Fudgey Brownie Cookies

Written By Hillary Reeser

Ingredients 

  • 1/2 cup tahini

  • 1 egg

  • 3 tablespoons maple syrup

  • 3 tablespoons coconut oil, melted and cooled

  • 1 teaspoon vanilla extract

  • 1/3 cup cacao powder

  • 1/2 cup chocolate chips ( I love Just Date chocolate chips)

  • 3 tablespoons almond flour

  • 1/4 teaspoon baking soda

  • 1 tsp salt

  • Flakey salt to top cookies

Instructions 

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper

2. In a large bowl, whisk together the tahini, egg, maple syrup, coconut oil and vanilla until smooth.

3. Fold in the cacao powder 1 tablespoon at a time. Add chocolate chips, almond flour, baking soda, and 1 tsp salt, and stir to combine

4. Using a cookie scoop or spoon, form the dough into golf ball-sized balls. If too runny, scoop golf ball size amount onto parchment sheet and skip rolling. Makes about 9 cookies. Arrange them 1 or 2 inches apart on the prepared baking sheet.

5. Bake for 9 -10  minutes, until the cookies have set.

6. Sprinkle salt on top of each cookie. Let them cool for at least 5 minutes before serving. Store in fridge.

Hillary Reeser
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