Chocolate Maple Tahini Cookies (Paleo, GF, DF)
I’m a maple fiend. There I said it. I used to not like maple syrup (what was wrong with me?) but I’ve become OBSESSED in the last year. And I can’t be stopped. Can’t be tamed. Have you ever had Vermont maple? Because it puts the plain ole grocery store maple syrup to SHAME.
My sister, brother-in-law, niece, and nephew live in Vermont and I’ve gotten to enjoy the fruit of their geographical location. I also have a dear friend who lives in upstate New York, where the maple syrup is equally impressive. All this to say, these cookies are filled with maple treats these sweet friends and family members sent to me! You don’t have to have fancy maple though! This recipe works just as well with Kroger maple syrup and you can find maple sugar at Whole Foods. I hope you love these cookies as much as I do because they are super yummy and you don’t have to feel guilty when you eat 5 in a row.
Chocolate Maple Tahini Cookies
- 2c Bob's Red Mill paleo flour (sub almond flour)
- 1/2c cacao powder (I like Sunfood)
- 1/2t baking soda
- 1/4c maple sugar
- 3 eggs
- 1/4c tahini
- 1/4c almond butter
- 1/3c ghee or butter
- 1/2c maple syrup
- 1/2c chocolate chips
- Preheat oven to 350F. Mix dry ingredients (first 4 ingredients) in a bowl and set aside. Mix all other ingredients except chocolate chips in a separate bowl. Combine wet and dry mixtures. Add chocolate chips. Spoon onto a parchment lined cookie sheet (I use a cookie scoop) and top with several more chocolate chips. Bake for 10 minutes. If you were smart you’d enjoy this right when they get out of the oven! Keep in an airtight container in the fridge for 5 days.