Pecan Tahini Chocolate Chunk Cookies
1 1/4 cups almond flour
1 cup all purpose gluten free baking flour (I use Bobs Red Mill brand)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut sugar
1/4 cup chopped pecans
1/2 cup chocolate chips or vegan chocolate chips or 1/2 eating evolved chocolate bar, chopped
2 flax eggs: 2 tbsp ground flaxseed + 4 tbsp water (or use 2 real eggs)
1/4 cup melted coconut oil
2 tbsp pure maple syrup
1/3 cup tahini
Preheat the oven to 375 degrees.
Whisk together the flaxseed and water into a bowl and set aside for a few minutes to thicken.
Combine all dry ingredients into one bowl and wet ingredients separately into another bowl.
Stir the two bowls of dry and wet ingredients together. Roll the mixture in your hands to form a ball and set on a lined baking sheet with parchment paper. Press down slightly.
Bake for about 15 minutes.