Ingredients
The following ingredients have 8 Servings
- ½ cup + 2 tablespoons natural, unsalted creamy almond butter
- ¼ cup + 2 tablespoons unsalted tahini
- 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisked together, set for 15 minutes)
- ¼ cup + 3 tablespoons coconut sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut flour
- ¼ cup raw cacao powder or unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt (optional)
- ½ cup chopped paleo chocolate gems or paleo chocolate, if not paleo: vegan chocolate chips
- 2-3 tablespoons chopped paleo chocolate gems or paleo chocolate, if not paleo: vegan chocolate chips
Instruction
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, add all ingredients except paleo chocolate. Using a rubber spatula, stir and fold until thoroughly mixed.
- Using a medium cookie scoop, scoop and drop cookie dough onto baking sheet, evenly spaced apart. Do not roll cookie dough in the palm of your hands—this will cause the dough to warm up and release too much oil, resulting in spread out cookies with unseemly crispy edges.
- Using the palm of your hand, quickly press down to flatten cookies—they’ll spread just a bit while baking. Flatten less if you want thicker cookies, flatten more for larger, flatter cookies. Press chocolate chips into cookie tops. Press together any cracks that form.
- Bake for 10-14 minutes. Mine took 12 minutes. Place cookie sheet on a cooling rack, and allow cookies to cool directly on the sheet for 10-15 minutes—do not remove from sheet for at least 10 minutes, as cookies are fragile. Transfer cookies directly onto the cooling rack to cool for about 30 minutes, or until completely cooled. Enjoy! Storing notes below.
