PALEO SALTED CHOCOLATE TAHINI COOKIES
I’ve been on SUCH a chocolate kick lately and I’m not mad about it. I’m so, so happy I listened to my body a few months ago and reincorporated it into my life again after giving it up for so long (it’s an iffy food on SCD which I was following strictly when I first got diagnosed with ulcerative colitis – now I’m following it more loosely). It’s a daily thing now. No joke!! Another obsession lately? Tahini. And these paleo salted dark chocolate tahini cookies are the perfect way to incorporate both!
Tahini is definitely an acquired taste, but when you find a good one (I swear by Soom Tahini – not sponsored just love!) it makes a world of difference. I love baking with tahini because it’s not sweet so it gives almost a heartier factor to the goodies. So what IS tahini?
Tahini is just ground up sesame seeds. It’s just like a nut butter and makes killer sauces, hummus (if you do legumes), dressings, drizzles, baked goods and more! It’s high in magnesium, phosphorus, calcium, iron and phytosterols (which can lower cholesterol). It also has heart-healthy fats and you know I’m ALL about that.
These dark chocolate tahini cookies are the perfect sweet treat that won’t spike your blood sugar or make you have the dreaded sugar crash. They’re even healthy enough for breakfast!
Paleo Salted Chocolate Tahini Cookies (GF + DF + Refined Sugar Free)
3 cups almond flour
1 Tbsp coconut flour
1/2 tsp baking soda
1/2 tsp salt
2 1/2 Tbsp cacao powder
5 Tbsp honey
1 1/2 Tbsp melted coconut oil
1/2 cup tahini
1 tsp pure vanilla extract
3 tsp sea salt to top
1 dark chocolate bar
Preheat oven to 375 degrees Fahrenheit and prepare a baking sheet by greasing with coconut oil.
In a large bowl, mix the almond flour, coconut flour, baking soda, salt and cacao powder. Stir until combined.
In a separate bowl, mix the egg, honey, melted coconut oil, tahini and vanilla extract. Stir until combined.
Mix your dry and wet ingredients and stir well.
Chop up the dark chocolate bar and stir chunks into batter.
Spoon cookies onto the baking sheet and sprinkle with sea salt.
Bake for 10-12 minutes, let cool and ENJOY!