Tahini Almond Butter Chocolate-Dunked Cookies
Stir together almond butter and flour, chia seeds, tahini, and maple syrup and you've got the makings of a cookie that's wholesome enough to qualify as a healthy snack. Dunk in the darkest chocolate you can get your hands on and it makes a decadent-tasting treat. If you want to skip the chocolate dip, add 1/4 cup dark chocolate chips to the batter instead, roll into balls, and flatten with the palm of your hand instead of a fork (it will make a few extra cookies done this way).
Ingredients
- 1/4 cup natural almond butter (stir well)
- 1/4 cup tahini (stir well)
- 2 cups almond flour
- 2 tablespoons chia seeds
- 1/4 cup pure maple syrup
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 3 ounces bittersweet chocolate (or 1/2 cup dark chocolate chips)
Instructions
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Preheat oven to 350 degrees F. Cover a large baking sheet with a silicone baking mat or parchment paper.
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Put all of the ingredients except the chocolate into a medium bowl and stir until smooth. Form the dough into 14 balls that are about 1-inch in diameter, rolling them between your palms. Space on the baking sheet and use the tines of a fork to press down firmly (alternatively press down with the palm of your hand).
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Bake until the cookies darken slightly and are cooked through, 9 minutes.
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Chop the chocolate into small pieces and put into a small, microwave-safe bowl (no need to chop if using chocolate chips). Cook on high in the microwave for 30 seconds, stir, and continue to cook in 30-second bursts, stirring after each one, until melted. Dunk one half of each cookie into the chocolate and let cool on the baking sheet. Store in a covered container.