Almond Flour Chocolate Chip Cookies

Make these almond flour chocolate chip cookies with tahini and maple syrup. They're vegan, gluten-free, chewy, and easy to make!

Recipe Source Link:https://www.mygingergarlickitchen.com/almond-flour-chocolate-chip-cookies/

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RECIPE INGREDIENTS

» For Almond Flour Chocolate Chip Cookies

• 1 cup (100 g) almond flour
• ¼ cup (64 g) tahini
• ¼ cup (60 ml) maple syrup
• ? cup (55 g) chocolate chips
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt

RECIPE INSTRUCTIONS

» For making Almond Flour Chocolate Chip Cookies

1. Preheat your oven to 170°C (340°F). In a mixing bowl, whisk together the tahini, maple syrup, and vanilla extract until everything is smooth and combined.
2. Add the almond flour, baking powder, and salt. Mix until a soft, uniform dough forms.
3. Fold in the dark chocolate chips or chopped dark chocolate until evenly distributed throughout the dough. Divide the dough into 12 equal portions and roll each portion into a ball.
4. Line a baking tray with parchment paper. Place them on the prepared baking tray, making sure to leave some space between each cookie. Place a piece of parchment paper on each cookie ball and press gently to flatten each ball with the bottom of a glass. You can top them with a couple of chocolate chips.
5. Bake the cookies for 15 minutes, checking from the 12-minute mark. The edges should be lightly golden and the cookies should look set. The centres may still feel soft when the cookies come out of the oven. Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack. Let them cool for another 5 minutes for warm cookies, or let them cool completely. They will firm up as they cool.
6. Enjoy your delicious almond tahini chocolate chip cookies with a glass of milk, tea, or coffee, or just as they are as a quick, sweet, and wholesome snack.

RECIPE NOTES

1. You can swap chocolate chips with the same amount of raisins for a fruity touch.
2. Almond flakes or sliced almonds can also be used for coating these cookies if you want a nutty crunch.
3. Don't overbake the cookies. The cookies should be slightly crisp around the edges while remaining soft and chewy inside.
4. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

NUTRITION (Per Serving)

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Nutritional information is meant to serve as a helpful guide and is approximate. Actual values may vary depending on ingredients and preparation.