1/2 cup + 1 tbspRaw sugarYou can use regular sugar too.
1/2cup scantAlmond milkYou can use any milk of your choice
1/2cupCoconut oil, melted
1/2-3/4cupDairy free chocolate or Dark chocolate (70%)
Sea salt for sprinkling on top
Preheat your oven to 180C. Line a baking tray with silpat or baking paper.
Combine the flours, baking powder, baking soda, salt and raw sugar in a large bowl.
Stir in the tahini, milk, coconut oil and vanilla extract.
Now mix in the chocolate chips/ chunks. I like to use a mix of both. You can refrigerate the dough at this point for a couple of hours for later use.
Scoop out tablespoon sized balls using an ice cream scoop or a couple of tablespoons. Place them at least an inch apart as these cookies will spread.
Bake for 12-15 minutes until lightly golden brown. Sprinkle some sea salt on top as soon as they come out of the oven. Let cool on the baking tray for a few minutes before turning them out on a cooling rack. Best eaten warm fresh out of the oven. Enjoy!
Chocolate Chip Tahini Cookies - https://www.tashasartisanfoods.com/blog/ -May 13, 2019