Paleo Double Chocolate Chip Cookies Recipe

INGREDIENTS ⅓ cup tahini 1⅓ cups honey or maple syrup ¼ cup coconut oil, melted 1 egg, room temperature 2 tsp. vanilla extract 1 cup almond flour ½ cup Navitas Organics Cacao Powder ½ tsp. baking soda 1 tsp. Navitas Organics Maca Powder Pinch sea salt ⅓ cup dark chocolate chips	DIRECTIONS Preheat oven to 325*F. Line a baking sheet with parchment paper and set aside. Whisk the tahini, coconut oil, honey or maple syrup, egg and vanilla until smooth. In a separate bowl, whisk the dry ingredients together, then add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips. Use a spoon or cookie scoop to drop dough into balls. Flatten gently with a fork and bake for 10-12 minutes. Add natural sprinkles before baking if you desire! Allow the cookies to cool on a wire rack before storing in an airtight container for up to one week, or freeze for up to one month. Submitted by Tiffany Napper \| Whitespace + Wellness

INGREDIENTS

⅓ cup tahini

1⅓ cups honey or maple syrup

¼ cup coconut oil, melted

1 egg, room temperature

2 tsp. vanilla extract

1 cup almond flour

½ cup Navitas Organics Cacao Powder

½ tsp. baking soda

1 tsp. Navitas Organics Maca Powder

Pinch sea salt

⅓ cup dark chocolate chips

DIRECTIONS

Preheat oven to 325*F. Line a baking sheet with parchment paper and set aside.

Whisk the tahini, coconut oil, honey or maple syrup, egg and vanilla until smooth.

In a separate bowl, whisk the dry ingredients together, then add the dry ingredients to the wet ingredients and mix well.

Stir in the chocolate chips. Use a spoon or cookie scoop to drop dough into balls. Flatten gently with a fork and bake for 10-12 minutes. Add natural sprinkles before baking if you desire!

Allow the cookies to cool on a wire rack before storing in an airtight container for up to one week, or freeze for up to one month.

Submitted by Tiffany Napper | Whitespace + Wellness