Scrumptious and sugar-free chocolate chunk cookies that are crispy on the outside and chewy on the inside! A real dream come true in vegan, gluten free cookie form.
2 tablespoons ground flaxseed + 6 tablespoons water (a flax egg)
1 cup almond flour
1/4 cup hemp seeds (optional)
1 teaspoon baking soda
1 teaspoon cinnamon
pinch of sea salt
3/4 cup tahini
1/4 cup maple syrup (I use sugar-free Choc Zero maple syrup; can also use honey)
30–40 drops of stevia (I use this one)
chocolate bar, broken into pieces (I used 2 of the Choc Zero dark chocolate squares; can also use 1/2 chocolate chips)
In a small bowl, combine the flaxseed and water, and stir. Set aside for 10-15 minutes.
Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
In a large bowl, whisk the almond flour, hemp seeds, baking soda, cinnamon and sea salt together until well combined.
Stir in the flax egg mixture, tahini, maple syrup and stevia.
Refrigerate for 20-30 minutes, to set.
Using a cookie scoop, scoop cookie dough onto baking sheet and gently press down to flatten, You should get 10 cookies. Next, press the chocolate chunks into the cookies.
Bake for 15-17 minutes, until the sides are slightly golden.
Remove from oven and let cool. Enjoy!
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