Paleo Double Chocolate Chip Cookies
This is Lexi Borr's recipe with just a few tweaks to make it my own! I added the adaptogen Maca, some super special cacao-honey, and a few natural sprinkles because #Yolo.
P.S. Did you know Tahini is just sesame seed butter? Mind blown! So yeah, it's really good in this cookie recipe, even if you originally thought Tahini was only good for hummus. Trust me (and Lexi) on this one.
- 1/3 cup tahini (I used Trader Joe's)
- 1 egg (room temperature)
- 1/4 cup raw honey
- 1 tbsp Beekeeper's Naturals Superfood Honey with Cacao*
- 1/4 cup coconut oil, melted/cooled
- 2 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup raw cacao powder
- 1/2 tsp baking soda
- 1/2 tsp Maca* (optional adaptogen)
- dash of sea salt
- 1/3 cup dark chocolate chips
*You could also add 1/3 cup raw honey if you don't have the superfood honey. Sub the honey for maple syrup to make this recipe vegan.
Preheat oven to 325*F
Whisk the tahini, melted coconut oil, honey, superfood honey, egg, and vanilla until smooth.
In a separate bowl, whisk the dry ingredients together, then add the dry ingredients to the wet ingredients and mix well.
Stir in the chocolate chips. Use a spoon or cookie scoop to drop dough into balls. Flatten gently with a fork and bake for 10-12 minutes. Add natural sprinkles before baking if you desire!
Allow the cookies to cool on a wire racks before storing in an airtight container up to 4 days in the refrigerator, or freeze for up to one month. (That is if you don't eat them all the first night. They really are that good.) Enjoy!
If you choose to indulge in these tasty treats, please tag me on Instagram, @TiffanyNapper, or comment below so I can shower you with compliments! #WhitespaceandWellness
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