Salted Chocolate Chip Tahini Cookies
Ingredients
The cookie dough
-
1
cup
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
¼
teaspoon
sea salt
-
½
cup
organic brown sugar
-
¼
cup
tahini/tahina
-
1
unit
flax egg
-
½
teaspoon
vanilla extract
-
2
tablespoons
coconut oil
-
½
cup
chopped vegan dark chocolate
For topping
-
to taste
unit
coarse or flaky sea salt
Instructions
- Whisk together the dry ingredients in a small bowl and set aside.
- In a large bowl, mix the wet ingredients until fluffy.
- Combine the dry ingredients with the wet ingredients in two batches and fold in the chocolate.
- Chill the dough in the fridge for at least 2 hours.
- Preheat the oven and prepare baking sheets.
- Scoop the dough and form balls, then flatten slightly on the baking sheets.
- Bake for 10 minutes and allow to cool slightly before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 servings
Calories
161
Total fat
8g
Total carbohydrates
22g
Total protein
3g
Sodium
135mg
Cholesterol
0mg
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