Do you prefer your cookies crunchy or soft? While some people are team crunchy cookie, I will forever be part of team soft cookie. I want my cookies ooey gooey, doughy, and chewy. And let me tell you, these cookies hit the spot!
These chocolate chip cookies are thick, soft, a little dense, and taste exactly like cookie dough. I used tahini to make these, but if you’re not a fan of tahini, you can always swap for any drippy nut butter (peanut butter would taste amazing!). Definitely don’t skimp on the chocolate chips either, because we all know that life is better with chocolate, right?!
And while you’re chowing down on this doughy bite of heaven, you can give yourself a big “thank you” since these are also totally paleo, gluten and grain free, plus refined sugar free!
I’ve learned to honor my cravings for sweets, and satisfy them with healthier versions of the treats I love, and damn, Belinda is a much happier gal when I’m not depriving myself cookies. So bake up, enjoy dessert, and live your life in the way it brings you joy, my friends.
Doughy Chocolate Chip Cookies
Ingredients
- 1 egg
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup tahini
- 3/4 cup almond flour
- 1 tbs coconut flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips (plus more for topping)
Instructions
- Heat oven to 350 and line a baking sheet with parchment paper.
- In a mixing bowl, add egg and coconut sugar. Using a stand or hand mixer, cream together egg and sugar.
- Add tahini and vanilla extract and combine thoroughly.
- Add dry ingredients, and mix until well combined.
- Fold in chocolate chips.
- Roll the dough into balls, place on lined baking sheet and flatten slightly. Top with a few more chocolate chips.
- Bake cookies for 9-11 minutes or until just golden.
- Let cool, then DEVOUR.