Triple Chocolate Tahini Cookies
- 2 cups / 220g almond flour not almond meal
- ¼ cup / 23g cacao powder I used raw but you can sub with cocoa powder
- ½ tsp. flaky sea salt plus more for garnish
- ¾ cup / 175ml tahini
- ½ cup / 125ml pure maple syrup
- 2 tsp. vanilla extract
- 2 Tbsp. cacao nibs to garnish plus more for garnish
- 1.75 oz. / 50g chopped dark chocolate (80% cacao solids or higher)
- Preheat oven to 325°F / 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the almond flour, cacao powder and salt. Set aside.
- Whisk tahini, maple syrup, and vanilla, in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Fold in 2 tablespoons of cacao nibs and all of the chopped dark chocolate.
- Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with remaining cacao nibs. Lightly press them into the dough.
- Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely.
- Store in air tight containers at room temperature for up to a week.
16-20 cookies Almond flour is light, airy, and uniform in colour. Make sure you’re using this type for the cookies, since almond meal (ground almonds with the skin) will be grittier. I like using very runny tahini for these cookies since it acts as part of the liquid component here, along with the maple syrup. If you only have thicker tahini, I suggest warming it together with the syrup on the stove over low heat to achieve the runniness you need for the recipe to work.