5 Ingredient Chocolate Chip Cookies
Gluten and Grain-Free & Vegan Friendly
- 3 cups almond flour
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1 TB. vanilla extract
- ½ – ¾ cup. Mini chocolate chips (use dairy-free for vegan)
- 1/2 tsp. sea salt (optional)
Directions: In a mixing bowl first place the almond flour. Make sure to blend the separated oil and tahini paste a bit with a fork before pouring over the almond flour. Work in the tahini with your fingers. Add maple syrup and vanilla extract and further hand-mix the batter, breaking down the tahini, which could be slightly clumpy. Add seal salt, if desired. Now pour in the chips and work them through the dough.
Line a baking sheet with parchment paper. I form balls about one inch in diameter and flatten on cooking sheet. Leave a little space in-between each cookie, but these won’t spread much.
Pre-heat oven to 350 degrees – I find that they brown quickly on this temperature so I start here and then lower to 325 and move the cookies to the higher rack. You can start lower and then leave them in a little longer. they taste best when they are browned on the bottom and allowed to cool down before removing gently one-by-one with a spatula. They are best when cooled down on cooling rack or plate.
LindaJoy Rose, Ph.D. aka “Dr. L J” is the founder of the Natural Wellness Academy and trains health and life coaches worldwide. She is the author of 8 books on body/mind/spirit health and writes for The Huffington Post.