Every since going gluten, grain, and dairy free I have been looking for the perfect cookie, but they usually are hard as rocks after they cool. I have finally found my favorite chewy chocolate chunk cookie recipe. The key is letting the mixture set in the refrigerator and then slightly under baking them.
The tahini helps with the soft chewiness and adds a nutty flavor without the nuts. Between the tahini and almond flour, this cookie is fairly high in protein and healthy fats. I also tried this recipe with the addition of 1/4 cup collagen powder, but did not include it in the recipe below.
2 Eggs (room temperature)
1/2 cup Granular Sugar Substitute
1/4 cup Brown Sugar Substitute
1/2 cup Tahini (should be drippy not solid)
4 tbs Coconut Oil, melted
2 tsp Vanilla Extract
1 1/2 cup Almond Flour
1/2 cup Coconut Flour
1/2 tsp Baking Soda
1/2 tsp Sea Salt
6 oz Dark Chocolate Chunks (choose a dairy free option for food sensitivities)
Add tahini, coconut oil and sugar substitutes to a mixing bowl and mix until smooth and creamy (may take several minutes). Add eggs and vanilla and mix until well combined.
In a separate bowl, combine remaining dry ingredients, except chocolate, to a medium size bowl and whisk to combine and break up any almond flour chunks.
Add dry ingredients to wet ingredients and mix well to combine. Stir in chocolate chunks.
Refrigerate dough for at least 1 hour.
Preheat oven to 350 degree and line a baking sheet with parchment paper.
Scoop heaping tablespoons of dough and roll into balls. Place on cookie sheet and flatten only slightly.
Bake for 8-10 minutes depending on size of your cookies. Edges should be golden but middle still a little gooey.
Cool on baking sheet for 5 minutes before transferring to cooling rack or eat right off the baking sheet.