Fudgy Chocolate Tahini Cookies
by Tavolino
Rich, brownie-like vegan cookies made with tahini and cocoa powder. These gluten-free treats are prepared in a single bowl and bake in just 10 minutes.
Ingredients
- Tahini 120 g
- Maple syrup 160 g
- Almond flour 100 g
- Tapioca starch 60 g
- Cocoa powder 45 g
- Baking soda 0.5 tsp
- Sea salt 0.5 tsp
- Semisweet chocolate chips 85 g
Preparation
- 1
Preheat the oven to 176°C and line a baking sheet with parchment paper.
- 2
In a medium mixing bowl, whisk together 120 g tahini and 160 g maple syrup until smooth.
- 3
Add 100 g almond flour, 60 g tapioca starch, 45 g cocoa powder, 0.5 tsp baking soda, and 0.5 tsp sea salt to the bowl.
- 4
Mix the ingredients well using a wooden spoon or rubber spatula until a dough forms.
- 5
Fold in 85 g semisweet chocolate chips until evenly distributed.
- 6
Scoop approximately 1.5 tablespoons of dough per cookie.
- 7
Roll the dough into balls and place them on the prepared baking sheet, spacing them 5 cm apart.
- 8
Gently press down on each dough ball to flatten them slightly.
- 9
Bake in the oven until the edges are slightly firm.
- 10
Remove from the oven and let the cookies cool on the sheet before serving.