I am a chocolate chip cookie fiend. If a bakery has a chocolate chip cookie I will order it. However I am now keeping track of my sugar intake so I tend to make them more at home.
This recipe is a fusion of my three favorite chocolate chip cookies. Have you added tahini to your chocolate cookies yet? Broma Bakery did and I just had to try it. It adds a savory tinge to the cookie.
I also recently tried a recipe by Cook Republic and she added dates and chia seeds to the mix.
However my most favorite Paleo Chocolate Chip Cookie is by Texan Erin. She managed to make the healthiest version that is so close to the real thing it’s insane. Follow her recipe to the letter and you will get the best cookie you will ever have.
(recipe adapted from Texan Erin, Cook Republic and Broma Bakery)
1 Cup Almond Flour
1/4 Cup Pea Protein
1 Teaspoon Baking Soda
Pinch of Salt
6 Tablespoons Vegan Butter
3/4 Cup Date Sugar
6 Tablespoons Tahini
1 Tablespoon Vanilla Extract
1 Cup Chocolate Dark Chocolate Chopped (I used 99%)
1/2 Cup Chopped Dates
1 Tablespoon Chia Seeds
Flaked Sea Salt
Pre-heat oven to 325 degrees. In a large bowl mix together the almond flour, pea protein, baking soda and salt. Set a side and in a stand mixer whip up the vegan butter together with the date sugar until it forms a soft paste. Add in the egg and vanilla. Mix well. Add in the dry ingredients and mix until fully incorporated. Then add in the chocolate chips, dates and chia seeds.
Place the cookie dough in the refrigerator for at least an hour for the flavors to merge.
Using a medium ice cream scoop, scoop out the dough and place on a lined baking sheet. Space out the dough about half an inch apart. Using the palm of your hand press down to flatten. This batter doesn’t spread so you need to help it out by pressing down on it. Then sprinkle with flaked sea salt.
Bake for 12 minutes until golden brown. This makes about 3 dozen cookies.