Ingredients
3/4 cup creamy almond butter
1/4 cup tahini
3/4 cup coconut sugar
1 Tablespoon finely ground espresso (optional)
1 large egg
1/2 teaspoon ground vanilla bean or 1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon sea salt
1/3 + cup chocolate chips
Preparation
Equipment Needed:
2 sheet pans lined with parchment paper; large bowl
Step 1
Preheat oven to 350 degrees. Line two baking sheets with parchment.
Step 2
In a large bowl, mix together all ingredients except chocolate chips. Hands work great!
Step 3
Mix in the chocolate chips.
Step 4
Use a small cookie scoop or spoon about 2 Tablespoons dough per cookie onto the parchment-lined baking sheet. Space 8 cookies per sheet to allow for spreading.
Step 5
Bake at 350 degrees for 5 minutes then check to see if the cookies have spread. Depending on the oil content of your nut butter, they may not spread. If they don't, gently flatten them a bit with the bottom of your spatula. Bake for another 4-6 minutes. Allow to cool completely.
Step 6
Store in an airtight container at room temperature.