Remove and let cool completely before serving.
- 1/2 cup coconut sugar
- 1 egg or flax egg substitite
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup tahini
- 1/2 cup semi-sweet (or any you desire) chocolate chips
In a large mixing bowl, whisk together coconut sugar and 1 egg or flax seed substitute until smooth.
Next, stir in vanilla, salt, & tahini and mix very well until a smooth, sticky and glossy ball forms.
Gently fold in chocolate chips
Cover and freeze cookie batter for 15 minutes.
Preheat oven to 350°F. Line a cookie sheet with parchment paper, set aside.
Remove cookie batter from freezer.
Using rounded tablespoons of dough, place dough balls on parchment lined cookie sheet leaving 1-1/2″ of space between them.
Bake for 13-16 minutes or until edges begin to brown.