Soft & Simple Tahini Chocolate Chip Cookies

PSA (Public Service Alert): Tahini Cookies are SO good! Tahini is sesame seed butter, and it's loaded with nutrients and healthy fats. Sesame seeds are especially beneficial for my fellow female friends as it helps regulate and balance hormones. It's also high in Magnesium, which if you've seen any of my Instagram posts, you know I'm a strong advocate for everything magnesium (especially natural sources such as seeds and greens).

I think you'll love this sweet yet salty combination from the tahini and low glycemic index coconut sugar, keeping your blood sugar in check yet your sweet tooth satisfied!

Yields: 8-10 cookies
Time: 30 minutes

Ingredients:
1/4 cup tahini
1/2 tbsp coconut oil
2 flax eggs (mix 2 tbsp flax meal with 2 tbsp filtered water and let set for 5 minutes)
2.5 tbsp coconut sugar
1/2 cup almond flour
2 tbsp coconut flour
1 tsp baking soda
2 tbsp dark chocolate chips (I used Pascha 100% cacao chips, I also like Enjoy Life which you can find at Whole Foods and both of which are dairy-free)
1 tsp Cinnamon
Dash Sea salt (to taste)

Directions:

1. Preheat oven to 350 degrees and line or lightly oil a baking sheet
2. In a large mixing bowl combine wet ingredients (tahini, oil and flax eggs) and mix well
3. Add remaining ingredients (except chocolate) and mix well to form cookie batter (if you're noticing your batter is too dry, add a tbsp of nut milk)
4. Fold in chocolate chips 
5. Spoon onto the cookie tray and bake for 15-17 minutes or until the edges are browned and the inside is moist but cooked through (good thing about egg-less recipes is that even if you undercook them, they are edible and safe to eat 😋)