Pumpkin Tahini Chocolate Chunk Cookies
Teri-Ann Carty
The perfect Cookie in my opinion is both crunchy and chewy; dive into these Pumpkin Tahini Chocolate Chunk Cookies and tell me what ya think!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Cookies, Desserts & Sweets
- 1 flax egg
- 1 tsp baking soda
- ¾ cup tahini
- ¼ cup pumpkin
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- ⅓ cup coconut sugar
- 1 tsp vanilla
- ½ tsp sea salt
- 1 cup almond flour
- ½ cup gluten free flour blend
- ½ cup pecans chopped
- ⅓ cup chopped dark chocolate
- maldon sea salt
Preheat to 350.
Prepare flax egg. 1 tbsp flax + 2 tbsp warm water. Whisk and set aside to gel.
In a large bowl, add flax egg and baking soda. Stir to combine.
Add in pumpkin, tahini, coconut sugar, vanilla, spices and salt and mix thoroughly. Add in almond flour and gluten free flour mixing until no flour remains. Toss in pecans and mix once again.
Using a cookie scoop (ice cream scoop is what i used) scoop out 9 cookies. They will be big :).
Press them into a cookie shape with your hands and press chocolate into each cookie followed by flaky sea salt.
Bake for 15 minutes. Allow to cool before gobbling them up!!
Keyword chocolate chip cookies, cookies, dairy free, easy, gluten free, plant based, pumpkin, vegan
2 Responses
Hello. I believe there’s an error in recipe. Step 2 prepare flax egg just has us mixing water & water. I can guess the first measurement( 1 tbsp) is meant to be flax seeds, since second measurement asks for WARM water. Hopefully that’s correct and I will try making these yummy looking cookies!🍪🍪🍪
Hey Brook! Thanks for pointing that out. I’ve made the correction and you’re absolutely right. I hope they turn out wonderfully