1 teaspoon ground flaxseed
1 tablespoon water
½ cup + 1 tablespoon almond meal (or hazelnut meal/sunflower seed meal)
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon (optional)
1/2 TL gemalen koffie (optional)
¼ teaspoon baking soda
2 tablespoons maple syrup (ik vond ze niet zoet genoeg, nog een beetje suiker erbij)
1 EL tahini of peanut butter
1 teaspoon 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
Superlekker - soort luxecookie, is maar 1 grote of twee normaal grote
Kijk boven bij de links, een is lichte deeg, de andere chocladedeeg, beiden glutenvrij.
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! ;)
Preparation
Preheat the oven to 190 0C. 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.