PALEO TAHINI CHOCOLATE CHIP COOKIES FOR TWO
Do you ever want cookies but just don’t want a full batch? Me like ALL of the time. And when the cookie craving hits I want the cookie RIGHT THEN (I’m not a patient gal when it comes to sweets). This recipe is the perfect solution - quick, easy, minimal clean-up… and it makes two, because who only wants ONE cookie? ;)
I love showing that healing diets can be FUN and delicious. This isn’t perfectly Specific Carbohydrate Diet friendly of course (because of the chocolate), but that’s one of the foods I decided to add back into my diet - for my sanity’s sake (you can read more about my tips on food reintroductions here).
But the best part about these cookies is that the entire BASE is Specific Carbohydrate Diet friendly, so you can simply omit the chocolate and add other fun add-ins like nuts, seeds or dried fruit.
The other best part about these cookies? How good they are for you!! I love eating a sweet that satisfies my craving but also leaves me feeling my best. These cookies are full of nutrient-dense ingredients like almond flour, tahini, coconut oil and more.
Although you can sub the tahini for any nut butter, I love the nuttier flavor tahini gives these cookies. Tahini is also a great source of magnesium, copper, calcium and iron (you can use my code “plentyandwell” to get 10% off of my favorite tahini - Soom).
So next time the cookie craving hits, whip up this simple and quick recipe and you’ll have two delicious, perfectly fluffy, melty chocolatey cookies in no-time (or make one GIANT single serve cookie).
Related: Paleo + Vegan Lemon Coconut Thumbprint Cookies, Paleo Pomegranate N’Oatmeal Cookies, Paleo Carrot Cake N’Oatmeal Cookies, Paleo Golden Milk Cookies, Soft and Fluffy Paleo Snickerdoodles, Classic Paleo Chocolate Chunk Cookies
Paleo Tahini Chocolate Chip Cookies (paleo + dairy free+ gluten free + Refined Sugar Free)
Do you ever want cookies but don’t want a whole batch? This is the perfect option!
5 Tbsp almond flour
2 tsp coconut flour
1/8 tsp baking soda
tiny pinch salt
1/4 tsp cinnamon
1 tsp honey
1/4 tsp pure vanilla extract
1 egg white
1 tsp melted coconut oil
2 tsp tahini
chocolate chunks (I love using the eating evolved 100% dark chocolate)
Preheat your oven to 350 degrees Fahrenheit.
Prepare a baking sheet by lining with parchment paper or greasing with coconut oil.
In a small bowl, mix your almond flour, coconut flour, baking soda, salt and cinnamon.
In a separate bowl, mix your honey, vanilla extract, egg white, coconut oil and tahini.
Combine your dry and wet ingredients until fully mixed. Fold in the chocolate chunks.
Form into two cookies and bake for 8-10 minutes.
Let cool and and enjoy! (store in an airtight container in the fridge for up to 1 week and in the freezer for as long as you wish)