Fudgy Chocolate Tahini Cookies (1 Bowl!)

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

To a medium mixing bowl, add tahini and maple syrup and use a whisk to thoroughly combine. Next add the almond flour, tapioca starch, cocoa powder, baking soda, and salt. Use a wooden spoon or rubber spatula to mix well. Add the chocolate chips and stir to distribute.

Use a cookie scoop or tablespoon (scooped generously!) to scoop ~1 1/2 tablespoon portions of dough, then roll into near perfect balls before placing them 2 inches apart on the baking sheet. Gently press down on each dough ball to flatten them slightly. Recipe as written should make ~13 cookies and they won’t spread much, so they should all fit on a standard size baking sheet (adjust if making a larger batch!). See notes if you’d prefer freezing the dough to bake in smaller batches.

Bake in the oven for 9-12 minutes until slightly firm on the edges. Let cool for 5 minutes, then enjoy!

Store leftovers covered at room temperature up to 3-4 days or in the freezer for up to 1 month. Enjoy at room temperature for best texture.