Maple & Tahini Cookies

These cookies are incredibly easy, and so incredibly delicious. You can substitute almond butter or peanut butter for the tahini if you like. This makes two huge cookies.

Ingredients

• 3 Tbsp. tahini
• 3 Tbsp. maple syrup
• ¼ tsp. vanilla extract
• 5 Tbsp. whole grain spelt flour
• 1/8 tsp. baking soda
• 1 pinch sea salt
• 2 Tbsp. chocolate chips

Instructions

1. Preheat oven to 375° and line your baking sheets with parchment.
2. Whisk together tahini, maple syrup, and the vanilla extract in a bowl.
3. In another bowl, whisk together the spelt flour, baking soda, sea salt, and the chocolate chips.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Divide the dough into two even portions. Roll gently in your hands, and then squash gently onto the baking sheet to about 1/2 inch thick.
6. Bake for about 12-14 minutes, until just starting to brown on the edges/bottoms. Let the cookies cool on cookie sheet for 10 minutes to firm up before moving them to a cooling rack.

Yields 2 5" Cookies

User Rating: