Description
These chocolate chip tahini cookies are made with cassava flour, have a chewy texture and slightly nutty flavor but are completely nut free! Paleo, vegan, gluten free and dairy free.
Ingredients
Scale
- 1/2 cup tahini (salted)
- 1/4 cup maple syrup
- 1 tsp vanilla
- 43g cassava flour (1/4 cup + 1 Tbsp)
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 - 1/3 cup dark chocolate chips
Instructions
- In a medium-sized mixing bowl, combine tahini, maple syrup and vanilla.
- Add in remaining ingredients except chocolate chips. Mix well.
- Fold chocolate chips into the batter.
- Refrigerate dough for 20 minutes*
- Preheat oven to 350 degrees F.
- Scoop chilled dough (1 rounded Tbsp per cookie) onto baking sheet.
- Place in the oven and bake at 350 degrees for 12-15 minutes.
- Remove from oven and cool 5-10 minutes on baking sheet, then transfer to wire cooling rack.
Notes
*I highly recommend chilling the cookie dough for at least 20 minutes for best results.