Tahini + Almond Butter Chocolate Chip Cookies
Gluten-free, Dairy-free
2/3 cup Soom tahini
1/3 cup raw, unsweetened almond butter
1/4 cup maple syrup + 1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup almond flour
1 teaspoon baking soda
1 cup chocolate chips
In a large bowl, mix together tahini and almond butter with sugar. Add in egg and vanilla and incorporate. Stir in the almond flour and baking soda. Mix in chocolate chips. The mixture will be thick.
Refrigerate the mixture for 30 minutes
Form into balls 1 inch balls, should make about 24 cookies
Smoosh down each ball a bit as you place on a parchment-lined baking sheet
Top each cookie with flaked sea salt
Bake at 350 F for about 8-9 minutes. They will seem a bit undercooked. Let cool for a minute on the cookie sheet and transfer to a wire rack to cool completely.
Uneaten cookies are best stored frozen, and are delicious eaten directly from the freezer.
Dr. Susanna Satten, D.Ac, L.Ac. is a licensed acupuncturist in Philadelphia, Pennsylvania specializing in the treatment of emotions, chronic and acute pain, fertility, and women’s health. She loves sharing her passion for natural approaches to improving health through her online articles and at her acupuncture clinic on 17th Street near Rittenhouse Square. Call 215-469-1750 to schedule your appointment, or book online at www.susannasatten.com
