Chocolate Tahini Cookies

INGREDIENTS

- 1 large egg
- ½ cup tahini
- ½ cup blanched almond flour
- ½ cup coconut sugar
- ½ teaspoon baking powder
- One 3½-ounce 70% (or higher) dark chocolate bar, coarsely  chopped
- ¼ teaspoon coarse sea salt

Yield: 14 cookies; Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes.

DIRECTIONS

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a medium-sized bowl, mix together the egg, tahini, almond flour, coconut sugar, and baking powder. It will make a thick, sticky mixture.

3. Fold in the chopped chocolate.

4. Scoop about 1 tablespoon of batter and place it on the baking sheet. Continue to do this, spacing each cookie about 2½ inches apart, until you have used all of the dough. If you prefer a larger cookie, scoop 2 tablespoons per cookie. Sprinkle cookies with the coarse salt.

5. Bake in the oven for 8 to 9 minutes, watching carefully because they can burn easily. They should be just lightly browned on top.

6. Let cool for 10 minutes on the baking sheet. Then transfer to a plate or container for storage.

7. These can be stored in a cool place in the pantry for 2 days or in the fridge for 1 week. You can freeze these for 3 to 4 months.