Tahini Chocolate Chip Cookies
Ingredients
- 1 tbsp ground flax + 3 tbsp water
- 1 cup + 4 tbsp almond flour
- 1/2 cup tahini
- 1/4 cup maple syrup
- 2 tbsp apple sauce
- 1/4 cup sugar (I used brown!)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Preparation
Preheat oven to 360 and line 2 baking sheets with a silicone mat
In a large bowl, prepare the flax egg by mixing flax and water and leave to sit for 5 minutes
To the bowl, add the rest of the ingredients and mix well; the dough will be super sticky
Form 16 cookies, using approximately 1 tablespoon each
Bake for 15 minutes until the edges are golden; Meg emphasizes: let them cool for at least 30 minutes as this is crucial
The hardest step: try not to finish them all in one night
