Vegan Grain-Free Tahini Chocolate Chunk Cookie
Ingredients
The cookie
-
1
teaspoon
ground flaxseed
-
1
tablespoon
water
-
½
cup
almond meal (or hazelnut/sunflower seed meal)
-
¼
teaspoon
fine sea salt
-
¼
teaspoon
ground cinnamon (optional)
-
¼
teaspoon
baking soda
-
2
tablespoons
maple syrup
-
1
tablespoon
tahini
-
1
teaspoon
avocado oil
-
¼
teaspoon
vanilla extract
-
1
oz
dark, dairy-free chocolate, chopped (or 2 tablespoons chocolate chips)
The garnish
-
to taste
flaky sea salt
-
to taste
cacao nibs
-
to taste
sesame seeds
Instructions
- Preheat the oven to 375°F and line a small baking sheet with parchment paper.
- In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to thicken.
- In a medium bowl, combine almond meal, salt, cinnamon, and baking soda, then add the flaxseed gel, maple syrup, tahini, avocado oil, and vanilla. Mix until combined.
- Fold in the chocolate chunks until evenly distributed.
- Transfer the dough to the baking sheet, shaping it into a 1-inch thick circle. Top with flaky salt, cacao nibs, and sesame seeds.
- Bake for about 10 minutes until the edges are browned and cracks appear. Let cool for about 30 minutes before enjoying.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
14g
Total carbohydrates
26g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
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