Scoopable Life Changing Tahini Chocolate Chip Cookie
Scoopable Life Changing Tahini Chocolate Chip Cookie
Ingredients
- 1 cup almond flour, or oat flour for nut-free
- 1 cup tahini, liquid, such as Soom Foods brand
- 1/2 cup maple syrup
- 1/4 cup collagen peptides, optional
- 1 egg, or flax egg
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, such as Hu Kitchen or Enjoy Life Foods brand
For Serving
- 1 cup vanilla gelato, such as Talenti brand, or vanilla ice cream, as needed
- 1 pinch flaky salt
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the almond flour (or oat flour), tahini, maple syrup, collagen peptides (if using), egg (or flax egg), baking soda, and vanilla extract.
⏱️ 3 min
- 3
Mix the ingredients together until the batter is smooth and there are no clumps. The batter should be thick and cohesive.
⏱️ 2 min
- 4
Fold in the chocolate chips until they are evenly distributed throughout the batter.
⏱️ 2 min
- 5
Grease an 8x8 inch round baking dish.
⏱️ 1 min
- 6
Using a cookie scoop, add scoops of the cookie dough into the greased dish until all the batter is used, covering the bottom of the dish.
⏱️ 2 min
- 7
Bake for 16–17 minutes, or until the top is crunchy and golden brown. The inside will remain nice and gooey.
⏱️ 17 min•🌡️ 350
- 8
To serve, scoop a portion of the warm cookie into a serving dish or bowl.
⏱️ 1 min
- 9
Add a dollop of vanilla gelato or vanilla ice cream on top.
- 10
Finish with a pinch of flaky salt.
- 11
Enjoy immediately.
Kitchen Tools
Scoopable Life Changing Tahini Chocolate Chip Cookie
- 1 cup almond flour, or oat flour for nut-free
- 1 cup tahini, liquid, such as Soom Foods brand
- 1/2 cup maple syrup
- 1/4 cup collagen peptides, optional
- 1 egg, or flax egg
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1 cup chocolate chips, such as Hu Kitchen or Enjoy Life Foods brand
For Serving
- 1 cup vanilla gelato, such as Talenti brand, or vanilla ice cream, as needed
- 1 pinch flaky salt
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the almond flour (or oat flour), tahini, maple syrup, collagen peptides (if using), egg (or flax egg), baking soda, and vanilla extract.
⏱️ 3 min - 3
Mix the ingredients together until the batter is smooth and there are no clumps. The batter should be thick and cohesive.
⏱️ 2 min - 4
Fold in the chocolate chips until they are evenly distributed throughout the batter.
⏱️ 2 min - 5
Grease an 8x8 inch round baking dish.
⏱️ 1 min - 6
Using a cookie scoop, add scoops of the cookie dough into the greased dish until all the batter is used, covering the bottom of the dish.
⏱️ 2 min - 7
Bake for 16–17 minutes, or until the top is crunchy and golden brown. The inside will remain nice and gooey.
⏱️ 17 min•🌡️ 350 - 8
To serve, scoop a portion of the warm cookie into a serving dish or bowl.
⏱️ 1 min - 9
Add a dollop of vanilla gelato or vanilla ice cream on top.
- 10
Finish with a pinch of flaky salt.
- 11
Enjoy immediately.