Fudgy Chocolate Tahini Cookies

Bereiding

1. 1
   Stap 1

   Preheat the oven to 176°C and line a baking sheet with parchment paper.

2. 2
   Stap 2

   In a medium mixing bowl, whisk together 120 g tahini and 160 g maple syrup until smooth.

3. 3
   Stap 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. 4
   Stap 4

   Mix the ingredients well using a wooden spoon or rubber spatula until a dough forms.

5. 5
   Stap 5

   Fold in 85 g semisweet chocolate chips until evenly distributed.

6. 6
   Stap 6

   Scoop approximately 1.5 tablespoons of dough per cookie.

7. 7
   Stap 7

   Roll the dough into balls and place them on the prepared baking sheet, spacing them 5 cm apart.

8. 8
   Stap 8

   Gently press down on each dough ball to flatten them slightly.

9. 9
   Stap 9

   Bake in the oven until the edges are slightly firm.

10. 10
    Stap 10

    Remove from the oven and let the cookies cool on the sheet before serving.