BEST EVER Gluten & Dairy Free CHOCOLATE CHIP COOKIES

I’m a chocolate chip cookie addict. Like, if I could have one dessert for the rest of my life, I would choose chocolate chip cookies. Now that I think about it, I don’t know anyone who DOESN’T like chocolate chip cookies. Which makes it a great treat to bring to your next holiday party. This one is a spin on the classic. You might be thinking, Tahini and Almond Butter?? REALLY? Yes, really. Trust me on this.
Crispy on the outside and soft and gooey on the inside. Oh and did I mention It’s paleo, dairy free, AND gluten free? Honestly though, it tastes so freaking good you would never know it’s so healthy for you!

What you’ll need:

1 cup almond flour
3/4 cup tahini
1/4 cup almond butter
1/2 cup maple syrup
1 egg
1 tsp baking soda
1 Theo’s Dark Chocolate Baking Bar
sea salt flakes to sprinkle on top

1) Preheat oven to 350 and line a baking sheet with parchment paper.

2) Combine almond flour, almond butter, tahini, maple syrup, baking soda, and egg into a medium sized bowl and mix well.

3) Chop up the large baking bar into chunky pieces. Fold in the chocolate pieces with the dough.

4) Cover and put in the refrigerator for 30 minutes. This is a VERY important step. Make sure they are in the refrigerator for no less than 30 minutes.

5) Scoop out dough and place on parchment sheet. About 1 TBSP per cookie.

6) Bake for 10-12 minutes. The cookies will look slightly undercooked when you take them out. Let them cool on the baking sheet for a few minutes. They will cook a little bit more on their own outside of the oven.

7) Sprinkle flaked sea salt on top and enjoy with a nice glass of almond milk!