Personal Sized Chocolate Chip Tahini Skillet Cookie
Ingredients
- 1/3 cup paleo flour (almond flour or I used paleo mix)
- 1.5 tbsp raw coconut sugar or monk fruit extract (can use maple syrup or honey too)
- 1 flax egg (1 tbsp ground flax mixed with 1 tbsp water, let sit for 5 minutes)
- 2 tbsp unsweetened nut mylk of choice
- 1/2 tbsp tahini
- 1/2 tbsp vegan butter (I love clean coconut butter) or sub with coconut oil
- Dash of Cinnamon
- Dash of alcohol free Vanilla Extract
- 1 spoonful vegan extra dark chocolate chips (I used 100% cacao chips)
- 1/2 tsp baking soda
- dash of sea salt
Preparation
To do: preheat oven to 350 degrees
Mix all dry ingredients except sea salt in a medium bowl
Add vanilla, flax egg, tahini, and nut mylk, and mix until cookie dough forms
Spoon into a lightly oiled mini skillet or onto a baking sheet (if you don’t have one of these little guys)
Sprinkle sea salt over the cookie
Bake for 12-15 minutes or until edges brown and cooked through!