Double Choco Chip Mint Tahini Cookies
Decadent and delicious in a not-too-sweet way
Ingredients
Dry Ingredients
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1 cup rolled/sprouted oats (or Purely Elizabeth Original Superfood Instant Oatmeal)
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2 tbsp hemp hearts
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3 tbsp cocoa powder
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1/2 tsp baking soda
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1/2 cup chocolate chips
Wet Ingredients
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1/2 cup Soom chocolate tahini
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1/4 cup smooth nut/seed butter
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1 tbsp vanilla extract
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1/2 tsp peppermint extract
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1 large egg
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(Optional) 1-3 tbsp your choice of milk
Directions
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Blend the oatmeal into a fine flour, pour into a medium bowl and whisk with the hemp hearts, cocoa powder, baking soda.
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In a large bowl, whisk all the wet ingredients.
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Add the dry mixture into the wet mixture and mix with a spatula, the dough may be sticky. Add the chocolate chips.
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Cover and chill the dough in the fridge for ~30 mins.
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Preheat oven to 350 degrees F, line a baking sheet with parchment paper.
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Scoop dough into balls onto the baking sheet, flatten them gently to about 1/2-inch tall.
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Bake for 10-12 minutes, remove from oven and cool on baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
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I omitted extra salt and sugar since the tahini has both!