These cookies are m…

*I’M NOT GOING TO SAY THE “M” WORD”*

I HATE that word… But there isn’t another word that can describe these cookies as accurately as the “m” word.

Wanna know the secret to a moist cookie?

It’s TAHINI !!

Tahini is SOOO in right now… So we must understand it.

Tahini is ground, toasted sesame seeds. It’s nutty, creamy, & savory and TBH – it has the texture of natural, creamy nut butter. Tahini is often used in Mediterranean and Middle Eastern cuisine. It’s packed with manganese, copper, calcium, iron, zinc, selenium. 2 T has 5 grams of protein and 3 grams of fiber.

In this recipe, I mixed it with cashew butter so we can have the rich flavor of the cashew butter with the a touch of savory from the tahini. BUT, if you are allergic to cashews, you can absolutely swap out the cashew for more tahini!

These cookies are mildly sweet which IMO, is PERF – I am very much like goldilocks when it comes to baked goods; I like my desserts not too sweet, not too bitter, but just right!!

Recipe

1 cup almond flour
1/2 cup tahini
1/3 cup cashew butter
1/3 cup ChocZero’s high fiber maple syrup
1 cup Lily’s Dark Chocolate ( low in sugar )
1 tsp baking soda
½ tsp cinnamon
1 egg
1 tsp vanilla

Directions

Preheat your oven to 350°F. Mix dry ingredients in medium size bowl. Mix wet ingredients in a medium size bowl. Make a well in the with dry ingredients and pour in the wet ingredients. Mix. Fold in chocolate chips. Bake for 10-11 mins.

Anyone else into the perfect, goldilocks cookie?? LMK your fave kind below!!

xx hails

😘