Ingredients
Scale
- 1/2 cup creamy tahini (I prefer Soom Foods)
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free flour (1:1 ratio)
- 1/2 tsp baking powder
- 3/4 cup vegan dark chocolate chips and chunks
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix together the tahini, maple syrup, and vanilla extract until well combined.
- Add the almond flour, gluten-free flour, and baking powder to the wet ingredients, and mix with a spatula.
- Fold in the chocolate chips and chunks until evenly distributed throughout the dough.
- Use a double cookie scoop to portion the dough onto the prepared baking sheet. Flatten the tops with your palm, as the cookies won’t spread much during baking.
- Bake for 12-14 minutes, then immediately sprinkle with flaky sea salt after removing from the oven. Let cool for 5 minutes before enjoying!
Notes
- Make sure to mix all the wet ingredients first before adding the dry ones.
- Flatten the tops of each cookie before baking to control spreading.
- Using both chocolate chips and chunks ensures chocolate in every bite.
- Sprinkling flaky sea salt adds a perfect balance of flavors.