stir in the egg and baking soda, then add the chocolate chips.
- Line a baking sheet with parchment paper.
- Scoop the dough onto the baking sheet, spacing them about two inches apart.
- Bake for 10-11 minutes, preferably undercooked.
- Transfer cookies to a cooling rack and sprinkle with sea salt flakes before enjoying.
Nutrition Facts (estimated)
Servings
16
Calories
150
Total fat
8g
Total carbohydrates
18g
Total protein
4g
Sodium
50mg
Cholesterol
30mg
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