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GRAIN FREE SALTED ALMOND CHOCOLATE CHUNK COOKIES

Sometimes I get the urge to bake. Think of Lara Jean Covey from Jenny Han’s To All The Boys I loved Before Series. I can stress bake, creative bake, leisure bake, etc. It’s a habitual meditation for me – carefully measuring out the ingredients and mixing for a proper consistency. It is also creative when it comes to integrating new flavors and textures, an art form at best. However, it is frustrating when you’re missing key baking ingredients but don’t get the urge to run out to the market as replenish what is needed. So I improvise, mentally taking note of what I do have and what can be used in place of.  

These are some of the most delightful cookies I have savored and they come together quite easily. If you don’t use tahini very often, this recipe will come in handy as you can use the remaining tahini to recreate these cookies when your first batch disappears. I will admit the variety of chocolate is absolutely important and it took this recipe to see that. I had some Taza chocolate discs in my pantry that I thought “what the heck, let’s put them to use.” They look like jeweled cocoa jewels nestled in the brown (coconut) sugar color of the cookies.

This recipe is adapted from The Chalkboard Magazine, I highly recommend following all the directions and making them for a cozy day. If you don’t have chocolate feel free to sub with almonds, cranberries, or dates. These cookies are chewy and not too sweet – just right. 

To make these cookies:

1 large egg replacement (like flax egg) or egg
½ cup tahini
½ cup blanched almond flour
½ cup coconut sugar
½ tsp baking powder

½ tsp cinnamon

½ tsp vanilla
one 2.7 ounce Taza chocolate disc (I used Salted Almond)
¼ tsp pink sea salt

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Mix together the egg replacement/egg, tahini, almond flour, cinnamon, coconut sugar and baking powder. Chop the chocolate into medium chunks, a little bigger than a chocolate chip and fold in the mixture gently.

Taking about 1 tablespoon of batter and form into a cookie shape. Place on the baking sheet and space each cookie 2 inches apart, until you have used all of the dough.

Bake in the oven for 7-8 minutes. Cool for 10 minutes on the baking sheet.

Per the Chalkboard: “These can be stored in a cool place in the pantry for 2 days or in the fridge for 1 week. You can freeze these for 3 to 4 months.”

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