Low Iodine Gluten Free Tahini Chocolate Chip Cookies
Total time1 hr 9 min
Prep time15 min
Cook time24 min
4.8(13)
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Learn more →Ingredients
18 servings
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ cup tahini, well stirred
- ⅓ cup pure maple syrup
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ¾ cup chocolate chips
- ½ tsp flaky sea salt (optional)
Can be omittedflaky sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper.
- 2
Whisk together the almond flour, baking soda, and fine salt in a large mixing bowl until evenly combined.
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