S'mores Tahini Chocolate Chip Cookies
These are no ordinary chocolate chip cookies but a delicious combination of campfire s'mores cookies and nutty tahini cookies. They're also gluten-free, grain-free, and vegan! No butter, no eggs, no dairy - sure to please anyone and everyone! Enjoy all the delicious ooey gooey-ness with a twist to the classic chocolate chip cookies.
Ingredients
Dry Ingredients
- ¾ cup Almond Flour
- ¼ cup Coconut Flour
- 1 tsp Baking Soda
Wet Ingredients
- 1 cup Tahini
- ½ cup Maple Syrup
- ¼ cup Coconut Oil ((or melted vegan butter))
S'mores Ingredients
- 3 Gluten Free Graham Crackers
- Handful of Chocolate Chips
- Handful of Vegan Marshmallows
Instructions
- In a large mixing bowl, sift together your flours and baking soda.¾ cup Almond Flour, ¼ cup Coconut Flour, 1 tsp Baking Soda
- Then add in the wet ingredients - tahini, maple syrup, & coconut oil.1 cup Tahini, ½ cup Maple Syrup, ¼ cup Coconut Oil
- Use a food processor to crush up your graham crackers. You want it pretty broken up but not completely fine. Add all of it, leaving just a smidge behind to sprinkle your cookies with before baking.3 Gluten Free Graham Crackers
- Add in lots of chocolate chips and marshmallows. You measure this by heart!Handful of Chocolate Chips, Handful of Vegan Marshmallows
- Mix the dough evenly and then refrigerate for at least 15 minutes.
- Use a cookie scooper to add your dough to a baking sheet. Should make about 10-12 cookies.
- Flatten down a little and sprinkle on your leftover graham crackers.3 Gluten Free Graham Crackers
- Bake at 350* for 10-12 minutes.
- I would say let it cool before eating but we all know that's not going to happen.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
Extra Notes & Tips
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Store in an airtight container in the fridge for up to a week (they won't be there for that long, no worries).