These coconut tahini chocolate chip cookies will replace your favorite cookie recipe. The tahini gives a unique nutty taste without overpowering the cookie, like peanut butter does.
In a medium mixing bowl mix together the tahini, coconut oil, honey, egg, and vanilla extract.
In a separate bowl mix together your almond flour, coconut flour, baking soda, and sea salt.
Slowly incorporate the dry ingredients into the wet ingredients and mix well. The mixture should be thick. Once everything is mixed well fold in the chocolate chips.
Refrigerate your mixture for thirty minutes. This helps the cookies to maintain their shape in the oven and prevent them from spreading too much.
Preheat the oven to 350 degrees and lines. baking sheet with parchment paper.
Remove the bowl from the refrigerator.
Scoop tablespoon size balls of dough and place on the baking sheet about one inch apart. Flatten slightly with your hand. This will make around 16 cookies, depending on the amount of dough that you scoop for each one.
Bake on the center rack for 10-12 minutes. They will seem pretty soft when you take them out of the oven but will firm up as they cool.
Let them cool for ten minutes before transferring them to a wire cooling rack to cool further.
Enjoy