Pumpkin Chocolate Chip Tahini Cookies
Ingredients
- 1 1/4 cups almond flour
- 3/4 cup tahini
- 1/4 cup pumpkin puree not pumpkin pie filling
- 1/2 cup maple syrup
- 1 egg or flax egg for vegan option
- 2 tbsp pumpkin pie spice you can make your own or buy it
- 1 tsp baking soda
- 1 heaping cup Enjoy Life Foods dairy-free mini chocolate chips
- 1 scoop collagen peptides optional but adds protein
- Sea salt flakes for topping
Instructions
- In a medium bowl, mix together almond flour, pumpkin pie spice, pumpkin puree, tahini, maple syrup, collagen peptides (if using), and chocolate chips. The dough should be thick; if not, add a bit more almond flour.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 350°F.
- Remove the dough from the refrigerator and mix in the egg and baking soda until fully combined.
- Use a cookie scoop or spoon to form dough into cookies. You should get around 10-12, depending on size.
- Bake for 10-11 minutes until slightly undercooked. Let them settle before enjoying!
- Sprinkle sea salt flakes on top for that extra delicious touch.
- Enjoy the crispy outside and chewy inside of these amazing cookies!