Vegan and Paleo Salted Tahini Pecan Chocolate Chip Cookies

Vegan and Paleo Salted Tahini Pecan Chocolate Chip Cookies! Yes, you heard me right! These are the easiest and most comforting things - slightly salty and wonderfully decadent. The chocolate and salt go unbelievably well with the natural fats and creaminess of the tahini and pecans. Try one and I guarantee you’ll be obsessed too!

Vegan and Paleo Salted Tahini Pecan Chocolate Chip Cookies

Author: Copina Co.

prep time: cook time: total time:

ingredients:

½ cup coconut oil softened
3 tbsp tahini
1/2 cup coconut sugar
Flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
2¼ cups almond flour
1 cup paleo chocolate chips
1 cup halved raw pecans
Flaky sea salt to sprinkle on top (optional)

instructions:

How to cook Vegan and Paleo Salted Tahini Pecan Chocolate Chip Cookies

Preheat your oven to 350*F
Mix together the coconut oil, tahini, and coconut sugar until smooth. Add the flax egg and vanilla and stir well until combined.
Add the dry ingredients (almond flour, salt, and baking soda) together in a small bowl, then stir them into the wet ingredients. Mix well, then stir in the chocolate chips. Set the dough in the fridge for at least an hour - doing this helps the dough stick together and helps the finished texture.
Add the dough in dollups to a parchment paper-lined baking sheet. Sprinkle with flaky sea salt on top if you like, then bake for about 10 or until just beginning to turn golden brown around the edges.
Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

Created using The Recipes Generator

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Vegan And Paleo Salted Tahini Pecan Chocolate Chip Cookies

Name: Vegan And Paleo Salted Tahini Pecan Chocolate Chip Cookies
Ingredients: ½ cup coconut oil softened; 3 tbsp tahini; 1/2 cup coconut sugar; Flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using); 1 teaspoon pure vanilla extract; ½ teaspoon baking soda; ½ teaspoon sea salt; 2¼ cups almond flour; 1 cup paleo chocolate chips; 1 cup halved raw pecans; Flaky sea salt to sprinkle on top (optional)

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Author:

copina co

Image of Vegan And Paleo Salted Tahini Pecan Chocolate Chip Cookies

Ingredients

½ cup coconut oil softened
3 tbsp tahini
1/2 cup coconut sugar
Flax egg: mix 1 tablespoon flax meal + 2.5 tablespoons water and let gel for 10 minutes before using)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon sea salt
2¼ cups almond flour
1 cup paleo chocolate chips
1 cup halved raw pecans
Flaky sea salt to sprinkle on top (optional)

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Directions

Preheat your oven to 350*F
Mix together the coconut oil, tahini, and coconut sugar until smooth. Add the flax egg and vanilla and stir well until combined.
Add the dry ingredients (almond flour, salt, and baking soda) together in a small bowl, then stir them into the wet ingredients. Mix well, then stir in the chocolate chips. Set the dough in the fridge for at least an hour - doing this helps the dough stick together and helps the finished texture.
Add the dough in dollups to a parchment paper-lined baking sheet. Sprinkle with flaky sea salt on top if you like, then bake for about 10 or until just beginning to turn golden brown around the edges.
Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

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