Paleo Double Chocolate Chip Cookies

INGREDIENTS 1/3 cup Tahini 1 egg (room temperature) 1 1/3 cups Raw Honey or Maple Syrup 1/4 cup Coconut Oil, melted/cooled 2 tsp Vanilla Extract 1 cup Almond Flour 1/2 cup Navitas Organics Cacao Powder 1/2 tsp Baking Soda 1/2 tsp Navitas Organics Maca Powder Dash Sea Salt 1/3 cup Dark Chocolate Chips	DIRECTIONS Preheat oven to 325*F. Whisk the tahini, melted 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 racks before storing in an airtight container up to 4 days in the refrigerator or freeze for up to one month. Submitted by Tiffany Napper of Whitespace + Wellness

INGREDIENTS

1/3 cup Tahini

1 egg (room temperature)

1 1/3 cups Raw Honey or Maple Syrup

1/4 cup Coconut Oil, melted/cooled

2 tsp Vanilla Extract

1 cup Almond Flour

1/2 cup Navitas Organics Cacao Powder

1/2 tsp Baking Soda

1/2 tsp Navitas Organics Maca Powder

Dash Sea Salt

1/3 cup Dark Chocolate Chips

DIRECTIONS

Preheat oven to 325*F.

Whisk the tahini, melted 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 racks before storing in an airtight container up to 4 days in the refrigerator or freeze for up to one month.

Submitted by Tiffany Napper of Whitespace + Wellness