Chewy Double Chocolate Chip Cookies

Refined Sugar Free, Vegan, and Gluten Free Friendly

Originally published: September 4, 2020

These cookies are an adaptation of Nicole Modic’s Life Changing Tahini Cookies, which are truly life changing. Though hers are already incredible I wanted a more chocolaty feel so I added some cocoa powder and extra chocolate morsels to these and damn, I’m glad I did. What I love about these cookies is that there is no sugar crash, they’re filled with protein, and they’re grain free. Also, by not including eggs, you can enjoy this batter as is. Remember licking the batter from the bowl? Same concept, zero risk ;)

Chocolate chip cookies on a cooling rack with white linen underneath it.

Ingredients

3/4 cup tahini

3/4 cup almond flour

1/4 cup pure maple syrup

1 tbsp unsweetened cocoa powder (or cacao powder but the cocoa definitely gives it more of a rich chocolate flavor)

1 tsp vanilla extract

1/4 tsp coarse or finely ground sea salt + flakey sea salt for topping

1/2 cup dairy-free dark chocolate, chopped (I use Enjoy Life’s semi-sweet mega chunk) + more for topping

1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)

1 tsp baking soda

Method

In a large mixing bowl combine tahini, almond flour, maple syrup, cocoa or cacao powder, vanilla extract, sea salt, and collagen (if using) together.

Measure out your dark chocolate of choice and chop finely, then fold into the dough with a spatula. The batter should be thick. If the batter doesn’t look very thick, add more almond flour.

Cover and set in the fridge for 30 minutes.

While you’re waiting, preheat the oven to 350 F and line a baking tray with parchment paper.

Once those painstakingly 30 minutes are up, take the cookie dough out of the fridge and add your flax egg and baking soda. Combine until everything is evenly mixed.

Form the dough into even sized balls, place on the baking tray and space your cookies out. You can use a cookie scoop, spoon, or your hands. These measurements should yield you about 9 cookies. Top with more sea salt if you love that salty sweet combo and bake for 11 minutes.

Let cool for 10 minutes (they might look underdone but wait 10 mins to pop them back in the oven if you’re worried) and enjoy! Store in an airtight container up to a week.