Tahini Chocolate Chip Cookies
A Grain free, sugar free, lectin free delicious cookie that has the taste of tahini and the delight of rich chocolate.
Yield: 30 – 36 Cookies
300 g All-Purpose Flour (See MYX basics for recipe)
1 tsp Baking Powder
1/2 tsp Himalayan Pink Salt
170 g Unsalted Italian Butter
75 g Monk Fruit Grounded (use spice grinder to grind sugar)
3 tbsp. Yacon Syrup
1 tsp Almond Extract
3/4 cup Tahini
100 g Chocolate 90% Cocoa
1/4 Toasted Sesame Seeds (Light & Dark)
Preheat oven to 350, mix flour, baking powder and Himalayan salt together in small bowl using a whisk. Mix the Italian butter, grounded monk fruit and yacon syrup, almond extract, using your electric mixer on medium speed, blend all well together until light and fluffy. In same bowl add tahini, above flour mixture and chocolate, blend all together with mixer. Dough may be a little sticky.
Pending on personal choose use one or two small bowls to put the light and dark sesame seeds separate (optional to do all black seeds, all light seeds or 55/55 to get a black and white cookie look), scoop a heaping tsp of dough and roll into a ball, dip the top of the ball in bowl with tahini seeds, pressing them with your hand a little to help adhere, then place on baking sheet with parchment paper spacing cookies about 2” from each other. Bake cookies for 12 to 16 minutes rotating cookie sheet halfway to get a nice balanced golden brown finish.
Nutrition per Serving