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I came up with the recipe when I couldn’t decide between making peanut butter cookies or chocolate chip ones, so I like to think of it as a fun, healthier combination between the two. They’re both salty and sweet, and the coconut sugar leaves hints of coconut. Long story short, you’re going to be addicted. This recipe is gluten-free, dairy-free, grain-free and refined sugar-free… woah!

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Here’s everything you’ll need:

• 2 eggs
• 1/3 cup tahini
• 2/3 cup creamy almond butter
• 1.5 tsp vanilla extract
• 2 tbsp honey or maple syrup
• 4 tbsp coconut oil, melted and cooled
• 4 tbsp almond flour
• 1 cup coconut sugar
• 1/2 tsp baking soda
• 2 tbsp flax meal or ground flax seeds
• 1 dark chocolate bar, chopped
• Sea salt

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TAHINI ALMOND BUTTER COOKIES

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Ingredients:

• 2 eggs
• 1/3 cup tahini
• 2/3 cup creamy almond butter
• 1.5 tsp vanilla extract
• 2 tbsp honey or maple syrup
• 4 tbsp coconut oil, melted and cooled
• 4 tbsp almond flour
• 1 cup coconut sugar
• 1/2 tsp baking soda
• 2 tbsp flax meal or ground flax seeds
• 1 dark chocolate bar, chopped
• Sea salt

Instructions:

1. Preheat oven to 350. Line two cookie sheets with parchment paper.
2. In a large bowl, combine all wet ingredients (your eggs, tahini, almond butter, vanilla, honey, and coconut oil) and mix well until fully incorporated.
3. All at once, add your almond flour, coconut sugar, baking soda, and flax meal to the mixture of wet ingredients. Mix everything well for 1-2 minutes. If the mixture feels too thin, add 1-2 tablespoons of almond butter.
4. Spoon the mixture onto the cookie sheets using a tablespoon measure. Be sure to leave plenty of space between each cookie as they will expand. Top each one with several chopped chocolate pieces (you could mix in the chocolate beforehand if you prefer to).
5. Bake for 8-10 minutes, until sides of cookies are slightly browned. Season with sea salt immediately and let cool before removing from cookie sheets.
6. Serve immediately or store for up to five days. Makes 16 cookies.

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