Paleo Chocolate Chip Tahini Cookies

This Paleo Chocolate Chip Cookie recipe is a delicious and healthy upgrade from a regular chocolate chip cookie. My cookie recipe features tahini, a ground sesame seed paste. Often used in savory recipes, I like to use this creamy seed butter in desserts. Tahini contains ALA’s (alpha-linolenic acid), an omega-3 polyunsaturated fatty acid that is good for supporting heart health. Healthy fats keep us satiated so we don’t keep grabbing for more foods, helping us control our blood sugar levels. Tahini’s glycemic load is zero. Glycemic load takes into account the serving size of a given food to estimate its impact on your blood sugar. Tahini also contains a nice amount of protein, thiamin and vitamin B6, all great for overall health and increased energy.

Makes 12 cookies

Ingredients

• ½ c. Tahini 

• 1 c. Almond flour

• ¼ t. Baking soda

• ¼ c. Lakanto maple flavored syrup- stevia

• ¼ c. Swerve brown sugar 

• ½ t. Pure vanilla extract

• 1 egg

• ¼ t. Sea salt 

• ⅓ c. 100% Dark chocolate chips or sugar-free chocolate chips

• Malden salt (optional)

  Directions

• Preheat the oven to 350 degrees.

• Line a cookie sheet with parchment paper or silpat.

• Mix all Ingredients, except the chocolate chips, together and blend until smooth and creamy.

• Fold in chocolate chips

• Roll 1 heaping spoonful of dough into the palms of your hands and press down to flatten into a circle.

• Sprinkle Maldon salt on top and press it into the tops of each cookie.

• Bake 10-12 minutes..

• Let cool completely.