Soft inside and crunchy on the outside with the perfect balance of sweet and salty in every bite. These cookies are vegan, gluten-free and easy to make. Chef Kelly made 5 batches over 10 days until she reached absolute perfection.
Bon appetite!
Prep time: 5 Minutes
Bake time: 12 Minutes
Yields: approx. 11-12 cookies
Ingredients:
- 1 cup oats
- 1/2 cup tahini (or nut butter)
- 1/4 cup almond flour
- 1/4 to 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tbsp chia seeds
- 1/2 teaspoon salt
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 cup dark chocolate chunks
- Salt flakes to top
Directions:
- Preheat oven at 350F.
- Mix all ingredients.
- Form balls and place on parchment paper. Note: You can place the mixture in the freezer for 5 minutes to make it easier to form and flatten the balls.
- Bake for 12 minutes.
- Remove from the oven and top with salt. DO NOT TOUCH OR MOVE the cookies until they have fully cooled down.This will avoid breakage.
- Keep in fridge for 1 week or freeze.