December 16, 2020
This holiday season will not be like any other, but these Tahini Oatmeal Chocolate Chip Cookies are bound to warm you right up and get the good holiday vibes flowing even if you can’t be with your family this year. With a mix of delicious nut and seed butters, power-packed rolled oats, and Coconut Cream chocolate chips to fantasize about, these are the perfect yummy delight to pair with a movie after a long day of romping in the snow, cooking up a storm, or just hanging out by the fire.
Simple yet decadent, these cookies are our go-to sweet treat. They require one bowl and fairly common pantry items, and our Coconut Cream chocolate bar is a perfect pair for the nuttiness of the dough, adding a touch more sweetness to make the cookies perfect. But! If you don’t have Coconut Cream on hand, any of our chocolate bars will be a delicious sub. If the chocolate bar you choose is over 70% cacao, add one more tablespoon of maple syrup.
Let us know how your cookies turn out by tagging @endorfinfoods and @rachaelgorjestani, The Cupboard SF founder – enjoy!
Ingredients
Wet:
1⁄4 cup creamy organic almond butter
1⁄4 cup creamy organic tahini
3 tbsp maple syrup
3 tbsp coconut oil, melted
1⁄2 tsp vanilla extract
Dry:
1⁄2 cup almond flour
1⁄4 cup tapioca flour, arrowroot flour also works
1⁄2 tsp baking soda
1⁄2 tsp sea salt
1⁄2 cup gluten free rolled oats
1 Coconut Cream Endorfin Foods chocolate bar
Yield: 12 cookies
Directions
This recipe is part of a collaboration between Endorfin Foods and Rachael Gorjestani, founder of The Cupboard SF and Goldmine, two companies with the purpose of reframing how eat, feel, and cope with stress through food and natural medicine. Follow her at @rachaelgorjestani and @drinkgoldmine.
Note: This recipe has been adapted from Oh She Glows
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