Tahini Chocolate Chip Cookies

This recipe is from The Castaway Kitchen, a website dedicated to anti-inflammatory and allergen-free recipes. See the full Tahini Chocolate Chip Cookie recipe here, along with additional notes and ingredient links.

Yield: 10

Ingredients:

• 2 tablespoons ground flax meal
• 2 tablespoons water
• 2 tablespoons ghee or coconut oil
• 2 tablespoons tahini
• 1 teaspoon vanilla extract
• 2 tablespoons Zero Syrup, Choc Zero Honest Syrup, or honey (see original recipe for more details)
• 1/4 scant cup coconut flour (just under 1/4 cup)
• 1/2 teaspoon salt
• 1/4 cup chopped up dark chocolate

Instructions:

1. Pre-heat oven to 350 degrees.
2. In a large bowl mix the flax meal and water, and let it sit for 2 minutes.
3. Add in the ghee and tahini and mix until smooth.
4. Add the vanilla and sweetener and mix, followed by the flour and salt. Use a spatula to fold in and combine.
5. Add in the chocolate and fold in. Shape into 10 even-sized balls and place them 1-inch apart on parchment paper (or a silicone mat) on a baking sheet. Bake for 10 minutes. Remove from the oven, let cool for 10 minutes and enjoy!

Nutritional Information for 1 Cookie:

Calories: 95, Fat:7g, Carbs: 3.5g, Fiber: 2g, Protein: 1.5g