Jumbo Vegan GF cookie

 From the first mess blog, which I love! 

JUMBO GRAIN-FREE TAHINI CHOCOLATE CHUNK COOKIE

Jumbo vegan and grain-free tahini chocolate chunk cookie is seriously indulgent and super easy to prepare. Naturally sweetened and perfect for 2 people.

PREP TIME10 mins

COOK TIME10 mins

TOTAL TIME20 mins

Course Dessert, Snack

Diet Gluten Free, Vegan, Vegetarian

Servings: 1 -2

 

Author: Laura Wright

INGREDIENTS

COOKIE:

• 1 teaspoon ground flaxseed
• 1 tablespoon water
• ½ cup + 1 tablespoon almond meal (or hazelnut/sunflower seed meal)
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon (optional)
• ¼ teaspoon baking soda
• 2 tablespoons maple syrup
• 1 tablespoon tahini
• 1 teaspoon avocado oil
• ¼ teaspoon vanilla extract
• 1 oz 28 grams dark, dairy-free chocolate, chopped (or 2 tablespoons chocolate chips)

GARNISH:

• flaky sea salt
• cacao nibs
• sesame seeds

INSTRUCTIONS

• Preheat the oven to 375°F. Line a small baking sheet with parchment paper.
• In a small bowl, combine the ground flaxseed and water. Stir vigorously and then set aside for 5 minutes, allowing it to thicken/turn to a gel consistency.
• In a medium bowl, combine the almond meal, salt, cinnamon (if using), and baking soda. Stir to combine. Then, add the flaxseed gel, maple syrup, tahini, avocado oil, and vanilla. Using a spatula, stir until the thick and slightly wet dough is combined and there are no dry spots.
• Add the chocolate chunks to the cookie dough and fold them in until evenly distributed throughout.
• Transfer the cookie dough to the baking sheet and press it out into an even circle that is uniformly 1-inch thick. Sprinkle the top of the cookie with flaky salt, cacao nibs, and sesame seeds.
• Bake the grain-free tahini chocolate chunk cookie until the edges are browned and small cracks appear, about 10 minutes. Let the cookie cool completely (about 30 minutes) on the baking sheet before enjoying.

NOTES

• Make sure that your tahini is well-stirred and drippy! You could substitute any nut/seed butter you like as long as it’s drippy and smooth. I just like saying “drippy” lol.
• I chopped up part of a chocolate bar here, but 2 tablespoons of chocolate chips will do the trick too!
• If you baked this in a little skillet and served it warm with vegan ice cream, I could definitely see myself becoming your best friend. Just a suggestion! ;)

Made these because I had almond flour that needed to be finished and no white sugar in the house. 

My thoughts: 

1. I followed the recipe exactly for the first cookie, with only the modification of using mixed nut butter instead of tahini. I made the second cookie with nearly all almond flour, but had to add two teaspoons of whole wheat pastry flour as I had run out of almond flour. 

2. I baked them for 10 minutes. But even after cooling, they were quite soft and crumbled. The interior felt undercooked even though the exterior was a golden brown. Were I to make these again— and I don’t know that I would— I’d leave them in the oven for longer.