Tahini maple syrup chocolate chip cookies (vegan + gluten free)
These Tahini maple syrup chocolate chip cookies (vegan + gluten free) are a delicious healthy vegan cookie recipe.
Ingredients
Wet
- 1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- ½ cup maple syrup
- ½ cup cold drippy tahini refrigerated
- 1 teaspoon vanilla extract
Dry
- ⅔ cup + 3 tablespoon oat flour
- ⅓ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Make your flax egg by mixing flax and water. Let the "egg" sit refrigerated for 10-30 minutes to set.
- In a large bowl mix together your wet ingredients including the flax egg. Pour in dry ingredients except for the chocolate chips and mix. Lastly fold in the chocolate chips.
- On a lined sheet pan form 8-10 evenly sized cookies - using about 1 ½ tablespoon worth of dough per cookie. I recommend wetting your hands before forming the cookies as the dough is sticky.
- Bake cookies for 10-12 minutes. Let cool and top with additional flaky salt if desired.
Notes
This recipe makes 8-10 cookies.
Nutrition
Calories: 265kcalCarbohydrates: 31gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 142mgPotassium: 181mgFiber: 2gSugar: 20gVitamin A: 8IUVitamin C: 1mgCalcium: 74mgIron: 1mg
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