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Olive Oil, Tahini Nourishing Chocolate Chip Cookies

What does a dietitian do when craving something sweet? Chocolate chip cookies, for sure! As Vinny says as he takes a bite into any of my baked goods, "What's the catch? What's the clause, here?" Well here's the catch, here's the clause: Olive Oil, Tahini, Chocolate Chip Cookies made with almond flour, coconut flour, coconut palm sugar, and flax meal instead of eggs, plus Lily's brand chocolate chips. Did he notice? Nope. Did he say thanks for providing him with healthy delicious treats? Yes. Score 1 for mom of a teenager.


rep Time 14 minutes Cook Time 11 minutes Total Time 25 minutes

Servings 12 large cookies Author Digest Peacefully


Ingredients

  • 1/2 cup (100 grams) extra virgin olive oil

  • 1/3 cup (80 grams) tahini

  • 1/3 cup coconut palm sugar

  • 1 1/2 teaspoon vanilla

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon instant espresso powder

  • 1/4 teaspoon fine sea salt

  • 1 large egg or 1 tbsp flax meal or chia to 4 TBSP water to thicken as egg replacement

  • 1/2 teaspoon baking soda

  • 1 cup almond flour

  • 1/2 cup coconut flour

  • 1-2 cups Lily's chocolate chips

  • Some sea salt flakes for topping


Instructions

  1. Transfer the olive oil, the tahini, the sugars, the honey, the vanilla, the cinnamon, the espresso powder and the salt to a bowl and stir for 1-2 minutes until sugar is almost dissolved. Add the egg or flax and mix for 1 minute until creamy.

  2. Combine the flours and chocolate chips with the baking soda in a small bowl and add them to the olive oil/tahini mixture. Mix gently with a spatula until almost combined.

  3. Preheat oven to 350°F (180°C) and line your pan with baking paper.

  4. Use an ice cream scoop to place dough on the pan, leaving about 2-3 inches distance between each cookie. Sprinkle the cookies with some sea salt flakes and bake for 11-13 minutes. The cookies will puff up.


Recipe Notes

  • To make the cookies vegan: Mix 1 tablespoon ground chia seeds or flax seeds with 4 tablespoons water and let it sit for 5 minutes until thickened. Use this mixture to replace the egg.

  • If the batter is too runny, add a tablespoon of coconut flour as it absorbs liquid.

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