Recipe and Photo by Rianne Chittenden
Dark Chocolate and Tahini make a great pair in these delicious and soft gluten-free cookies. The sweet taste is one that is favored in Winter to balance the cool, dry, rough qualities of this time, so take advantage of this sweet Winter treat now. Spring is right around the corner and our body will ask us to reduce the sweet taste when it comes.
Ingredients:
1 cup Sesame Tahini
½ cup Almond Flour
⅓ cup Maple Syrup
1 Egg
1 Tbsp melted Vanilla Dream Ghee
½ tsp Xanthum Gum
½ tsp Ginger Powder
½ tsp Cinnamon
½ tsp Cardamom
¼ tsp pink Himalayan salt
¼ cup chocolate chips
2 tsp sesame seeds
*Makes about 20 cookies
Instructions:- Preheat oven to 350°F and line cookie sheet with parchment paper
- Mix together all ingredients in order listed
- Dollop a spoon size amount of dough onto the cookie sheet, each about 2 inches apart
- Bake in the oven for about 10-12 minutes. Cookies will be soft to touch but will not stick to finger once done.
- Let cool before removing from parchment paper
- Try not to eat all in one sitting