Oh, quarantine.  It has inspired me to write more, organize stuff and, of course, bake amazing treats. I saw a version these cookies on instagram from an influencer I like called @kalejunkie. She has great ideas and I have had luck with her recipes.  Recently, I found myself with an overabundance of tahini.  I am not quite sure what happened, but I think it is one of those things that happens when you have good intentions to tackle a recipe and your plans fall through and then you do it again and then maybe a third time.  This is a tip of the hat to the traditional chocolate chip cookie, but without the refined stuff or the dairy.  It is not Vegan because I used one egg and I have not tested it with an egg replacement.

Tahini Chocolate Chip Cookie Recipe, Tahini Bikini Chocolate Chip Cookies

So here it is:

INGREDIENTS

1 1/4 cup almond flour
1 cup tahini
1/2 cup maple syrup
1 egg
1 tsp baking soda
1 heaping cup of mini gluten free dairy free chocolate chips
sea salt flakes for topping

  1. In a medium bowl mix together almond flour, tahini and maple syrup and mini chips.  Make sure its well mixed and thick. like similar to a wet cookie dough.  chill the dough for at least 30 minutes to 1 hour.  The Kale Junkie made it a point to say not to skip this step so I din’t.
  2. While dough is chilling start preheat oven to 350 degrees and line a baking sheet with some parchment.
  3. Remove the dough from the fridge and add the remaining ingredients.  Mix well.  Bake for 10-12 minutes.  One of her tips was to under bake them.  I think it is a good tip, however, it really is just the Goldie Locks rule.  Keep an eye on them and don’t over bake.
  4. Sprinkle with pink Himalayan sea salt!

* As an option you can add CBD the batter before chillin.  I would go with an unflavored CBD hemp oil tincture or a lemon.