Tahini-Date Chocolate Chip Cookies

I’m not going to say too much here, because I know how it feels to scroll through the blah-blah-blah’s to get to the good part of a post—-the recipe!

Plus, these cookies need no introduction. They are insanely delicious, have an addicting texture, and are sweetened only with dates and bittersweet chocolate. You have officially found your guilt-free indulgence, so stop looking and start baking.

Tahini-Date Chocolate Chip Cookies

Ingredients:

• 1 cup almond flour
• 1/3 cup date syrup (I used Date Lady Date Syrup)
• 1 cup tahini
• 1 tbsp espresso powder
• 1 egg
• 1/4 tsp baking soda
• 1/2-3/4 cup bittersweet chocolate chips (I used Ghirardelli)

Method:

Mix together almond flour, date syrup, tahini and espresso powder, then leave in fridge to set for about 30 minutes. It will be quite thick and that’s what you want.

Pre-heat oven to 350 and line a baking sheet with parchment. Remove bowl from fridge and stir in egg, baking soda, and chocolate chips.

Use small scoop to make cookies about the size of golf balls. I got 22 cookies out of my batch. Obviously feel free to size up if you’d prefer a larger cookie.

I baked my cookies for 8-9 minutes. Larger sizes will take 10-11 minutes. They are done when the tops are set and are just slightly starting to brown. Let cool for as long as you’re able and then devour!