ALMOND FLOUR CHOCOLATE CHIP COOKIE
4.74 - 185 votes
▢ 2 cups Almond flour ▢ 1/4 teaspoon Salt ▢ 1/2 teaspoon Baking powder ▢ 1/4 cup + 2 tablespoons Maple syrup ▢ 5 tablespoons Tahini paste ▢ 1 tablespoon Almond milk ▢ 1/3 cup Vegan dark chocolate chips
In a large mixing bowl, add almond flour, baking powder, salt, maple syrup, fresh tahini paste, and unsweetened almond milk (lukewarm, not cold).
Combine with a spoon until it forms a crumbly dough.
Add Vegan Chocolate Chips
Stir in the vegan dark chocolate chips. Combine again.
Make a Dough Ball
Use your hands to gather the pieces of dough into a cookie dough ball. The dough should be soft and easy to bring together.
Using a cookie scoop, scoop the dough, to shape 16 small cookies. Place each cookie dough ball onto a baking tray.
Press the Cookies
Lightly press the top of each cookie to flatten them. The cookie won't expand while baking so shape them as you like, thinner they get crispier, thicker they stay softer/chewier in the center.
Bake at 180°C (350°F) for 12-15 minutes or until the sides are golden brown. The center stays soft, white in color. The cookies will harden and get chewy at room temperature.
Cool down the cookies onto a cookie rack for at least 2 hours to enjoy their best flavor and texture.
Prep Time: 10 minutes Cooking Time: 12 minutes Serving: 1 Cookie Makes: 16 Cookies Calories: 151 kcal per Cookie